Some Secrets You Might Dont Know Yet About Brussels Sprout
Some Secrets You Might Dont Know Yet About Brussels SproutThe Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds.
The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there.
The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooker, or roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will make a single cut or a cross in the center of the stem to aid the penetration of heat. Brussels sprouts can be pickled as an alternative to cooking.
Overcooking will render the buds gray and soft, and they then develop a strong flavor and odor that some dislike. The odor is associated with the glucosinolate sinigrin, an organic compound that contains sulfur: hence the strong smell. For taste, roasting Brussels sprouts is a common way to cook them to bring out flavor. Common toppings or additions for Brussels sprouts include Parmesan cheese and butter, balsamic vinegar, apple cider vinegar, bacon, pistachios, pine nuts, mustard, brown sugar, chestnuts or pepper. Another popular way of cooking Brussels sprouts is to sauté them. Wikipedia
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