Here’s the one golden rule: Do not lift the lid while the broccoli is cooking. Every time you lift that lid, you release the precious steam, and that steam is the engine of your operation. It’s like opening the oven door on a soufflé—just don’t.
Trust the timer. After 5 minutes, give it a quick test with a fork. It should offer a slight resistance but slide in easily. Overcooked broccoli is a crime against texture—it turns mushy and releases that funky, sulfurous smell. We are aiming for al dente green.
Pro tip: If you want extra crunch, slice the stems thinner than the florets. The stems take a little longer to soften, so this ensures even cooking. You’re practicing vegetable equity.
