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I've changed my BS cooking method. The browning followed by steaming/poaching was too variable in doneness, often over-cooked and a PITA in any event.
Now I halve the sprout and blanch in salty water for 2 minutes...pat dry...then face down in a HOT pan with a slick of oil till browned enough. Its faster and gives cooked but crisp bright green sprouts with blackened faces. Very reproducible too.
You can toss them in whatever topping afterwards
I've changed my BS cooking method. The browning followed by steaming/poaching was too variable in doneness, often over-cooked and a PITA in any event.
Now I have the sprout and blanch in salty water for 2 minutes...pat dry...then face down in a HOT pan with a slick of oil till browned enough. Its faster and gives cooked but crisp bright green sprouts with blackened faces. Very reproducible too.
You can toss them in whatever topping afterwards
I've changed my BS cooking method. The browning followed by steaming/poaching was too variable in doneness, often over-cooked and a PITA in any event.
Now I have the sprout and blanch in salty water for 2 minutes...pat dry...then face down in a HOT pan with a slick of oil till browned enough. Its faster and gives cooked but crisp bright green sprouts with blackened faces. Very reproducible too.
By SobaAddict70,
