Holiday Sides & Meal Prep Primer: Brussels Sprouts

[@KevinFeeley_KHF]

Something that can reduce the "vegetable fart" quality of the sprouts is to acidulate the blanching water with some vinegar. In addition to helping to neutralize the compounds in the sprouts responsible for the "vegetable fart" smell this also helps to improve the overall texture and color retention of the vegetable throughout the cooking process. That blanching water is also a wonderful time to ensure proper seasoning by adding salt to that water. For my "cabbage relative" veggies that I blanch I salt the water as if I were cooking pasta, then add enough vinegar to acidulate to a 1-2% concentration. This seasons the vegetable and eliminates any "bitter/fart" qualities in the veggies.

[@AaronFigFront]

That is not true. Acid does the opposite to retain color if the vegetable is green. Acid only helps purple/red vegetables. Alkaline (so baking soda) is the stuff you want when it comes to green vegetables, it stabilizes the chlorophyll. Orange color vegetables do not need anything as the color comes from beta carotene and it is quite stable.

[@minekey29348]

I LOVE how you just go straight to what we are all thinking

[@sunflowerbaby1853]

I just purchased a stalk a few days ago at Trader Joe's. It was only $5 and shows up this time a year for about two weeks only. You can cut them off and cook individually or cook the entire stalk in the oven. They include a recipe with the stalk. So delicious. I look forward to buying the stalk every year!!!

[@jonkung]

Interesting. I’ve never thought of roasting the whole stalk. You could connect fry it in the oven that way.

[@TheAmmu21]

The little cabbages are the "sprouts" of the Brussel sprouts. The doggo pearls werw absolutely precious!!!!!!

[@jlet7327]

I love how you are sharing your necklace with your puppy. And I'm a big fan of brussel sprouts too.

[@SatchmoBronson]

Ten years ago or so in Laguna Beach, CA, I had these mind-blowing Brussels sprouts with lap cheong, honey, and lime. I've had and made tons of sprouts before and after those, but this specific flavor combination knocked my socks off.

[@michaelellingson8420]

Hey! Just want to say I truly believe you make some of the best cooking videos on youtube. You're entertaining, you obviously know your stuff and do a crazy good job showing us all how to make some damn good food.

[@madelinejones9745]

i absolutely love Brussel sprouts! that's good eats 😋, not just holidays!

[@belialbathory2299]

I LOVE Brussels sprouts!! Definitely going to make some.

[@CakeboyRiP]

0:02 wait... are they yours? I'm impressed 👌🏻 Sorry Jon. This one was too easy 😂

[@kdark6309]

brussel sprouts when fermented tastes and digests very well!! Also the doggo is SUPER CUTE

[@caraeuler2927]

Well I hate tomatoes but you got me eating tomato sandwiches, as long as the tomatoes are green, so I guess I will be giving brussel sprouts another chance.

[@bopetbosap]

Oh man, as soon as you mentioned deep fried sprouts, you reminded me the of best sprouts I ever had which were called on the menu 'General Tso's' sprouts - deep fried and tossed in an interpretation of GT sauce. Love me a deep fried brassica!

[@yvonneanderson8064]

Wonderful. It’s a percent time to learn the technique how to cook the brussel sprouts🍁

[@willhandy5345]

You are just such a treat.

[@jonkung]

No you 💗

[@buggydust]

i tried making brussel sprouts last year for thanksgiving and it was a huge disaster lol this is the year to redeem myself! im very excited to try both these cooking methods!

[@bemccune7671]

You CAN actually eat the stalk! You just need to thin slice and steam or boil them to make them tender and edible! I actually enjoy them. The stem and the stalk are made of the same stuff, just the stalk is a bit less tender. Try it! We're all trying to save money in this economy, try using all parts of your food!

[@CoralCrayon]

Is this the start of a mini thanksgiving series?👀 cause I actually would love to see your take on thanksgiving

[@anguta216]

My Favorit vegeable

[@HippoShemp]

love the shirt jon!

[@nyx1676]

ngl that intro was crazt

[@jonkung]

Haven’t a clue as to what you’re talking about

[@hellfish2309]

Question: have you tried other, I would think smaller induction-capable pans in the nuWave mosaic? I just got one, and am curious if it operates well with western pans

[@laurieolson7425]

I know this is about brussels sprouts and I do love them, so this gave me some ideas, thank you, but I want to talk congee. Thank you for covering congee in your cookbook. I have added steel cut oat congee to my mix of grains I've used. I also like using quinoa, but steel cut oat congee is my new favorite. It does take a bit more babysitting. I've started using a mix of squash and grain and that has been amazing too. My favorite veggies to add are onions, garlic and mushrooms. I was watching Chinese and Korean Dramas and every other show had someone making congee and giving it to their loved one like, "Look how much I love you, I slaved in the kitchen and made you this great thing!" So, I did some searching on KZbin, and found out the basics and made it work for me. Now I'm wondering how those little Brussel sprout leaves would be on top of a bowl of congee. Maybe made with turkey leftovers.

[@jonkung]

Awww that sounds very comforting

[@davenelson8592]

Don't get me wrong, I love your videos, love your book, love your whole vibe, but sometimes I miss the old video style. Like this is informative but the old ones were so unique. Like you made something weird I'd never think of and we just watched you cook and figure shit out. Don't want these to stop but wish you'd bring those back too.

[@ediseverywhere]

What temperature would you deep fry brussels sprouts at? I assume you would follow the prep through blanching, streaming out, and halving.

[@jonkung]

350° F

[@ediseverywhere]

@@jonkung Thanks!

[@jenr5426]

As an "elder millennial" I can confirm that modern brussel sprouts are far superior to their torturous ancestors, lol, though they still need some doctoring...>.> I like them, even if not an "everyday" sort of food. Oh, and food tastes DO change over time - children like different things than their elders.

[@jorgegarcia-yj6cn]

can yuou use the stalk to make broth?

[@jonkung]

It’s not the fastest vegetable to boil. But it does make a decent bludgeon

[@raavetapes4967]

Is that a Yoshihiro Hi-Soft cutting board? Currently in the market - would love your take!

[@jonkung]

Honestly I love it. Only thing is that for the slicing-rocking motions it tends to catch your blade (not in a way that you think is damaging, it’s still rubber) so it’s not really good for that quick motion but for chopping and slow slice and cuts it’s great.

[@raavetapes4967]

@@jonkung what a thorough, thoughtful reply. Thank you so much! 🫶❤️‍🔥🫡

[@kvcp]

Wait, is this your way to say I should give brussel sprouts a second chance?

[@nashykins2865]

I’m bringing sprouts to Thanksgiving to have a green vegetable I’m willing to consume. (Bog standard green bean casserole is not my fav glop.) I don’t eat pork for reasons, but I’m going to experiment with beef Mexican chorizo for savory meaty fatty bits.

[@jonkung]

Yes ong this sounds so good

[@DP-jaja]

Also…..Boba with pearls came before Miss Peaches with pearls (although the latter sports a Gucci rain coat).

[@liamroberts2576]

Are er not gonna talk about this

[@kaboomluong9373]

That opening caught me off guard

[@Dragantraces]

Brussels sprouts are sprouts, sprouts named for the Belgian city, rather than, I don't know, brussels that grew?

[@StanWatt.]

I've taken out seven people on long ass haul flights cuz I'm naughty - it's either sprouts or seventeen bean chilli...will be in Tahiti in August lol ;) :P

[@nicka5040]

Only 17 beans in your chili? Must be a small bowl... /s

[@StanWatt.]

@@nicka5040 Varieties lol