Cooking For Engineers

[mxh]

try this variation...

steam the sprouts for 4-5 minutes. no longer.
heat 2 TBL butter in a saute pan

immediately transfer the sprouts to the butter to finish the cooking. sprinkle with a little salt and oregano. go easy on the oregano. don't wanna kill it.

saute for 2 minutes. let sprouts sit in pan for a few seconds or so without disturbing during the saute. then toss and let sit again. this creates areas of browning on the sprouts that taste good.

serve immediately.

[Viv]

Somebody point me in the direction of the recipe for those awesome "frog balls"!! Had my first one today by someone who brought a jar back from Arizona...wow!

[Jim Cooley]

Brussell sprouts shouldn't even be braised -- they should be incinerated!

[SeeCilCook]

I had never had a Brussels Sprout as a child -- It's not featured in Filipino cooking.

One star-studded event at the W Hotel in Los Angeles changed my life! Apparently the chef there is quite famous for their Brussels. It has an Asian flair stirfried with nuts and crispy garlic. AMAZING! I had to ask my friend what it was.

I've been hooked ever since. Love them crispy with olive oil, garlic and parmeseano reggiano.

[Dilbert]

Brussels spouts fall into the "hate 'em" / "luv' em" category.

not dissimilar to lima beans.

makes not a wit "how" they are prepared, some folk hate 'em; some folk luv' em.

there is for taste, no accounting. . . .

[badchippo]

This is only simmering. Braising starts at very high heat for a maillard reaction and then moves to low heat in a covered pot for a long slow simmer. It's a method most often used for breaking down the connective tissue in tough cuts of meat.

Quickly simmering brussel sprouts is a great idea, but please don't call it braising since it's really only a shortened version of the last step of actual braising.

[Guest]

Brussels sprouts on the stalk are available at Trader Joes. I told my kids they were monster spines as it is Halloween time.

[Guest]

Always loved sprouts, also known in the Navy as little green MF-ers. But I don't remember any courses in my EE curriculum including recipes like this. Just found your site and love it. Thank you.

[Debelack]

I disdain braised vegetables. It takes away from their flavor. This is one of the few applications where I use a microwave. I prepare the Brussels sprouts as you suggest, but cut them in half. I will microwave them for 60-90 seconds, then caramelize them face down until nicely browned. I often will cook some bacon lardons first, then brown them in the drained residue.

[Michael Chu]