Why do brassicas like cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it?
Cauliflower or Brussels Sprouts sometimes taste slightly bitter after cooking. Is this some mistake in the way they are cooked or is that just the vegetables themselves?
Best Answer
All the vegetables form the Brassica family have a bitter component to their flavour. Brassica is the family that includes cauliflower, cabbage, broccoli and Brussels sprouts.
You can actually remove quite a lot of it by leeching it out in to the water, or by using salt. Remember that this means you're also losing some of the nutritional value, though that doesn't matter too much.
You can also try ot mask the bitter taste with the sauce/dressing. Something like a cream sauce, or even barbeque flavour will usually mask the bitterness quite well, while letting the cabbage-ness come through.
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How do you stop cauliflower from tasting bitter?
To retain flavour and minimize nutrient loss, cook cauliflower quickly by steaming or roasting in a hot (400 to 450 F) oven for 10-15 minutes. Over-cooking causes cauliflower to release sulfurous compounds that produce an unpleasant odor and bitter taste. (You'll also lose more phytochemicals.)How do you remove the bitterness from brussel sprouts?
"To reduce the bitterness in Brussels sprouts, add a touch of brown sugar while saut\xe9ing them in healthy extra-virgin olive oil, garlic and a touch of chili," says Susy Massetti, a professional chef and restaurateur.How do you stop broccoli from being bitter?
Blanching broccoli in a large pot of salt water releases bitter acids from the plant cells and rinses them away, an action that steaming doesn't provide because of the low level of water involved. Additional measures for neutralizing broccoli's bitterness include tossing it with salt and citrus sauce.How do you make cruciferous vegetables less bitter?
Spending a few minutes massaging hearty leafy greens (like kale) softens them up and lessens the bitterness. If you are eating them raw, let them \u201cmarinate\u201d in an oil and vinegar dressing for at least 15 minutes before serving.7 Tips to Grow Great Cabbage, Cauliflower, Broccoli, and More!
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Answer 2
Don't overcook your cruciferous vegetables. Or cook them with flavors that will mask it better -- garlic, olive oil, salt, hot chilies, etc.
When you overcook them you release more aromatic compounds and aromas.
Also, you may be sensitive to phenylthiocarbamide (PTC). Similar compounds exist in cruciferous vegetables and therefore for some people they can taste radically bitter while for others there's no noticeable bitter taste.
Sources: http://www.goodeatsfanpage.com/season8/lettuce/greens.htm http://en.wikipedia.org/wiki/Phenylthiocarbamide
Answer 3
Coat lightly with olive oil, sprinkle w/ balsamic vinegar, liberal application of kosher salt, and fresh cracked pepper in a bowl to coat evenly. Then spread 1-layer thick on sheet pan.
Roast in the oven, ~35 min 375 degF.
The veg will develop a light caramelization on the outside in some places, but will have a sweeter flavor.
This works well for brussel sprouts, asparagus, green beans or cauliflower.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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