What happened to Brussels sprouts?
Вставка
- Опубліковано 14 гру 2022
- Want to donate to the highest-impact charities AND get your donation matched up to $100? Visit Givewell.org/MinuteFood.
It’s not your imagination: Brussels sprouts used to suck.
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Baenas, N, Marhuenda, J; García-Viguera, C; Zafrilla, P; Moreno, D(2019). Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods. Foods, 8(7). doi:10.3390/foods8070257 -Ciska, E; Drabińska, N; Honke, J; Narwojsz, A (2015). Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles. Journal of Functional Foods, 19: 91-99. doi:10.1016/j.jff.2015.09.008
-Barba, FJ, Nikmaram, N, Roohinejad, S; Khelfa, A, Zhu, Z; Koubaa, M (2016). Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing. Frontiers in Nutrition, 3. doi:10.3389/fnut.2016.00024
-Hanschen, FS; Lamy, E; Schreiner, M; Rohn, S (2014). Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods. Angewandte Chemie International Edition, 53(43), 11430-11450. doi:10.1002/anie.201402639
-Kushad, MM.; Brown, AF; Kurilich, AC; Juvik, JA; Klein, BP; Wallig, MA; Jeffery, EH (1999). Variation of Glucosinolates in Vegetable Crops of Brassica oleracea. Journal of Agricultural and Food Chemistry, 47(4), 1541-1548. doi:10.1021/jf980985s
-Traka, M; Mithen, R (2009). Glucosinolates, isothiocyanates and human health. , 8(1), 269-282. doi:10.1007/s11101-008-9103-7
-van Doorn, HE; van der Kruk, GC; van Holst, G; Raaijmakers-Ruijs, NCME; Postma, E; Groeneweg, B; Jongen, WHF (1998). The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts. Journal of the Science of Food and Agriculture, 78(1), 30-38. onlinelibrary.wiley.com/doi/1...
-Wu X; Huang, H; Childs, H; Wu, Y; Yu, L; Pehrsson, PR (2021). Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake. Annual Review of Food Science and Technology 2021 12:1, 485-511. doi.org/10.1146/annurev-food-....
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-www.npr.org/sections/thesalt/...
-www.npr.org/sections/thesalt/...
-www.npr.org/sections/thesalt/...
-www.hsph.harvard.edu/nutritio...
-foodcrumbles.com/vegetable-sc...
-oxfordvitality.co.uk/blogs/ne...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Luke Bell, Lecturer in Temperate Horticulture at the University of Reading School of Agriculture, Policy & Development
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.
UA-cam | / minutefood
TikTok | / minutefood_
Twitter | / minutefood
Instagram | / minutefood_
Facebook | / minutefood - Навчання та стиль
![Growing Brussel Sprouts [ Increase Growth, Pruning and Harvest ]](/img/n.gif)
So what's your favorite way to eat Brussels sprouts (or other Brassicas)?
Deep-fried it fosho😤
Roasted with plenty oil, some garlic and lemon juice
Pan fry with oil, cover to steam for a minute or two then sprinkle garlic plus and then an appropriate amount of grated cheese🤤 best when still crunchy
Steamed, though I have always loved sprouts as long as they weren't cooked to mush. All the brassicas are good - except Kale which is just sadness and disappointment.
@@nealrigga69 Actually haven't tried then deep-fried, thanks for the idea! I can imagine they're amazing 🤩 Green things tend to fry really well in my experience 😁 Nothing tasted more like parsnips than fried parsnip leaves and fried nettle leaves rolled in sugar 😍
My mother cooked every vegetable by boiling it until they were borderline paste. _Every vegetable._ Needless to say, I'm slowly discovering that I didn't hate vegetables, my mom just didn't know how to cook them.
Have you talked to her about it?
I really like Broccoli very soft, and newer varieties of sprouts just shy of falling apart. But other ones, nah. And anything pasty is a no.
My late MIL always booked sprouts until they were yellow. She served them every Christmas despite universal revulsion. After I showed her how to cook them correctly they were much appreciated.
This is a common problem. In Germany, the word for "vegetables" is "Gemüse", because the way they were ususally served was cooked down to a "Mus" - a mush. So the German language describes vegetables as "that which is cooked to mush".
I can eat vegetables only when they are cooked to a mush. I would like your moms coocking :D
This just reminds me of when I was a kid and thought Brussels sprouts were mini cabbage rolls. I’ll never get over the betray of finding out they weren’t, no matter how well they’re cooked.
My brother and I called them "cabbage balls" when we were little :)
😄😄 cabbage rolls thought ❤️ Especially ones made out of Savoy cabbage 🤤
They are essentially miniature cabbages. Both are tightly-wrapped not-yet-opened buds, cabbages are just the axial bud and Brussels sprouts are lateral buds.
They basically **are** mini cabbages though! They are the exact same species of plant, they just come from different parts of the plant and different times during the plants life cycle. But functionally they are VERY similar, and you can generally use either of them as a substitute for the other in many dishes.
Not far off. They are closely related.
I ALWAYS LOVED BRUSSELS SPROUTS
When I was little I was always confused why tv shows kept making them sound like they're disgusting. Turns out I was just young enough to have had post-2000s sprouts when producers were still used to pre-2000s.
I had the same experience. Every TV show acted like Brussels sprouts were the worst. My mom actually never cooked them as a kid, so I just trusted that the TV shows were telling the truth, and I was grateful I wasn't forced to eat them.
Then when I was in high school (after 2000) mom made some roasted Brussels sprouts with ham and crispy breadcrumbs for a nice dinner. They were amazing! I demanded to know why everyone acted like they were gross when they were clearly a top tier vegetable.
I was also confused by people saying they were gross. I usually enjoyed them. Even though I grew up in the 1970's-80's. 🙃
@@missnaomi613 Well, there are two halves to this equation, your parents were probably one of the few that actually cooked them properly instead of boiling them.
Based on that reputation, I never wanted, nor do I think I ate Brussels Sprouts. However, I tried them a few years ago and I love them!
No, whoever cooked for you actually could cook. My comfort food as a child was the stewed cabbage my mother made with pasta, great textural contrast with chewier parts here and almost a sauce there, delicious cooked taste, incredible smell. All she did was stir fry them before boiling them in barely enough water.
I used to hate how bitter Brussels sprouts were as a kid, so I was suprised when I had them again last year and I could actually eat them even though my sense of bitterness taste hasn't changed. This explains why!
This happened to me with eggplant 😄 I remember hating eggplant as a kid because they were mushy and kinda slimy. Then one time my mom made them breaded and fried in a pan and I just ate them up 😂 Turns out eggplants is another example of making plants more palatable, we've bred them to be less mushy over the years.
My problem was always the overcooking, I hate mushy foods. Well foods that are not supposed to be mushy, love Dal for example. I'm that weirdo who loves bitter stuff 😄 It's come in handy over the years, when you're 18 and drinking Campari bitters you don't need to share a lot of drinks 😂
Are you sure it hasn’t changed? Bitterness reception is extremely well-researched to fade as people grow older.
@@oldvlognewtricks Exactly. That's why so many young children hate spinach: It's due to a bitterness hardly perceivable for most adults.
Weirdly I have always loved them, BUT, my mom ALWAYS prepared them sautéed - never boiled or steamed. Still does if she ever makes them. Now when I make them for Thanksgiving, it’s basically the same recipe. We can’t get enough lmao. So sweet and tender.
We stopped destroying our foods 😂 It wasn't just the brussels sprouts, it was also broccoli, green beans, cabbage etc.
Very true!
@@MinuteFood Although I do love me some bitter stuff and used to love an old school russian style cabbage soup my friends dad used to make 🤤 For me it was never the taste or smell. I'm just neurodiverse and mushy/gelly(?) textures hit me in just the wrong way 😂 Hate overcooked things with a burning passion 🤣
true! turns out that boiling anything for 10 minutes straight tends to make it mushy and bitter...
I used to despise cooked veggies because they were always cooked into mush, usually by steaming.
I'm very thankful that we as a society have moved on to cooking them in oil and now i can control the cooking to ensure some of that crunch remains. (But i still prefer most veggies raw, its just some of them can be cooked in oil, salt, pepper, and garlic power and they basically taste like candy and retain enough crunch to be good)
America got more diverse.
When I was a kid, anytime I ate at the house of a friend who "didn't like vegetables" I quickly gained an understanding of why.
Turns out most things taste bad if you overcook them.
And underseason them
Long ago, someone gave me the dishes he had inherited from his mother. "She lovingly removed every bit of flavor before serving anything. I just can't eat on those dishes."
@@rparl lol, my mom was mostly a boring cook but otherwise adventurous when when dining out. This led me to believe that I hated American food because every place we ate at other than home was so much better
@@aender13 As a kid I was convinced restaurants just had access to better ingredients than they sell to normal people in grocery stores, because even simple foods at restaurants tasted so much better than what I got at home. When I learned to cook later in life, I realized it was just that my parents never used salt.
I lived with my grandparents when I was young. Since they couldn't chew well, everything had to be cooked to mush.
Another thing might just be your age. For some people, your tolerance for bitter foods increases as you get older.
I know that as I approached the age of 21 I really started to enjoy bitter foods and brassicas. And a year ago I started to like the taste of coffee that I used to hate
Yep this is an excellent point!
@@MinuteFood Question about bitterness, why do people like coffee and alcohol when they're bitter, but not anything else?
@@1224chrisng if I had to guess, it might have something to do with their additive chemicals
@@1224chrisng Do you mean specific people or people in general?
Plenty people like bitter outside drinks but it tends to be an acquired taste. One thing that might bias bitter in alcohol and coffee being more accepted than in foods is the age of introduction. They're both things people tend to be introduced to later where as a lot of people get exposed to bitter foods as children. Children tend to react more to strong tastes and in general are more easily put off of things due to their initial reaction which may stay with you into adulthood.
A second reason is cultural. Both alcohol drinks and coffee have cultural significance that creates pressure to drink them. In addition we kinda have a cultural understanding that initially "they're not supposed to taste good" This also leads into the last reason, why consume we them.
While people do consume both coffee and alcoholic beverages for their flavour that's not the only reason they're consumed. Both have intoxicating effects as well. This may partially explain why people would consume them despite an otherwise unpleasant taste. People are willing to put up with quite a bit in order to get intoxicants they crave. And along the way some build up a tolerance or may even acquire a taste for the bitterness.
Although neither coffee nor alcohol are intrinsically bitter. Their bitterness comes from either brewing/roasting in coffees case and in alcoholic beverages it's caused by additives like hops(originally used to preserve beer).
This is by no means an exhaustive list but some of the reasons people might be more prone to tolerate bitterness in these beverages.
@@1224chrisng Dark chocolate, smoked foods, beer, strong cheeses, tobacco products… Nobody likes any of those, because they’re bitter 😅
I was talking with someone in a food group about how we all hated vegetables as kids because our parents usually boiled them to death and served them with just salt, if anything. I think it was partly diet culture that made people feel like low calorie foods had to stay low calorie, which meant not adding any fats or flavors. And it was easy, seeing as the meat and potatoes on our plate took all the cook's attention and the greens were an afterthought.
Nowadays as cooks, many of us are giving just as much attention to flavoring vegetables as we are the main dish. I love Brussels sprouts and many other vegetables now that I can cook and flavor them how I want.
Diet culture? Sounds more like Dutch culture!
Seriously though, there's a lot of great Dutch food, but most of us really don't understand the concept of seasoning. We're almost as bad as the Norwegians.
vegetables should easily be the main portion, so i’m glad to see more love given to em in western culture. it seems eastern cultures have valued vegetables and their various forms a bit more readily lol
Always loved Brussel sprouts. In German they are called Rosenkohl, meaning rose cabbage. Fairly popular. My favourite is shortly boiled for a few minutes, quenched with cold water (that keeps them vividly green so they don't turn greyish), cut in halves or quarters and then simmered in a walnut or hazelnut cream sauce for a few more minutes. Served with traditional Swabian pasta called "Spätzle". So unbelievably awesome, try it! Also very good stir-fried or as a casserole.
Rose cabbage - love that!
As someone from the northern half of germany I never heart of that. What do I have to Google to find a recipee for that? Sounds really tasty
I also would love to see a recipe
@@lichtderdunkelheit7837 Chefkoch would be my tip to you?
Could you type up a recipe? What kind of hazelnut sauce? I've been checking Chefkoch and couldn't find it. Sounds Delicious 😍
It's crazy that boiling these was once standard practice. Just sauté with some olive oil then add some balsamic vinegar after and Brussels sprouts are so good!
As a kid in the late 90s/early 00s, I was baffled by how prevalent "kids hate broccoli" was as an idea. It was my favorite vegetable, especially steamed with cheese sauce, but also raw with ranch. I tried boiled Brussels sprouts once or twice and my impression was that they tasted exactly the same as broccoli, but the texture didn't do it for me. More recently I've had them roasted a few times and I definitely didn't have to force myself to choke them down.
It's weird, because I have a sensitivity and aversion to bitterness in general, especially in stuff like club soda and alcoholic beverages (it takes me a few sips to get past the bitterness of a beer/wine/spirit and appreciate the flavors underneath) but I've never found brassicas or cilantro to be disgustingly bitter. I find cauliflower disgusting but not from overwhelming bitterness.
that’s interesting as I also grew up enjoying brassicas a decade prior, and I don’t have the aversion to other sources of bitterness, but am always /aware/ of it, except in brassicas - but the exception to my exception is some brassicas I’ve grown in mid-late summer when they’re bolting to be able to produce seed. THEN, it can be like mustard/kale/etc with added crushed tylenol and no ability to taste the other flavor components.
Broccoli definitely doesn't taste the same as brussels sprouts to me. Broccoli is a lot more mild, less bitter, and tastes more "green" than the sprouts. As a kid, I absolutely hated brussels sprouts, but loved broccoli. My mom boiled the heck out of both, and as an adult I still love soft boiled broccoli, and roasted brussels sprouts.
There's a specific gene (TAS2R38) controlling for tasting bitterness in brassicas. Some people just don't find them bitter.
Bitterness is like sour or salty, a little bit is delightful
@@justinfung4351 More specifically, drinks like tea and coffee as well as the brassica family contain chemicals similar to phenylthiocarbamide (PTC), which has the unique property of being either bitter or nearly tasteless. Supertasters are more likely to be able to taste PTC. Genotypes of TAS2R38 affect the ability to taste PTC and PROP (used in certain medications for hyperthyroidism). The genotypes are basically dominant (it's a little more complicated than that), so about 70% of the world has TAS2R38.
I always loved brussels sprouts, going back 4 decades. When I was a kid, fat was demonized, so when I was at friend's houses, it wasn't uncommon to eat bland steamed veggies without seasoning or butter.
Me and my wife had an epiphany a couple of years back. Neither of us had good memories of Brussels sprouts, but we decided to give it a chance. Frying in a pan with some butter and salt makes them taste wonderful. I will definitely look into roasting sometime! Awesome videos by the way, keep it up! Always looking forward the next one :)
One year I was in charge of sides for Christmas dinner, and one of the things I brought were some roasted brussel sprouts. My parents were sooooo impressed and at the time I didn't understand why. I was thinking it's nothing special, I just chucked them in the oven with olive oil and salt. Now after watching this it totally makes sense.
I had Brussels sprouts as a kid (pre 2000s) and they were okay; we usually had them from the area and only harvested after the weather turned cold, and that significantly affected bitterness as well. Same rule goes for Kale where I live.
Super interesting video! Also, I can't believe no one has commented on the Penny cameo!
Extremely adorable animations as always...I've always been a sucker for these kind of toons in real life animation style.....Amazing job. Would love a video about sugar addiction as well if possible. Vid is amazing and informative as always....
I was going to say I've never had an issue with their flavour, but if that changed in the '90s _and_ I've been cooking them right this whole time, that explains it. I've noticed a lot of people who say they just don't like a particular food, tend to not prepare it correctly.
I definitely agree.
So many people hate cranberry sauce, but have only tried the canned jelly.
as a saying goes here, "you don't like cats? you just don't know how to cook them"
At this point I just assume I don't hate a food, I hate a preparation/ cooking method of that food. I even discovered I enjoyed sardines if cooked in pad see ew, and I used to think I hated canned or fresh or dry salted sardines.
I have always liked Brussels sprouts, even as a child, 50+ years ago. Delicious, cooked, stir-fried or from the oven. With a little butter and nutmeg powder on top (when cooked in water), do not cook too short and especially not too long, they should be just a bit soft inside.
Here it is a real winter vegetable, after a night frost even better
I wonder if the frost response is a decrease in glucosinolate levels. If the insects are killed off, no need to waste energy making more anti-herbivory chemicals.
@@hopsiepike It is. Same with kale which after first frosts reduces its bitterness while the 'sugary' part grows. Which is valid for the 'old' varieties and the reason, why they were havested in my area at least not before first frosts.
I liked both as a child due to that and I'm 65 now ;)
1. LOVE Brussels sprouts! 👍
2. Iron wok stir-fry! 😛
As much as roasted/fried sprouts are definitely better than boiled, they are actually really good in some soups.
My family makes a tortellini soup (basically just veggy/chicken soup with tortellinis) and we usually put kale in it, but when we don't have kale, we sometimes will use halved/quartered brussels sprouts and they are still quite good. Sometimes we also roast them first before putting them in for extra goodness, but even just sticking them in towards the end of cooking so they are still a bit tender by the time you eat is quite good.
When you only cut them in half or quarters, the ridges and layers do an excellent job at holding broth, allowing them to still taste like much more than just a boiled sprout.
I love kale in soup but never thought to put Brussels in! Thanks for the tip!
Agreed, I've never had brussels sprouts in soup but cabbage (which is the same plant) soup can be really good. Then again we're talking about soup here so it's not really a fair comparison 😁 Because soup is just 🤤❤️
God I love brussels sprouts so much. Fried in a little butter, salt, pepper and then a good squeeze of lemon juice over top on the plate. It's genuinely one of my absolute favorite foods. A shame for all of those people who have only ever had them boiled into fartmush.
2:12
Might be interesting to look at why our cooking methods have changed over the years, and if they have an impact on nutrition.
Great video!
I laugh at penny coming out of nowhere in 0:47
I love how all the minute channels use somewhat similar style yet very distinct from each other.
It give each pf those channels individual personality, yet a connection to one another.
The Penny cameo. I live. MinuteFood>>all things.
Penny is a mood.
I feel like the universe is talking to me lol. I recently discovered Brussels sprouts and I really like them especially in a saute with carrots garlic and onions
Ooooh that sounds good
@@woodfur00 it really is would recommend doing the carrots up earlier tho cause they take longer
Penny in the graphic was a great easter egg 😍
50 years ago?!
I can absolutely remember that exact description for as early as 10 years ago.
Still ate them however, but they were not my most favourite vegetables in the plate, that's for sure.
Asparaguses were just as unpleasant to me, still to this day.
0:44 I was not expecting to see Penny in a video about brussels sprouts
I was born in '92, I have fond memories of brussel sprouts, even in my early days. Mine were boiled, too. Served with sauce bechamel.
This videos are very well informed and professionally produced. 10/10
I guess this explains why I always insisted on getting my greens raw when I was a child (and still honestly), and why I didn't like Brussels sprouts before I started cooking for myself. I always sauté them lightly.
These videos are stupid well-made, I'm so glad I found this channel!
Oh my gosh what a great video! Informative, entertaining, and I love the little animations
The old bitter stinky version of Brussels sprouts were fine. You just had to make them together with bacon blocks/lardons. Boiled sprouts with bacon are amazing.
Brussels Sprouts are a miracle wonder. Hated them as a kid but now I can’t have enough of them. Cooked the right way made a difference. Thank you chefs of the world.
I was one of those weirdos who enjoyed brussels sprouts as a kid (and I grew up in the 70s). That being said, I am enjoying the new varieties and ways of preparing them, too. I've even used them to make a slaw, which I really enjoy.
I grew up in the 70s and 80s with a mother who was a good cook and I always loved her boiled brussels sprouts. She added butter and salt to the water and they came out soft (but not too soft) and buttery. Yum!
People think I'm weird for this but I've always had them raw and I enjoy them most that way.
It's like a tiny ball of spicy veggies with a very satisfying crunch. Cooking them ruins that
What a cute voice!
Danke.
You have a beautiful way of talking.
Praise!
As a person who tried sprouts only around 5-7 years ago I find this video very educational
Very fun video. Love all the sources in the description
the baby sprouts are so cute 😭
Whenever I tell my mom her brusselsprouts were super tasty today, she gets annoyed and goes on a rant how that is a bad thing because back in the day the sprouts were more bitter, and those bitter substances were healthier.
Sometimes mom doesn't know how to take a compliment...
Did all that breeding to change the flavor affect the nutrient content of the plant?
I really like these videos xD Thank you!
0:45 Casseop... I mean PENNY ?! What are you doin' here ? 😱😂
a food history video about boiling food less like you mentioned would be super interesting!
so good channel ty for nice trivia+nice conversion topic+ actual scientific background knowledge
Now that's a really cool video, thanks for your work!
I've eaten sprouts since i was very young in the early 90s. They weren't bitter, because my mum knew how to cook them (she used a steamer insert in the saucepan rather than boiling, but she did it for the right amount of time. I've never had roasted sprouts). You could easily have nice sprouts before the 2000s if you knew not to boil them until the bitterness was released.
Clever, relabeling an old video to make it look new. Nice.
I've always loved steamed sprouts, already back in the 70s when I was in school. I absolutely don't like them roasted or undercooked.
love the Penny cameo!
i have always loved and still do love them
My favorite way to eat brussels sprouts (and other veggies) recently has been to dehydrate them then powderize them! It's kind of like those greens poweders sold except instead of being insanely expensive its super cheap and i add the powder generously to my proteins when cooking to get the vitamins i need!
I love Brussels sprouts! I have a delicious recipe that I am going to use for a side dish for a Christmas party.
The walkman and tamagotchi on the table was a great subtle joke.
I only ever tried them recently and wondered why some people expressed such disdain for them and why that seemed to have stopped in recent years.
I have always loved Brussels sprouts. I got very good at making butter and cheese sauces for when I wanted to change them up. Fortunately my family lack the gene that causes us to taste the bitterness in them or their relatives. I very much prefer them steamed.
Thank you for explaining why these little lovelies no longer seem to need to be cooked "perfectly." I've always liked them, but it used to seem like most people overcooked or undercooked them. Now it's easier than ever to get them "just right." 🥦
I've loved brussels sprouts for a loooong time. My favorite method is basically sous vide in butter.
I recently made some super fluffy and crispy roast potatoes then sauteed some sprouts with the little crispy potato bits from the potato pan as well as some sausage meat, a little parm, chilli flakes, sesame seeds, aromat (MSG chicken bouillon powdery goodness) and a dash of vinegar; they were incredible.
Had my first Brussels sprouts 40 years ago and it was love at first bite.
Literally cooking sprouts whilst watching this video (I was already cooking them). I'm having them diced and fried with chopped bacon and black pudding, then served with poached eggs. 😋
I cook them, add diet sweetener, salt, and ground black pepper. OH, I forgot butter. Then they taste good. At Rock Bottom restaurant, they have superb sprouts! (Because they put a lot of stuff on them and grill them. LOL)
I still love them the same way my mom makes them. Fry some small coarse bratwurst meatballs in a pot and set them aside. Cook sprouts and potatoes in the same pot, preferably in vegetable or chicken stock. When tender, drain and save the stock. Make a sauce from the stock and processed cheese. Throw it all together and season with fresh nutmeg, salt and pepper. It's delicious!
Thanks for the info, I wish I liked the presentation style and video overall
You illustrated a cute little grasshopper @1:24 is there something there that got cut? I like rabbit holes.
Why have we started boiling less and sauteing more? I'd be interested in seeing a video on that.
it tastes better?
@@teovinokur9362 But it's not like it would have tasted worse in the 1970s. Why weren't we doing it before?
Are the pie charts that you show relating to GSLs and sugar accurate? Or are they just for show.
interesting! honestly, i never ate them growing up, it was just never part of our household cuisine (I've always loved broccoli though). but having come to enjoy then as an adult, i always figured it was a combination of leaving behind the poor taste of childhood with just cooking them better that made them great to me. i didn't realize there were changes at the agricultural level ^_^
I don't know do we have the same cultivars here in Europe as you over there do, but I "cure" the stinkiness of (usually steamed) Brussels sprouts with generous amount of good olive oil and freshly pressed garlic. They _are_ better roasted, but I rarely have time for this relatively elaborate way of preparing them - they usually end up in microwave steamer.
Never had it before. I will try them if I find them in the market next time. (all of them are imported of course)
At 1:12 the narration refers to the "Brassica family" while the graphic reads "they are all the same species!" The graphic is of course correct. Could that be a topic for a followup, how so many divergent breeds can all belong to the same species?
In the narration, we were alluding to the fact that plants across the entire Brassica genus (like B. rapa) also produce GSLs! And yes, Brassicas are fascinating and will definitely be the topic of future videos :)
@@MinuteFood Cool, looking forward to it.
Always loved them even as a kid when they were bitter) But air frying them makes them taste so nutty !!
I’ve actually never had Brussels sprouts! I might try to cook some sometime
A brunch spot I go to has a fried Brussels sprouts salad. Not like breaded and deep fried, but shredded and cooked in oil until the leaves are really golden and slight crispy then tossed in a maple mustard vinaigrette... 🥴 I really need to experiment and figure out how to make it myself.
people (especially brits) also tend to WAY overcook green veg like sprouts, cabbage, and brocolli
We always used to let our brassicas freeze a bit when I was a kid, and I've always enjoyed them roasted. Yum!
I've always loved brussel sprouts, even as a little kid, with the strong exception of roasting and sauteeing which I VISCERALLY hate them. It's the char that just utterly clashes for me. Though I guess I've never minded bitter flavors, and apparently have a high tolerence for those scents. I like them boiled or steamed, with butter and salt. I'm usually huge on seasoning 'til you can barely see the food, but sprouts I just love for themselves.
yeah!!!
Brussels sprouts and Givewell, two things I like a lot!
Of all the Brassica family vegetables, broccoli has always been my favourite. I could eat an entire plate of boiled broccoli with melted butter and salt. Also very grateful that I grew up with a mother who (despite not being an amazing cook in general) understood how to cook and season vegetables. Roasted brussel sprouts are definitely tasty, too, but it's a lot of effort and energy to roast instead of boil. So I reserve that cooking method for special occasions. Broccoli remains my daily go-to leafy green veg.
Love your arts in the video! Is there a lesson where I can learn such art style and implement in my music video?
Over the years kale and Brussels sprouts have become my favorite leafy greens i love frying those kinds of vegetables till totally crispy in an umami or spicy sauce, thats the best way to prepare them imo
Reminds me of cooking another brassica oleracea variant. I cook broccoli for 4-5 min, timed, because at a decent boil that's about the exact time to get the stems just soft enough to eat, while maintaining a solid bite and the flowerbuds haven't begun to disintegrate. Even a minute too long and they taste worse and are unpleasantly mushy, too early and the outer layers of the stem are still to hard to be pleasant to eat, to close to being woody.
Eaten brusselsprouts since forever, boiled in water. It's part of some pretty common dishes in Norway.
I love Brussels Sprouts Mandela Effect, I saw them open for Correct Horse Battery Staple
This was so informative!!!
I guess I’m weird. When I was a kid in the 1970s, I LOVED Brussels sprouts. My dad did, too, but my mother and my brother hated them. My mother would make them for me and my dad, though, partly because they were only of the only vegetables I would eat. She boiled them until they were dead and mushy, but I loved them! (I also loved collard greens, turnip greens, and mustard greens, but my mother hated those as well and almost never made them.)
Interestingly, while I still sort of like Brussels sprouts, I’m not as crazy about them as I was in the ‘70s and ‘80s. I wonder if the change in flavor affected my affinity for them? When I eat them now, they don’t taste crazy good like I remember from childhood.
Can you please do a video on the difference between tap beer and canned/bottled?
Thank you!!
I was born in 99 and have never understood the jokes in kids shows about brussels sprouts. I get why now
In my family we never had problems with bitter or stinky brussels sprouts. Perhaps because my mother and my grandma used Kaiser Natron (a brand of sodium bicarbonate) while cooking it. The sprouts also kept their green colour and didn't become yellowish, like I've seen them at many other places. Same for other vegetables from the brassica family. I already liked them as a kid 30 years ago - even broccoli.
that was REALLY entertaining, thank you!
I’ve never had Brussels sprouts before they were good and absolutely love them, and now I finally understand their reputation.
I happen to adore broccoli, but brussels can be done well, I like to precook some bacon bits, and then carmelize some onions, setting them both aside. blanche the sprouts, sautee them, and in the last minute or two of cooking when they're brown and tasty, add back in the bacon and onions. that salty savory sweet they give, makes them quite tasty!
And then there are people like me, that somehow always loved boiled cauliflower and brussels sprouts, even as a little kid.
Ah I was wondering recently why brussels sprouts have become more popular, never tried them / can't buy them locally so I was wondering why.