Comments on: Cooking Sprouts http://www.milescollins.com/wordpress/cooking-sprouts Cooking - Photography & More Thu, 16 Oct 2008 03:28:54 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/cooking-sprouts#comment-637 Wed, 07 Nov 2007 23:08:39 +0000 http://www.milescollins.com/wordpress/cooking-sprouts#comment-637 Elsie, Yes I do suffer from sprout overkill in December. As for yourself I really believe brussels can be a very nice eating vegetable if given a little TLC. By incorporating other flavours and textures you can make them really quite interesting-honest! Miles Elsie,
Yes I do suffer from sprout overkill in December. As for yourself I really believe brussels can be a very nice eating vegetable if given a little TLC.
By incorporating other flavours and textures you can make them really quite interesting-honest!
Miles

]]> by: Elsie Nean http://www.milescollins.com/wordpress/cooking-sprouts#comment-635 Wed, 07 Nov 2007 20:37:48 +0000 http://www.milescollins.com/wordpress/cooking-sprouts#comment-635 Miles, If I had to cook that lot during December, I most certainly would not want to see another sprout for another year. Personally, I am not a fan of sprouts - not even at Christmas! Miles,
If I had to cook that lot during December, I most certainly would not want to see another sprout for another year. Personally, I am not a fan of sprouts - not even at Christmas!

]]> by: Miles http://www.milescollins.com/wordpress/cooking-sprouts#comment-634 Wed, 07 Nov 2007 18:36:23 +0000 http://www.milescollins.com/wordpress/cooking-sprouts#comment-634 Derfel, Don't listen to Terry Wogan's advice, imagine how your house will smell!! Miles Derfel,
Don’t listen to Terry Wogan’s advice, imagine how your house will smell!!
Miles

]]> by: Derfel Cadarn http://www.milescollins.com/wordpress/cooking-sprouts#comment-633 Wed, 07 Nov 2007 18:26:43 +0000 http://www.milescollins.com/wordpress/cooking-sprouts#comment-633 Chef really good information, thanks for the guide on how to cook the perfect sprouts ! DC Chef
really good information, thanks for the guide on how to cook the perfect sprouts !
DC

]]> by: Christine http://www.milescollins.com/wordpress/cooking-sprouts#comment-632 Wed, 07 Nov 2007 17:26:46 +0000 http://www.milescollins.com/wordpress/cooking-sprouts#comment-632 Miles, Terry Wogan reminds folks every year to put them on in September to cook or they will not be ready in time for Christmas :) Miles,
Terry Wogan reminds folks every year to put them on in September to cook or they will not be ready in time for Christmas :)

]]> by: miles http://www.milescollins.com/wordpress/cooking-sprouts#comment-630 Wed, 07 Nov 2007 16:31:26 +0000 http://www.milescollins.com/wordpress/cooking-sprouts#comment-630 Derfel, We always used to criss-cross them because it was said to cook them quicker and more evenly. I don't anymore because I feel that it allows water to get inside the vegetable removing taste, texture and vitamin content. The outer leaves should be removed to leave a tight ball, they should be cooked in rapidly boiling and well salted water (I add a pinch of bicarbonate of soda to help preserve the colour) for between three to five minutes depending on quantity and power of cooking flame. They should be slightly giving in the centre whilst retaining a slight crunch. They can be steamed but I have never tried it. If you have a glut then par-boil them for three minutes, refresh in ice-cold water, dry and freeze in freezer bags for up to eight weeks. Thanks for the questions Miles Derfel,
We always used to criss-cross them because it was said to cook them quicker and more evenly. I don’t anymore because I feel that it allows water to get inside the vegetable removing taste, texture and vitamin content. The outer leaves should be removed to leave a tight ball, they should be cooked in rapidly boiling and well salted water (I add a pinch of bicarbonate of soda to help preserve the colour) for between three to five minutes depending on quantity and power of cooking flame. They should be slightly giving in the centre whilst retaining a slight crunch. They can be steamed but I have never tried it.
If you have a glut then par-boil them for three minutes, refresh in ice-cold water, dry and freeze in freezer bags for up to eight weeks.
Thanks for the questions
Miles

]]> by: Derfel Cadarn http://www.milescollins.com/wordpress/cooking-sprouts#comment-625 Wed, 07 Nov 2007 08:47:12 +0000 http://www.milescollins.com/wordpress/cooking-sprouts#comment-625 Chef ! can you clear up a question. I see you mention cutting a cross in the bottom of the brussel sprout. I have heard said you don't need to or indeed should not, so ... <b>Is it best to cut a cross in the bottom of of a brussel sprout ?</b> Also whilst we're on the point, let's make it a masterclass ! I hate soggy and mushy brussels at Christmas so ... <b>How long should I boil sprouts for ?</b> Or should I steam them rather than boiling? Regards DC Chef !
can you clear up a question.
I see you mention cutting a cross in the bottom of the brussel sprout.

I have heard said you don’t need to or indeed should not, so …

Is it best to cut a cross in the bottom of of a brussel sprout ?

Also whilst we’re on the point, let’s make it a masterclass !

I hate soggy and mushy brussels at Christmas so …
How long should I boil sprouts for ?

Or should I steam them rather than boiling?
Regards
DC

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