Premier Rock Forum

kerble wrote: Tue Jul 06, 2021 2:45 pm 300 was a terrible movie.

I'm only going to say this once. Do not post nazi/fascist bullshit here.

Dave N. wrote: Thu Jul 08, 2021 9:27 am

brephophagist wrote: Tue Jul 06, 2021 6:31 pm (Welcome back, kerble.)

Would watch this show.

Would gladly do a cameo on this show.

Back on topic, how would I go about getting the crispy-but-not-burnt texture on Brussels sprouts?

Maurice wrote: Thu Jul 08, 2021 6:23 pm Back on topic, how would I go about getting the crispy-but-not-burnt texture on Brussels sprouts?

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

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

Maurice wrote: Thu Jul 08, 2021 6:23 pm Back on topic, how would I go about getting the crispy-but-not-burnt texture on Brussels sprouts?

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.

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

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

Maurice wrote: Thu Jul 08, 2021 6:23 pm Back on topic, how would I go about getting the crispy-but-not-burnt texture on Brussels sprouts?

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.

I've gotta admit, Ms. Geiginni and I rather enjoy a bit of heavy browning and crispness on our sprouts, while the insides are still a bit underdone.

Geiginni wrote: Thu Jul 08, 2021 7:52 pm I've gotta admit, Ms. Geiginni and I rather enjoy a bit of heavy browning and crispness on our sprouts, while the insides are still a bit underdone.

My constitution cannot handle any amount of raw on a Brussels Sprouts. Crispy and well done with just salt, and olive oil. Garlic and bacon optional.

Geiginni wrote: Thu Jul 08, 2021 7:52 pm I've gotta admit, Ms. Geiginni and I rather enjoy a bit of heavy browning and crispness on our sprouts, while the insides are still a bit underdone.

They're so good that way.