Cooking and Preparation
The most common method of preparing Brussels sprouts for cooking begins with removal of the buds from the stalk. Any surplus stem is cut away and the surface leaves loosened by this cutting are peeled and discarded. Cooking methods include boiling, steaming, stir frying and roasting; however, boiling results in significant loss of anticancer compounds. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will make a single cut or a cross in the centre of the stem to aid the penetration of heat.
Overcooking them will render them grey and soft, and they develop a strong flavour some dislike.
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