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They should be about the same size as you would expect frozen florets to be.
Simply drop the frozen florets into boiling water, or steam them.
If you choose to work with fresh broccoli instead of frozen florets, you'll need two to three heads of broccoli to match the amount prepared in this recipe.
If you choose to use fresh whole broccoli instead of frozen florets, you'll need two to three whole heads to match the amount called for in this recipe.
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Fresh broccoli, for instance, travels from a farm in the Central Valley to a plant in Sanger, Calif., where it is cut into florets, blanched and frozen.
Since all Dijon mustards and hot sauces are a little different, this recipe is very much "to taste". 1 cup cooked brown rice 2 cups broccoli florets, fresh or frozen 2 to 3 teaspoons Dijon mustard 1 1/2 teaspoons low-sodium soy sauce 1/4 to 1/2 teaspoon hot sauce Agave nectar or sugar, to taste (optional) 1. Steam broccoli or, if it is frozen, microwave as directed.
These florets were flash frozen in liquid nitrogen to preserve their pigments, which were later measured with a Gardner XL20 colorimeter (Bethesda, MD) using coordinates from CIE L*a*b* color space (in which L* represents luminosity and a* and b* represent the coordinates of each pigment's hue on the red/green and blue/yellow axes, respectively; [ 34, 35]).
Only the white florets will be frozen.
These plants won't hurt you or taste bad — for instance, most frozen broccoli that you can buy from your grocery store's frozen foods aisle won't have large florets.
Collected panicles were frozen in liquid nitrogen immediately after excision to minimize the effect of wounding on individual florets.
The grains of central florets were collected, the embryo and the external pericarp were rapidly removed, and the endosperm was frozen in liquid nitrogen and stored at -80°C prior to RNA extraction.
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