La ciencia detrás del amargor del brócoli rabe y cómo suavizarlo
El brócoli rabe, también llamado rapini, tiene un sabor intenso y amargo que puede suavizarse con la cocción y el corte adecuados.
This leafy green is considered a star ingredient for its nutrients and intense flavor. It can accompany shrimp with walnuts and honey or serve as a garnish for fish with lemon butter and herbs. Its bitterness comes from its composition: its florets contain two enzymes, myrosinase and glucosinolate.
When you chew or cut broccoli, the cells are damaged and the enzymes combine into isothiocyanates, sulfur-containing compounds that are responsible for its intense flavor.
To reduce bitterness, grilling it brings out the natural sugars and gives it a crispy texture. Briefly blanching it deactivates some of the enzymes that cause bitterness and prevents them from combining. It can then be sauteed with sweet, savory, or acidic flavors, such as garlic, olive oil, red pepper flakes, and lemon juice, or with onion, black pepper, and Romano cheese.
America's Test Kitchen also recommends being careful when cutting: the more the cells are damaged, especially in the leaves, the more bitter it will be. It's best to cut it into large pieces and avoid chopping the florets.
