I Asked 5 Chefs How to Cook the Crispiest Brussels Sprouts—This Is Their Top Method

Brussels buds have always been considered vegetable or hatred, but with the correct cooking technique, they can win even the strongest critics. They turned them from cute and Mushti to Muttul and Crammet It is all about technology. For this reason, we turned into chefs for their secrets into the most fragile and delicious Brussels buds. Armed Tips of five positive cookingYou can make sure that your buds will move from a friend to a star of any meal.

Baraem Baraem Baraem Committee, Baraem

How to cook the most fragile Brussels buds, according to food positives

The majority of the chefs with whom we spoke to the recommendation roasting As the best way to cook Brussels for home chefs (Deep It came second, but it is more chaotic, more practical, and less, less healthy), but they emphasized that success begins with an additional decisive step: disposal.

Blaccing is a technique that calls for drowning vegetables in boiling water for a short time before they are quickly cool. Common green beans or AsparagusEliminating cooking and keeping the vibrant vegetable color helps. For Brussels buds, it prevents horrific rock centers and paves the way for smashing.

Robbins explains: “Boil it for 5 to 10 minutes in salted water until it becomes bright and soft, but not soft.” “Dry them with a towel and let them sit in the refrigerator for an hour to continue drying.”

The method of getting rid of strong support from Kenny. “I swallow a little buds in Brussels in salted boiling water, then grill them With thick, smoked pork In the hot iron frying pan to the caramel. The cast iron goes directly to an oven 400 degrees to finish caramel. “The best cooking Brussels in a frying pan of cast iron because it cooks them evenly more than other types of pans, and it also gives them this desirable fragility due to the way it rises.”

More tips for cooking Brussels Captain

If you are aimed at crunchy perfection, these additional tips of our chefs will transport Brussels buds to the following level:

• Start with the best vegetables. Smaller and smaller buds are cooked evenly and a better texture, according to Fletter. “When buying, look for bright green buds, which are on the smaller side. Its diameter is about one inch perfect for fresh flavor, preparation, and slightly sweet.”
• Do not excel over the pan. One of the most common mistakes is overcrowding. “Spread Brussels in the pan before roast,” says Canner. “Their congestion means that they will evaporate and become soft, instead of barbecue and become fragile.” Use a large bread sheet Or grilled in batches to ensure that every germination has a caramel space.
• Use right cooking oil. To roast a high temperature, choose oils with high smoke, such as avocado or grape oil.
• Heat the baking sheet. The hot surface explodes the caramel process for the crunchy golden edges. “Put Brussels Buds on a heated baking sheet to ensure a cry from the moment they hit the pan,” Kanner recommends.
• smashing. The buds flattened after the amplification detects more space for roasting. “Brussels destruction “With a little oil, then add the spice mixture of your choice and grated bars.” “This will allow more total surface space for wavy making on the second cooking, instead of having a large center for Moses.”
• Adjust cooking time for size. Kanner also reminds us of “small Brussels buds, cooking faster than the largest, mature.” So, based on what you can find in the market, “adjust your cooking time based on size, and closely monitor to avoid excessive excess.”