How to cook brussel sprouts to get the bitterness out?!
I would love brussel sprouts if it wasn't for the bitterness, anything I can do to them to get that out!? Www@FoodAQ@Com
Answers:
Well this is how I cook them and my husband LOVES them! I buy the frozen ones!. I put the entire bag into a pot with about a cup of water and some salt and pepper!. cook on low until simmering (about 15 minutes) then empty the water out and add 2 tbsp of butter and salt & pepper again!. simmer until the butter melts and WALLA! They are de-lish! Good luck! Www@FoodAQ@Com
This recipe might help out!.
Perfect Brussel Sprouts
Ingredients
* 1 lb fresh Brussel sprouts
* 4-6 Tbsp butter
* 1/2 onion, chopped
* Salt and Pepper
* 1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
* 1/4 cup toasted slivered almonds
Method
1 Boil in water or steam Brussel sprouts for 3-4 minutes until just tender!. Split one open to see if it has cooked to the middle!. Strain and place in a bowl of ice water to keep the color bright green!. Cut into halves!.
2 Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent!. Add the Brussel sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness!. Add salt and pepper to taste while the sprouts are cooking!. Whatever you do, do not over-cook, as the sprouts will be bitter!.
3 Remove from heat, toss in half of the toasted slivered almonds and the lemon juice!. Add salt and pepper if needed!. Put into serving dish and garnish with the rest of the toasted almonds!.
Serves 6-8!.
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Perfect Brussel Sprouts
Ingredients
* 1 lb fresh Brussel sprouts
* 4-6 Tbsp butter
* 1/2 onion, chopped
* Salt and Pepper
* 1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
* 1/4 cup toasted slivered almonds
Method
1 Boil in water or steam Brussel sprouts for 3-4 minutes until just tender!. Split one open to see if it has cooked to the middle!. Strain and place in a bowl of ice water to keep the color bright green!. Cut into halves!.
2 Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent!. Add the Brussel sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness!. Add salt and pepper to taste while the sprouts are cooking!. Whatever you do, do not over-cook, as the sprouts will be bitter!.
3 Remove from heat, toss in half of the toasted slivered almonds and the lemon juice!. Add salt and pepper if needed!. Put into serving dish and garnish with the rest of the toasted almonds!.
Serves 6-8!.
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Aside from re-heating coffee, the other reason God invented the microwave was to get the bitterness out of those brussel sprouts!. It is hard to imagine a veggie that does any better in the m/w than the sprout!.
And this would suggest to us that thorough cooking -all the way through- has something to do with it!. And that's true -it DOES have something to do with it!. But there's more!. Getting rid of the outer layers can help, because the effect of sunlight and exposure on those leaves is to make them a little less delicate than the ones further in!.
So, do both -toss the outer tough leaves, and then m/w those puppies!. You may also play a few games to cloak the bitterness, or pull it into another flavor!. For example, shake on a some tarragon or dill weed before cooking, and/or stir in some butter or mayo after they're done, to make a coating -not a sauce!. Consider a pinch -just a pinch- of salt and sugar!.
And now -another factor!. Your cookware!. Are you preparing those little hummers in aluminum or iron vessles!? Don't!. Use glass, ceramic or stainless steel -something that does not leach into the sprout fluid and react with it chemically!. That ALONE may be all you need to change!. Brussel sprouts, as you no doubt are aware digestively speaking, are very chemical little suckers!. And if you lay your pretty tongue on an iron or aluminum pan, guess what!? Bitter!. That's why the m/w works well -no leaching metal to interact with the food!. You may also TRY tossing out the cook water before the sprouts are completely done -but that may not do the whole job!.
A lot, of course, is your own taste sensitivity -you as YOU may also be more sensitive to the primary "bitter" taste, one of the very few which may be experienced without detecting aroma, along with sour, sweet and salt!.
Finally, there is the issue of what ELSE you are eating with the brussel sprouts!. If you are eating foods of opposing taste -carrots, for example, or sweet 'n sour pork- you may find that the DIFFERENCE in taste makes the sprouts seem more bitter then they would otherwise be!. Which is why brussel sprouts often travel in the company of garlic or onions -complementary herbs!.
So, there are some suggestions for you!. I hope you will let us know what worked for YOU!.
Edit: I've just had a chance to see the other answers, all of which are quite good and all of which should work!. But the REASON why they work relates to the chemistry of the food itself!. You've either got to couple it up with another flavor, or reduce the chemical action - I don't care if you cook them with a hair dryer!. Hopefully, what I';ve suggested to you will enable you to adapt to any cooking method regardless of recipe!. Good luck!Www@FoodAQ@Com
And this would suggest to us that thorough cooking -all the way through- has something to do with it!. And that's true -it DOES have something to do with it!. But there's more!. Getting rid of the outer layers can help, because the effect of sunlight and exposure on those leaves is to make them a little less delicate than the ones further in!.
So, do both -toss the outer tough leaves, and then m/w those puppies!. You may also play a few games to cloak the bitterness, or pull it into another flavor!. For example, shake on a some tarragon or dill weed before cooking, and/or stir in some butter or mayo after they're done, to make a coating -not a sauce!. Consider a pinch -just a pinch- of salt and sugar!.
And now -another factor!. Your cookware!. Are you preparing those little hummers in aluminum or iron vessles!? Don't!. Use glass, ceramic or stainless steel -something that does not leach into the sprout fluid and react with it chemically!. That ALONE may be all you need to change!. Brussel sprouts, as you no doubt are aware digestively speaking, are very chemical little suckers!. And if you lay your pretty tongue on an iron or aluminum pan, guess what!? Bitter!. That's why the m/w works well -no leaching metal to interact with the food!. You may also TRY tossing out the cook water before the sprouts are completely done -but that may not do the whole job!.
A lot, of course, is your own taste sensitivity -you as YOU may also be more sensitive to the primary "bitter" taste, one of the very few which may be experienced without detecting aroma, along with sour, sweet and salt!.
Finally, there is the issue of what ELSE you are eating with the brussel sprouts!. If you are eating foods of opposing taste -carrots, for example, or sweet 'n sour pork- you may find that the DIFFERENCE in taste makes the sprouts seem more bitter then they would otherwise be!. Which is why brussel sprouts often travel in the company of garlic or onions -complementary herbs!.
So, there are some suggestions for you!. I hope you will let us know what worked for YOU!.
Edit: I've just had a chance to see the other answers, all of which are quite good and all of which should work!. But the REASON why they work relates to the chemistry of the food itself!. You've either got to couple it up with another flavor, or reduce the chemical action - I don't care if you cook them with a hair dryer!. Hopefully, what I';ve suggested to you will enable you to adapt to any cooking method regardless of recipe!. Good luck!Www@FoodAQ@Com
Try roasting them! It imparts a nice nutty flavor!. If you prefer to boil them, if you boil for too long they get bitter!. Here's my favorite way to roast them:
Slice the sprouts in half and toss them in a little olive oil!. Arrange them cut-side down in a baking dish!. Sprinkle coarse salt and cracked pepper over them!. Roast them in a 400 degree oven for about 20 minutes or until they're lightly browned!. Remove from oven, sprinkle with a little lemon juice and freshly grated or shredded parmesan!. Tasty!Www@FoodAQ@Com
Slice the sprouts in half and toss them in a little olive oil!. Arrange them cut-side down in a baking dish!. Sprinkle coarse salt and cracked pepper over them!. Roast them in a 400 degree oven for about 20 minutes or until they're lightly browned!. Remove from oven, sprinkle with a little lemon juice and freshly grated or shredded parmesan!. Tasty!Www@FoodAQ@Com
I like butter and salt with the spouts!.
A really yummy way to make them is to ppel each leaf off, trimming the bottom tip as needed!. Then saute in some olive oil and butter and then add some pine nuts, even a little chopp cooked bacon would be good!.Www@FoodAQ@Com
A really yummy way to make them is to ppel each leaf off, trimming the bottom tip as needed!. Then saute in some olive oil and butter and then add some pine nuts, even a little chopp cooked bacon would be good!.Www@FoodAQ@Com
Boil them once in salted water!. Drain, Rinse!. Then steam, sautee, or boil again for a few minutes using fresh water!.
The first boil will take out the bitterness, and the change of water will freshen the flavor up!.
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The first boil will take out the bitterness, and the change of water will freshen the flavor up!.
Www@FoodAQ@Com
Add just a little bit of sugar to the water that you cook them in!.!.!.that will cut the bitterness!.Www@FoodAQ@Com
Simmer them in Apple Juice!.Www@FoodAQ@Com
Butter lots of it and saltWww@FoodAQ@Com