How to cut and clean Broccoli - French cooking techniques

Set up the station with three containers.

Trim the untidy end of the broccoli without cutting too much, since the trimmings can be used.

Cut the florets off one by one, sliding the knife and making small incisions to carve through the little branches, careful not to cut through the heads; keep each floret's flower shape. Put the florets in water.

Keep the thick stalk: trim and clean it and reserve it for soups or a vegetable stock; a cross incision in the back helps it cook.

Add some vinegar to the water with the florets and leave them a few minutes, about five, so any insects float out.

Scoop the broccoli out of the dirty water and give it a second wash, a rinse without vinegar, to remove remaining sand and the vinegar taste.

Cook steamed or a l'anglaise: bring water to the boil, add a bit of salt, add the broccoli and cook around 10 minutes or a bit more, depending on how crunchy or soft it is wanted.

Optionally cut a cross in the back of the stems so they cook faster.