Chopping Broccoli

Broccoli is made up of different parts that require different cutting and cooking processes but are equally tasty. 

First, you need to strip off the leaves clustered near the florets. This can be achieved with a paring knife or by hand.

Then, you move on to removing the florets. To do this, you can use a chef’s knife, a paring knife, or a Santoku. 

• Lay the broccoli sideways on the cutting board, making sure the florets are facing your knife-hand. 
• Use your guide hand to tilt up the stalk at a 45-degree angle with the board, leaving the florets resting on the board.
• Use your knife to cut off the stem of each floret as big or small as you wish. Use your guide hand to turn the broccoli around, cutting off florets one after the other.

Now, the stalk, although it doesn’t look as pretty as the deep green florets, it contains lots of fiber and flavor, while it is easy to work with, once it has been peeled. Depending on the size of the stalk, you can peel it at a 45-degree angle or in your hand. After that, you can apply different cutting techniques (rondelles, sticks, tournés, dice) that you can find in the Knife Skills and Vegetable Cuts course. Alternatively, you can roughly chop it up to use it in soups.