How to Cut Broccoli so It Cooks Evenly
Here's how to cut broccoli so that its disparate parts—more delicate florets and tough stalk—cook evenly.
1. Remove Florets: Hold broccoli upside down on cutting board. Using tip of chef's knife, remove florets from stalk, cutting where floret stem meets larger stalk.
TIP: Cutting florets close to where they meet the stalk will minimize waste, but you may need to trim the tough bottom (about ½ inch) of larger, outer florets.
2. Cut Florets: Lay florets on cutting board. Hold chef's knife with pinch grip and 1 floret with other hand. Start with tip of knife at top of floret and cut down through floret and attached stem to divide each into even pieces. Repeat with remaining florets.
3. Square Stalk: Place stalk on cutting board. Trim off top and bottom. Hold chef's knife with pinch grip and stalk with claw grip. Starting with tip of knife at top of stalk, trim off woody outer layer. Repeatedly rotate stalk 90 degrees to trim other 3 sides.
4. Peel and Cut Stalk: Use vegetable peeler to remove any tough outer part of stalk missed by chef's knife. Return stalk to cutting board. Hold chef's knife with pinch grip and stalk with claw grip, and slice stalk into oblong coins or planks, as directed in recipe.