Brussels sprouts are very good


Brussels sprouts are very good
We are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a bad reputation, let's try to fix that.
7,485 4.7/5 (16 reviews)
Grade this page:
Keywords for this post:Brussels sproutsVegetablesCookingPreparationRaw
Last modified on: March 5th 2022
For this post: Comment Follow Send to a friend
Brussels sprouts are very good

Preparation

You have to start by recognizing that it's a bit long to prepare, it's not very big, but it requires a lot of handling before it's ready to cook, and you have to do it cabbage by cabbage.
Different methods are possible, but I always proceed this way:

choux de Bruxelles découpe de la base choux de Bruxelles retrait feuilles choux de Bruxelles découpe dans la hauteur


- First cut off the base a bit
- Then remove all the stained or spoiled leaves
- According to the size, cut in the height in 2 (small cabbages) or 4 (big)

- Do this for all the cabbages...

Once you have done this, the cabbage is ready to be cooked, there is hardly any need to wash it, the removed leaves will protect it efficiently.

CookingThis

is the problem that must be the cause of the bad reputation: the Brussels sprout must not be overcooked, otherwise it takes on a dull khaki-green color, and in addition it gives off unpleasant sulfurous odors.
This right cooking is true for all vegetables in general, but even more so for Brussels sprouts or others.
If you cook "à l'anglaise" (boiling salted water), the best indicator is the tip of a knife stuck in the heart, it forces => not enough cooked, it's tender => it's cooked, quickly stop, drain and refresh under cold water to stop the cooking.

choux de Bruxelles cuisson à l’anglaise



Well, there your cabbages are cooked, but you will reveal the flavours of it with a second cooking (of which I already spoke to you), by putting in a frying pan or saucepan on average fire a knob of butter or a spoon with soup of olive oil, then a chopped shallot, salt, one minute of cooking and you add the Brussels sprouts of the first cooking Cook for 2 or 3 minutes again and serve, it is ready as soon as it is hot enough.

This right cooking is in my opinion the best, taste and color are preserved, and it's really enjoying the Brussels sprouts in all their splendor.
But in some simmered recipes, like potée, you will have cabbage that has been cooked (very) long, so it has a dull color, but it is completely melting, it is another facet of the vegetable.

Raw

It is not very well known, but you can also eat raw Brussels sprouts, you just have to prepare them in the classical way, not to cut them but to pass them to the mandolin or to slice them finely with a knife in a salad bowl.
Add the zest of a lemon, the juice with the same amount of olive oil, salt, pepper, mix well and enjoy this delicious raw Brussels sprouts salad.

chou de Bruxelles crus en salade



Here is to finish a small challenge, or challenge, if you have children is to succeed in making them appreciate the Brussels sprouts.
But don't be fooled, if you go after the canteen, and its rata-cooked Brussels sprouts, it will be hard...

To sum up: You should not hesitate to take advantage of the season of Brussels sprouts, which can be eaten raw or cooked and in this case be very careful to cook them properly, especially not too long, to preserve color and taste.




Lasts posts
Grilled bacon is much better in the oven
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25th 20256355
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20251,4695
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20252,995
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20243,4255
The little trap of thick cream
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13th 20243,5585

Other pages you may also like
Remove bones from fish
Remove bones from fish
Let's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have been carefully removed, even if it's a rather painful and time-consuming job, the result is worthy of your efforts. Here are some important points to keep in mind.
October 16th 202111 K5
Sugar syrups
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .
January 17th 20238,6324.8
Raising (or leavening) agents
Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...
June 16th 202153 K4.8
Artichoke stalks
Artichoke stalks
When preparing artichokes for cooking, you may well already know that we often need to remove the first round of leaves, if they are tatty or dirty, as well as the inedible stalk. The operative word here is “remove” , rather than “cut off”.
October 25th 201650 K4.3
The mock CAP baker's certificate exam
The mock CAP baker's certificate exam
The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...
May 1st 201818 K4.4
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page