Debug

[2 - 2] hello everybody um so I'm I'm a little

[2 - 3] bit under the weather today so I

[3 - 6] apologize for my my voice um maybe my

[6 - 8] excitement level but there were

[8 - 10] questions and comments on the Brussels

[10 - 12] sprout video and I've got a job to do I

[12 - 14] got to answer so uh I wanted to dig

[14 - 16] right into it so first off I want to say

[16 - 18] that it looks like I've convinced some

[18 - 20] folks who maybe had bad brussel sprout

[20 - 22] experiences uh when they were younger to

[23 - 25] to try them again which is awesome that

[25 - 27] makes me really really happy I hope you

[27 - 30] will try that recipe and um and love it

[30 - 31] it sounds like there are some of you who

[31 - 33] have been scarred to the point where

[33 - 35] it's just not going to happen doesn't

[35 - 36] sound like that video was going to

[36 - 39] convince you um and maybe nothing will

[39 - 41] um which totally respect uh you know

[41 - 43] parents can do some some tough stuff to

[43 - 46] kids so um but anyway there was a bunch

[46 - 48] of questions and comments uh I loved all

[48 - 50] the reactions and and all the awesome

[50 - 53] feedback on on that video um it was a

[53 - 55] fun one to make normally it's you know

[55 - 57] I'm doing stuff on you know wings and

[58 - 59] pizza and ice cream that are just like

[59 - 61] home runs for everyone and like prussel

[61 - 62] Sprouts are are definitely a lot more

[62 - 65] divisive so um that was a really fun one

[65 - 67] but so I wanted to dig into just a

[67 - 70] couple of questions uh the first one was

[70 - 71] there were a lot of comments about bacon

[71 - 74] and like why I didn't use bacon in any

[74 - 77] of those recipes and so um uh we love

[77 - 80] bacon here uh we love bacon on brussels

[80 - 82] sprouts it's an awesome combination uh

[82 - 83] we thought it was really kind of fun to

[83 - 85] play around with stuff outside of that

[85 - 87] for for Brussels and so that's why we

[87 - 88] have all those really awesome

[88 - 90] combinations that um that an potito on

[90 - 92] Cooks Illustrated put together so those

[92 - 94] are really flavorful recipes that don't

[94 - 96] use bacon um I don't think we have meat

[96 - 98] in in any of them actually um which is

[98 - 100] kind of different and interesting that

[100 - 101] being said uh there were a couple

[101 - 103] comments of like could you or should you

[103 - 106] or I do substitute Bacon fat for the oil

[106 - 110] in that recipe and 100% that would be an

[110 - 112] awesome thing to do um if you render you

[112 - 113] know your bacon take it out of the

[113 - 115] skillet strain off that oil make sure

[115 - 116] that it doesn't have any bits that will

[116 - 119] burn um that Bacon Fat would be

[119 - 121] fantastic as a cooking medium there so I

[121 - 122] would highly recommend that you could

[122 - 125] even use you know 2 tspoons of bacon fat

[125 - 126] and then fill out the rest with 3

[126 - 128] tablespoons of oil I think that would

[128 - 129] also be fantastic and then if you

[129 - 131] crumbled that crispy bacon over the top

[131 - 134] at the end that sounds good to me um I

[134 - 135] would love it with the one that has

[136 - 137] Maple and Cherry vinegar I think it

[137 - 139] would be a really easy addition to that

[139 - 142] recipe so I think that' be awesome uh

[142 - 143] someone also asked about using clarified

[143 - 145] butter in place of the oil and that

[145 - 147] would absolutely work I think that would

[147 - 149] really be delicious as well I I was

[149 - 150] surprised there was a lot lot of

[150 - 152] comments about just butter being their

[152 - 154] everyone's favorite fat to use with

[154 - 156] brussels sprouts uh which I'm not going

[156 - 159] to argue with um it sounds really great

[159 - 160] I don't have a ton of experience using

[160 - 162] butter on Brussels it's always been kind

[162 - 165] of oil and high heat um for me but

[165 - 167] butter makes everything better so I

[167 - 168] totally get that uh and then there were

[169 - 170] a couple questions about just oil in

[170 - 172] general what you should use um I in that

[172 - 174] video I was using olive oil but you

[174 - 176] could absolutely use canola or peanut I

[176 - 178] mean you name it um would would work

[178 - 180] pretty well there uh you just want to

[180 - 182] make sure that you use enough uh so the

[182 - 184] next question I wanted to address was

[184 - 186] about do you need to peel brussels

[186 - 187] sprouts before cooking them there was a

[187 - 189] couple comments uh around that it seemed

[190 - 191] like a pretty tedious thing and so the

[191 - 192] way we recommend prepping brussel

[192 - 195] sprouts is it's not peeling necessarily

[195 - 197] but uh is a little bit of prep is to

[197 - 200] trim the very bottom of the stem end off

[200 - 202] um a lot of times it's kind of Woody or

[202 - 204] it can be even a little bit dirty a

[204 - 205] little bit dry so you just trim off that

[206 - 208] a little bit and in doing so you free up

[208 - 211] the very exterior leaf leaves so those

[211 - 212] can be peeled away with your fingers or

[212 - 214] with a pairing knife and what's nice

[214 - 216] about that is those outer leaves are

[216 - 217] often the ones that again may be a

[218 - 220] little bit dirty but also a little bit

[220 - 221] weathered or a little bit wilted um if

[222 - 223] there's any damaged leaves they're

[223 - 226] always those outer ones so trim the

[226 - 227] bottom and peel those off and then

[227 - 228] you've got this really nice clean

[229 - 231] beautiful Brussels sprout on the inside

[231 - 232] um you know if your brussels sprouts are

[232 - 234] Immaculate on the outside and the leaves

[234 - 235] are really tight you could get away with

[236 - 237] trimming maybe even a little bit less so

[237 - 239] that it doesn't bring those leaves off

[239 - 241] and I think you'd be fine as well uh and

[241 - 243] then you know putting it on that on the

[243 - 244] on the end uh then putting it on the

[244 - 246] trimmed end side and then slicing down

[246 - 247] in the middle will give you that

[247 - 249] beautiful haved Sprout uh and then there

[249 - 252] was a question by um Sonia Shapiro who

[252 - 254] was asking if the oven method used less

[254 - 256] oil uh she didn't really want to use the

[256 - 258] five tablespoons in the skillet method

[258 - 260] um and the answer is yes so I I will

[261 - 262] talk a little bit about the differences

[262 - 264] in those recipes the oven roasted method

[264 - 266] is still a favorite of mine I absolutely

[266 - 268] love it and you can cook more at a time

[268 - 271] it uses less oil than the skillet method

[271 - 272] um and you get something that is really

[272 - 274] delicious so it's it's really nice and

[274 - 276] and nutty and brown on the bottom um

[276 - 278] tender in you know in a just kind of

[278 - 281] crisp tender nice way and you can make

[281 - 282] you can make a big platter of them which

[282 - 284] is awesome um the skillet version for me

[284 - 286] is my favorite because because you have

[286 - 288] that extra oil you get this almost

[288 - 292] crispy fried texture on the very bottom

[292 - 294] which for me is just unbelievable it's

[294 - 296] such a nice contrast to the green uh

[296 - 298] crisp tender brushing Sprouts so I love

[298 - 300] that yeah the fat isn't so much there

[300 - 302] just because it adds tons of richness

[302 - 304] and and we love richness it does do that

[304 - 306] but it's really that amazing contact

[306 - 308] that amazing Browning and even a little

[308 - 310] bit of that crispy frying all along the

[310 - 312] bottom so if you wanted to use less oil

[312 - 314] the oven method would be fantastic um

[314 - 316] and you really get a great product out

[316 - 317] of it um it's going to take a little bit

[317 - 319] longer but again you make more of them

[319 - 321] so uh those are the two recipes that I

[321 - 322] would always have in my back pocket

[322 - 324] depending on number of people I'm

[324 - 325] serving the number of bruss sprouts I'm

[325 - 327] making and that exact texture that I'm

[327 - 328] looking for all right so that's all the

[328 - 330] questions for today I'm going to go

[330 - 332] drink a lot of fluids to try and get

[332 - 334] better uh for the next round of videos

[334 - 337] and fan videos uh thanks again everyone

[337 - 339] for for following along and all of your

[339 - 341] awesome comments uh if you get a chance

[341 - 343] to share what's eating day on the series

[343 - 345] with friends and family over the

[345 - 347] holidays that'd be awesome I'd love more

[347 - 348] people to see it um and get it out there

[348 - 350] but we're already working on season two

[350 - 351] which I'm really pumped about and we've

[351 - 354] got two more episodes this season um

[354 - 357] some really fun on so uh so yeah so stay

[357 - 360] tuned we'll see you next time