I decided to give those frozen brussels sprouts a second chance. You knew I'd have to, right?
The problem was a certain sogginess, right? So I sallied forth with a thousand ways to dry them out. First I let them thaw entirely. Then I drained them in the colander. Then I cut them in half and laid them out in one layer on a baking sheet and left them like that for a while. After that I spritzed them with Pam, sprinkled them with a tiny bit of romano and put them in a 400 degree oven.
So far sounds pretty good and even scientifically sound, doesn't it?
Finally I forgot about them and left them in too long. They are...surprisingly not so bad; quite crispy on the outside, still a little damp on the inside and teensy tinesy.
Looks like I'm going to have to give them a third chance.
Wednesday, July 30, 2008
Half Decent Failure
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Have you tried NOT thawing them? If you want to fry them, I would think it might work to blanch them quick and them throw them in a frying pan.
ReplyDeleteI LOVE Brussels sprouts and I always eat the frozen kind but I boil them.
Yuck! Yuck! Yuck! They are bad for your eyes and so are carrots!
ReplyDeleteThey're already blanched before they're frozen so I don't think blanching them again is a good idea. I like them to have a bit of crisp to them so boiling is right out.
ReplyDeleteCarrots are awesome, dude, you can't diss the carrots!