BeerCat
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No wonder when they are cooked to the texture of rotten fruit. :)
Deep fried sprouts.
- Thread starter Chippy_Tea
- Start date
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Only by the fact they're both green, apart from that no similarity. Broccoli doesn't make me fart either.:whistle::whistle:
GlentoranMark
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I love my sprouts but missus GM stews them to death. There's always a bag in our freezer as it's the only veg my missus eats.
I'm sure their fermentable? Has anyone made a Sprout Wine?
I'm sure their fermentable? Has anyone made a Sprout Wine?
Just found this one.
Brussel Sprout Wine
* 5 cups brussel sprouts
* 1 cup raisins
* 6 1/2 cups granulated sugar
* 1 teaspoon yeast nutrients
* 2 lemons
* 1 campden tablet
* water
* 1 package wine yeast
Put water on to boil. Shred brussel sprouts and place in primary. Chop raisins and add to primary. When water boils, pour over cabbage and raisins. Add sugar, stirring to dissolve. Let sit overnight.
Next day, Specific Gravity should be 1.090 - 1.100. Slice lemons thin, including rind, and add to primary. Stir in all remaining ingredients, including yeast.
Leave in primary fermentor for 5 days, stirring daily.
Strain into secondary and attach airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:
Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.
The wine is best if you can refrain from drinking it for one full year from the date it was started.
Variations
Use one or more of the following suggestions:
* Use brown sugar instead of white sugar.
* Add 1 cup chopped almonds.
* Use only 4 cups brussel sprouts, and add 3/4 cup chopped onion.
* Use 4 oranges in place of the 2 lemons.
* For a fuller bodied wine, increase raisins to 2 to 3 cups.
* 1 cup raisins
* 6 1/2 cups granulated sugar
* 1 teaspoon yeast nutrients
* 2 lemons
* 1 campden tablet
* water
* 1 package wine yeast
Put water on to boil. Shred brussel sprouts and place in primary. Chop raisins and add to primary. When water boils, pour over cabbage and raisins. Add sugar, stirring to dissolve. Let sit overnight.
Next day, Specific Gravity should be 1.090 - 1.100. Slice lemons thin, including rind, and add to primary. Stir in all remaining ingredients, including yeast.
Leave in primary fermentor for 5 days, stirring daily.
Strain into secondary and attach airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:
Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.
The wine is best if you can refrain from drinking it for one full year from the date it was started.
Variations
Use one or more of the following suggestions:
* Use brown sugar instead of white sugar.
* Add 1 cup chopped almonds.
* Use only 4 cups brussel sprouts, and add 3/4 cup chopped onion.
* Use 4 oranges in place of the 2 lemons.
* For a fuller bodied wine, increase raisins to 2 to 3 cups.
I asked Mrs Tea how she cookes them and it turns out she uses a steamer and that's how she makes perfect sprouts.
.
I like my sprouts boiled for 15 minutes in a pan with pasta, served up with a knob of butter, sprinkle of pepper, a fried sausage and some grated cheddar. Bliss.
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I read (or heard) they were way more bitter back in the 80s, but growers somehow grew out the bitter.
I've just got back from asda with 3 packs of 'em - 20p per pack! Well they'll do until the weekend. Lots of love for the sprout on here. All I can say is that those who claim to hate them must have very bad childhood memories of them, served up by someone who didn't deserve to be let loose anywhere near a cooker and sprouts. Really, they are missing out on one of our true culinary heavyweights... if only they were done right. Hell, I even converted the missus yesterday, after a lifetime of reacting to them as Dracula does to a crucifix.
pomme homme
Regular.
Were the words 'for one full year from the date it was started' inserted in error?
No idea, I just found it on the net.
