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Brussels Sprouts, Boiled

Boiled Brussels sprouts seasoned with salt, baking soda, butter, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Brussels Sprouts, Boiled

Ingredients

Directions

Prepare

  1. Clean the Brussels sprouts, removing any insects and discolored leaves.

  2. Wash the sprouts thoroughly.

Boil and serve

  1. Bring 1 gallon of water to a boil in a saucepan and add the salt and baking soda.

  2. Add the sprouts to the boiling water and keep the pan uncovered.

  3. Boil the sprouts quickly until tender, about 10 to 15 minutes.

  4. Drain the sprouts and serve immediately with melted butter or toss in 1 ounce of butter with pepper and salt.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Brussels sprouts + peppertop 24% of all pairs
    Smell alikelow
    Cooked together35 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Brussels sprouts + buttertop 34% of all pairs
    Smell alikelow
    Cooked together20 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brussels sprouts
The main vegetable; it softens and becomes tender as it boils.
Baking soda
Makes the cooking water slightly alkaline, helping the sprouts keep a bright green color.
Butter
Adds fat and richness that carries flavor over the cooked sprouts.

The step that matters

Boil quickly until tender. Overcooking breaks the sprouts down into a mushy texture and releases more sulfur compounds, which cause a strong cabbage-like smell. A quick, steady boil cooks them through in less time, so they stay firm and mild.

Swap the brussels sprouts

How well each one fits the dish's main ingredients (butter, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits better
  4. Brussels sproutsthe original

Fit is the average pairing score against butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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