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| 06-21-2010, 08:05 PM | #1 | |
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Heat retention...?
Why does broccoli retain heat as much as it does? I swear nuclear reactors aren't this efficient!
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| 06-21-2010, 08:37 PM | #3 | |
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Is that why? I never knew. I figured it would involve some sort of rocket science.
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| 06-21-2010, 08:38 PM | #4 |
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Perhaps they retain more hot water
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| 06-21-2010, 09:29 PM | #5 |
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They seem lighter than normal vegetables, too. Maybe that's a reason?
I've noticed this with cauliflower.
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| 06-21-2010, 09:52 PM | #6 |
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those broccoli got mad air...space.
moisture gets trap in there, and moisture aka boiling water holds heat the best. like Feyd said... anyway, why do you have to eat those? someone making you eat them? you like them?!?!?! I stopped eating them when I turned 10... |
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| 06-21-2010, 09:58 PM | #7 |
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I love broccoli with butter or cheese. Yum.
When its uncooked it gets so smelly, though. Ew.
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| 06-21-2010, 10:01 PM | #8 | |
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| 06-21-2010, 10:03 PM | #9 |
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Probably has something to do with lotsa surface area with all those teeny tiny little green spheres on the ends. Spheres have the highest surface-volume ratio of any shape.
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| 06-21-2010, 10:08 PM | #11 | ||
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| 06-21-2010, 10:28 PM | #12 | |
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God, I never thought about bacon and broccoli! We might be on to something there. Whenever I order chinese, the chicken is cold and the broccoli is steaming. Oh well, another of life's mysteries!
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| 06-21-2010, 10:32 PM | #13 | |
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| 06-21-2010, 10:35 PM | #14 | |
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 Does that exist?
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| 06-21-2010, 10:37 PM | #15 | |
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broccoli deepfried in a bacon/cornmeal breading with a bacon garlic chese dip...
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| 06-21-2010, 10:44 PM | #16 | |
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| 06-22-2010, 12:05 AM | #18 | |
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pasta is way worse at retaining heat. Potatoes too, wonder what all these have in common?
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