Seasoning & Sautéing for Cooking Brussels Sprouts

Video Transcript

Hi! I'm Louis Ortiz on behalf of Expert Village and today we are going to show you how to prepare some brussel sprouts. We showed you in a previous video actually how to clean them and we've done that. Some were bigger than others so we quartered the larger ones and just halved the smaller ones. We blanched them first in just boiling salt water and we've shown you the blanching technique in the previous video. So I blanched those into the boiling salt water and it really brightened up the color and made them look really nice and pretty and such. It softened them up and par cooked them so now we are going to finish the cooking procedure just on the stove top in a sautee pan. What I am going to do is go ahead and light my fire here and get this saute pan heated up. I've got some clarified butter and I am going to drop some of this into the sautee pan here and this just happens to be a Teflon coated non-stick; you can use whichever pan you wish. We are going to get this nice and hot. I've got some minced shallots; actually they are diced shallots, little bit larger than minced and I'm going to start to caramelize these in the clarified butter. Again the advantage of using the clarified butter is we've told you before, is that you got a lot higher smoke point, a lot hardier fat to cook in, there's not solids because its been clarified and it really makes a nice rich added texture and flavor to any of the foods that you cooked in it and this is actually clarified butter in a bowl that I just had in the refrigerator and that way you can just spoon off as much as you need as you cook along. So we are going to throw in some shallots as that pan starts to heat up, start to get a little sizzle out of them and caramelize them. I've got some white wine vinegar here and its not a whole bunch. What we are going to do is get some color on these guys and once I'm getting some of the residual sugars to come out, we are starting to get a little sizzle. Once most of the butter is used up, I'm going to throw in a little bit of that white wine vinegar and it's going to kind of deglaze the pan in a sense and pull some of that stuff off. It's also going to add a nice texture and flavor profile because of its acidic quality and again, that's white wine vinegar so I'm just going to get a little bit of color on these because I cut them so small. This shortens the cook time a whole bunch on the brussel sprouts because we par cooked them and I scored the inter core there so they would be nice and tender so you could still eat through them. They will be much nicer than the frozen brussel sprouts or canned or any of those things because they are fresh. A lot of the old childhood memories that we have of mother making us eat our vegetables are usually associated with brussel sprouts so hopefully we are going to turn you on to a new technique here.

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