I've been trying to recreate some brussels I had in NC where it seemed like it had a Maillard thing going on with apple butter lightly spread over the outside, almost like a sweet glaze. Still plenty of salt too, though, so you get both together in one bite. Perfectly al-dente in the middle.

brephophagist wrote: Thu Jul 08, 2021 8:41 pm I've been trying to recreate some brussels I had in NC where it seemed like it had a Maillard thing going on with apple butter lightly spread over the outside, almost like a sweet glaze. Still plenty of salt too, though, so you get both together in one bite. Perfectly al-dente in the middle.

Let's talk in the fall..... I'm really digging that idea.

PASTA wrote: Thu Jul 08, 2021 6:47 pm

biscuitdough wrote: Thu Jul 08, 2021 6:35 pm

Geiginni wrote: Thu Jul 08, 2021 6:30 pm

More oil, using an oil with a higher smoke point?

Cut side down in a frying pan with a mix of olive and regular cooking oil. Get the garlic in closer to the end so it doesn't scorch either.

Are you blanching them ahead of time?

The above tips are great. I like to finish last 2 minutes with some butter.

No blanch. Maybe up the amount of oil you're using, to transfer heat into the center more effectively. Butter is nice, but I tend not to use it when frying these. I do use a lot to top steamed ones, though.

PASTA wrote: Thu Jul 08, 2021 9:00 pm

brephophagist wrote: Thu Jul 08, 2021 8:41 pm I've been trying to recreate some brussels I had in NC where it seemed like it had a Maillard thing going on with apple butter lightly spread over the outside, almost like a sweet glaze. Still plenty of salt too, though, so you get both together in one bite. Perfectly al-dente in the middle.

Let's talk in the fall..... I'm really digging that idea.

That does sound amazing. Get some Watsonville apple butter. Damn.

I cut sprouts in half and then simmer in a combination of butter and bacon fat. Salt, pepper, etc. Once they're looking about 75% cooked, the cast iron goes in the oven and they cook at 375ºF/190ºC for ten or so minutes.

Once the whole house smells like roasted sprouts, they come out and get a dash of parmesan.

dontfeartheringo wrote: Fri Jul 09, 2021 12:39 am I cut sprouts in half and then simmer in a combination of butter and bacon fat. Salt, pepper, etc. Once they're looking about 75% cooked, the cast iron goes in the oven and they cook at 375ºF/190ºC for ten or so minutes.

Once the whole house smells like roasted sprouts, they come out and get a dash of parmesan.

you are married to a much more patient and tolerant lady than I am

Sprouts can get a bit pungent.

I follow the same steps as FMDFTR. I use carbon steel pans now for the most part, and for some reason they have stupid long handles, so I transfer into a pretreated old as hell thick as hell aluminum roasting pan, but the essence of the process is the same.

I’ve tried the blanching/pre-steaming methods and the fuss and extra clean up isn’t worth it - the aforementioned way works better.

I garlic and cheese the shit out of em toward the end - Asiago, Parm, that kind of thing.

dontfeartheringo wrote: Fri Jul 09, 2021 12:39 am I cut sprouts in half and then simmer in a combination of butter and bacon fat. Salt, pepper, etc. Once they're looking about 75% cooked, the cast iron goes in the oven and they cook at 375ºF/190ºC for ten or so minutes.

Once the whole house smells like roasted sprouts, they come out and get a dash of parmesan.

When you cooked them this way here, the results were definitely glorious.

what up, Clocker Bob?