LillyPip comments on Grandma's recipes

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[–] LillyPip@lemmy.ca 6 points 4 months ago (5 children)

Turns out I love Brussels sprouts, so long as you don’t cook them til they’re grey.

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[–] Tar_alcaran@sh.itjust.works 7 points 4 months ago (4 children)

Also, the new cultivars are WAY less bitter. You can still grow the old type yourself at home, and it's really a huge difference.

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[–] memfree@piefed.social 7 points 4 months ago (2 children)

This is the important part. Modern Brussels sprouts are NOT your grandma's sprouts from the 1990s or earlier. From wikipedia :

In the 1990s, the Dutch scientist Hans van Doorn identified the chemicals that make Brussels sprouts bitter: sinigrin and progoitrin.[11] This enabled Dutch seed companies to cross-breed archived low-bitterness varieties with modern high-yield varieties

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