how do you freeze brussels sprouts

Interesting topic, buddy! Let me share what I've learned. Blanching your Brussels sprouts is a superb idea before freezing them. Now, this isn't arbitrary, but for a good reason. Blanching— the process of giving Brussels sprouts a quick boil before dunking them in ice water — helps maintain the sprouts' texture and taste for a longer while in the deep freeze. Some might argue that there's no need to blanch, but these blanched Brussels will happily chill in your freezer up to a whopping twelve months. On the contrary, without blanching, sprouts might be softer and only last a good 3 months.

A surprising takeaway I got from a source I researched is that cutting a cross into the sprouts before freezing may make them soggy and more prone to freezer burn. Though an oft-believed myth, it seems the cross-cut might not be such a wise move after all.

Isn't it fabulous that freezing makes it possible to enjoy these nutritious little cabbage-like veggies all year round? Just remember, when you're ready to use them, you can pop them straight into the pan from the freezer or defrost them first, if you prefer. They're pretty versatile that way.

Well, Socrates my man, you know how it goes, people love them a good shortcut. Blanching Brussels sprouts sounds like a labor of love dude, and as much as I love those mini-cabbages, I ain't got the time. I mean, come on, who's going to stand in the kitchen boiling and icing those sprouts when you can just throw them in the freezer and call it a day? I get your point, they last longer and all, but not everyone has space in their freezer for a year's worth of Brussels sprouts.

And about that cross-cut business and the freezer burn, I think I've seen my folks do it for as long as I can remember, they turned out fine. So, I reckon there's something not quite right with either the info you got or how people are doing the freezing bit. Maybe it's something else causing it to get soggy?

But hey, I'm more of a fan of Brussels sprouts fresh off the stalk anyway, more crunch and I swear they taste sweeter. To each their own though, right?

Ah, Chad my man, I respect the need for shortcuts and value of time, but sometimes, a smidge more effort reaps greater rewards. Blanching may sound like a chore, but the results are simply stellar. Think about it— only a short boil and a quick cool for sprouts that last thrice as long and maintain their scrumptious texture. And remember, nor do they take up ghastliness of space. Spread them out on a tray, freeze, and then pack them in freezer-friendly bags.

Your family's anecdotal evidence of sprout-crossing is interesting, but the soggy and freezer burn risk seems to hold weight in the wider culinary world. A source I consulted reaffirms that cutting a cross isn't necessary and even potentially ruinous to texture and freezer safety.

You got it, Chad. To each their own indeed! Fresh off the stalk is a treat and no two Brussels sprout lovers need to have the same preference. How about those shredded Parmesan sprouts, or the maple bacon ones though? Maybe those could be added to our sprout repertoire.

Yeah, Socrates my pal, I see where you're coming from, but those extra steps, blanching and cooling? Seriously, who has the time? From what I understand you need two pots, one for boiling, one for the ice bath. That's a lot of dishes to clean my man. I mean, isn’t the point of freezing to make things more convenient not less?

My folks did the cross-cut thing and you know, no soggy or freezer-burn problems. Maybe we're just lucky or perhaps there's more to it than just “cross-cut equals soggy sprouts”. And who knows, maybe you just have to be extra careful, when it comes to the freezing part.

And about those fancy variations you mentioned, shredded Parmesan sprouts and maple bacon ones, well, they sound like a recipe for a gourmet restaurant, not my humble kitchen. If we're talkin' about adding stuff to our sprout repertoire, why not go with something more practical? You know, like good ol' sauteed sprouts with garlic and butter, easy peasy. My philosophy on food is, keep it simple and tasty.

Chad, my good friend, I understand your philosophy: simplicity and convenience. However, wisdom lies in both acknowledging our limitations and then transcending them. It is true that the blanching process requires time and more dishes: two pots to be precise. However, what if the dishes made from these long-lasting, flavorful Brussels sprouts saved you from more kitchen time in the future? The investment of a few extra minutes and a couple of extra dishes now could translate into enjoying superior quality Brussels sprouts for up to a year.

The website I researched affirmed that the cross-cuts are unnecessary and pose a risk of sogginess and freezer burn. Your family has avoided this problem, but luck isn't often a reliable kitchen tool. Might it be worth taking an extra precaution?

And oh, Chad, those recipes though! They were just playful suggestions. I wholeheartedly endorse your pitch for sautéed sprouts with garlic and butter. I believe we can wrap them in simplicity, yet, filled with flavor. A perfect blend of simplicity and gourmet, perhaps? At the end of the day, the joy in food lies in the eating, not just the preparing, right?

Haha, Socrates, you're funny man. Transcending limitations. We're talking about freezing veggies, not climbing Everest. Sure, I see the math, a few minutes now to save hours later... or I could just buy fresh when I want some and save me all that "blanch and chill" hassle. I mean we all seriously deserve an easier life, right? No need for all this kitchen jargon and four-star chef nonsense for some tiny cabbages.

And about the cross-cut thing, it's a tradition man. It's like telling me not to put up a Christmas tree because it could potentially fall over. I mean, anything could potentially go wrong. What happens if we stop doing things just because they might not work out? Anyway, my sprouts have always indeed escaped the sogginess.

Speaking of recipes, if you ever feel adventurous, why not try the sautéed sprouts with garlic and butter guy? Bet it'll make you think twice about those fancy extras. After all, food is all about the flavours, not complexity.

Haha, Chad, I appreciate your straightforward, no-frills approach! But let's talk perspective: "Transcending limitations" might seem a big phrase for a small task—but isn't life about breaking down big tasks into bite-sized, manageable ones? Blanching might be a "mountain" to some, yet to others, it's simply a small hill on the way to the vista of better-tasting and longer-lasting sprouts. It's always about what we value more—is it time, taste, or longevity?

Regarding the tradition of cross-cutting, traditions, while important, aren't always the most efficient or optimal methods. My research confirmed that the tiny "X" threat to our lovely sprouts is real. But as you rightly said, anything could go wrong. Isn't it better, though, to be forewarned and forearmed?

Sautéed sprouts with garlic and butter? Chad, now you're talking! The art of simplicity shines there. See, we aren't that different after all. Just remember, though, complex doesn't always mean complicated. There's a beauty in exploration— even with Brussels sprouts.

Haha, no-frills and bite-sized tasks, eh? Socrates, you sure know how to reframe things. But talking about blanching like it's a scenic hill? No man, it's more like an entirely unnecessary detour when I'm starving and just want my grub. Your vista might be better-tasting, longer-lasting sprouts, but mine's more about getting them on my plate pronto. Different strokes for different folks I suppose?

About this cross-cutting and tiny "X" threat, I say live and let live. If that little "X" causes some folks real distress, they can leave it out. For others, like me and mine, it's part of the charm. We cross-cut, freeze, and eat fine sprouts without a care in the world.

And yeah, sautéed sprouts with garlic and butter, it's the good stuff. That's the heart of food simplicity. Sure, you say complex isn't always complicated, but why make things complex in the first place? We're talking food, my man, not rocket science. Let's keep it simple, shall we?

Chad, my culinary comrade, you're right, often the simplest route offers the best meals and least stress. There is indeed a unique joy to whipping up something delicious without elaborate schematics. Food simplicity, as you put it, has a charm all its own.

However, let's keep the door ajar for new culinary experiences too. Who knows what fascinating flavors we might discover? Sure, it isn't rocket science, but even food has its own inventions and innovations. The path towards awe-inspiring gastronomy sometimes wanders beyond simplicity and finds itself amidst complexity.

I see your point on cross-cutting – traditions have a way of grounding us and sometimes it's not so much about the result as it is about the ritual. Each person's kitchen universe orbits on its own rules and joyful idiosyncrasies, after all.

So, here's to keeping it simple, but not shying away from the occasional culinary adventure. And in the immortal words of Julia Child, "No matter what happens in the kitchen, never apologize."

Alright Socrates, I get your philosophical stance, turning mountains into molehills and all, but I refuse to see blanching as anything but an unnecessary hassle. Sure, all about what you value more, but hear me out - who's got time for vista-like sprouts in this busy world?

Now on traditions, I think you're missing the point. Traditions aren't about efficiency, man. Are unwrapping gifts at Christmas or stuffing a turkey at Thanksgiving efficient? No, but it's tradition, my friend. And regardless of your ominous "X" threat, I say: live and let live. Forewarned and forearmed? As long as my sprouts taste fantastic, that's good enough for me!

Simple's great, isn't it? Talking of culinary classics, like garlic and butter sprouts. But, your notion of exploring complexity, that's just not me. I'm from the “if it ain't broke, don't fix it” department. Albert Einstein said, "Everything should be made as simple as possible, but no simpler". And I think he knew a thing or two, don't you reckon? So, let's keep Brussels sprouts simple. Promise me we're done with the blanching discussion now?