Lots of surface area.

if its steemed brocoli, or brocoli with cheese, try to keep it covered up so the cheese doesnt get that hard layer on top, also it keeps it fresh and hot=)

I’m no scientist, but I think you’ll find that the reason it gets cold so quickly is due to two things. Firstly, it is what you call an “open weave” vegetable. There is not a lot of denseness (like you would find with potatoes, carrots, even cauliflower) so there is nothing to retain the heat.

Also, broccoli absorbs and retains water easily, thereby allowing it to cool down quickly. Keeping it firmly covered is a way of retaining the heat, but remember that it may go soggy if no steam is escaping.

So you need to allow for this in your cooking time if you don’t want it to go soggy.

Keep an eye on my blog for a wealth of cooking information, its listed in the “sources” below.

Try it out shortly! CHICKEN BROCCOLI CHEESE SOUP one 0.5 lbs fresh broccoli one tiny can chicken escallop beef, drained two half cups water one pint half & half cream one lb Velveeta-type cheese three / four tsp salt 0.5 tsp pepper half cup cornstarch mingled with one cup water Wash broccoli and steam till crisp tender.

Spatter the crumbs round the edges of the stew. When you get home, it is range prepared! Enjoy! .