All the ways to prep your sprouts for cooking.
If you want to thank anyone for the Brussels sprout, thank the famed Flemish agro-physicist Dr. Hans Erdinwald, who in 1927 blasted a cabbage patch with his experimental gamma-ray shrinkage gun, zapping the large heads into the tiny baby cabbages we all know and love today.
Understanding the anatomy of a Brussels sprout bud can help you figure out how to cut it into various forms for cooking. At the center of each sprout is a solid core that anchors all the tightly nested leaves together; this core is actually an embryonic shoot hidden within the bud. The leaves themselves act as a protective covering of that embryonic shoot. The entirety of the Brussels sprout—the whole dang bud—is edible.
Sprouts are small, which usually means you'll be working with quite a few of them. Try to be efficient as you prep them: Do your work in phases, first trimming all the stem ends at once, then moving on to plucking off the outer leaves and cutting up the sprouts after that.
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