spruce up your sprouts

tandraig

may I just add - its overcooking sprouts which makes them taste yeuch! whichever method you choose. and i dont care what the modern chefs say - i cut crosses in mine!

patchwork_cat

I am going to roast sprouts, but the recipe calls for Kosher salt - now I have wikied it and Kosher salt is used to make meat Kosher and has large grains, but dissolves easily into food. Now the large grains make me think of sea salt, but apparently Kosher salt dissolve better or doesn't depending where you look!!

Has anyone roasted sprouts in the US way with olive oil until dark brown and did you use normal salt?

v8monkeyboy

I have never roasted sprouts, but as far as I'm aware, Kosher salt (apart from dissolving easily) is used becuase it is free-flowing, and therefore acceptable to be used within the Jewish faith.

Personally, I would use any free-flowing salt you have to hand, and probably sea salt as I think this gives a better flavour. I have certainly always used regular salt when the recipe has called for Kosher, as it's easier and cheaper to access.

HTH,

T x

zippychick

Hi Patchwork cat:hello:

There is another thread about sprouts here - which I will add your thread to later, so we keep the suggestions together

I agree you should be able to sub the salt no problems

I have never had sprouts any other way apart from boiled, so there may be an experiment this christmas! :rotfl:

thanks
Zip

anguk

As I understand it (probably wrongly) Kosher salt is used to draw the blood from meat and it doesn't dissolve as quickly as "normal" table salt.

I would just use sea salt.

rachbc

the large flakes of kosher salt are closest to something like maldon salt I think

415SanFran

You will find that most US recipes tell you to use this salt.
Any salt is fine, they just want to sound pretentious, after all the humble sprout needs all the help it can get

liz545

Kosher salt means larger, flaky crystals of salt, rather than the small fine grains of table salt. If you've got some Maldon salt or sea salt, use that, but if you're using table salt, I'd reduce the amount of salt you use by about half of what the recipe calls for. HTH!

mernieth

I think that salt which is normally sold as table salt has something added to it to help it flow. the sea and rock salts are unadulterated - so should be ok in place of kosher.
I havent tried roasted brussels before - will now! they are one of my favourite veg.
my most loved way of cooking brussels is to slice them, stir fry them in sunflower oil with a bit of onion (spring onion is nice too) garlic and a drizzle of sesame oil. oh and some sliced bacon is nice tossed in there too.

Lisaberry

I'm a big fan of roasting veg - I'll whack anything in my oven tray...onions, peppers, courgettes, aubergeine etc etc and quite often sprouts. cant say I've ever bothered with salt...most mine get is a bit of frylight but they've always come out ok!

Don't know why people dislike sprouts so much, they are yuuummmy!!