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Overcooking will increase the bitterness, the preparation makes a ton of difference. I don't really recall how my mom might have cooked broccoli and such, but

Overcooking will increase the bitterness, the preparation makes a ton of difference. I don't really recall how my mom might have cooked broccoli and such, but I certainly identified things she did cooking that were not ideal as far as outcomes (and I would say she was a reasonably good cook).

deleted 3y ago
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anotheruser13 3y ago
My mom bought Green Giant broccoli and cauliflower in a gluey pseudo-cheese sauce. It was as disgusting as it sounds. I didn't like broccoli and cauliflower until I had them raw. Of course, YMMV :)
- tptacek 3y ago
  Cauliflower is probably the most versatile vegetable there is. Apart from boiling, there's no bad way to treat it. Even boiling works in soup!
  - deleted 3y ago
    [deleted]
  - lukas099 3y ago
    Other than slow cooking, unless you want to smell sulphur farts for six hours.
  - BenjiWiebe 3y ago
    And I even like it boiled and then stirred with butter, salt, and pepper. But nothing beats eating it roasted...
sublinear 3y ago
Completely agree about the prep. It's not a modern phenomenon either. Even 1960s mainstream influencers like Julia Child were showing people how to peel and incise the stems, pan fry with butter, salt and olive oil oven roast, serve with various sauces, etc. What changed is the marketing around home cooking. Now everyone aspires to be their own private chef. It's understandable for people living in the mid-20th century western world to see all this as a bit pretentious. The goal back then was just to get a decent healthy meal on the table. Any flourishes such as adding bacon, duck fat, or whatever else were likely seen as unhealthy, inaccessible, or just plain weird.
WorldMaker 3y ago
Similarly to overcooking, acids may break down bitters. There's useful science in why things like balsamic reductions and citrus fruit juices are commonly used in brussel sprout recipes today. The spread of such information/science in recipes has increased from the slower era of cookbooks and newspaper columns.

deleted 3y ago

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anotheruser13 3y ago

My mom bought Green Giant broccoli and cauliflower in a gluey pseudo-cheese sauce. It was as disgusting as it sounds. I didn't like broccoli and cauliflower until I had them raw. Of course, YMMV :)

tptacek 3y ago
Cauliflower is probably the most versatile vegetable there is. Apart from boiling, there's no bad way to treat it. Even boiling works in soup!
- deleted 3y ago
  [deleted]
- lukas099 3y ago
  Other than slow cooking, unless you want to smell sulphur farts for six hours.
- BenjiWiebe 3y ago
  And I even like it boiled and then stirred with butter, salt, and pepper. But nothing beats eating it roasted...

sublinear 3y ago

Completely agree about the prep. It's not a modern phenomenon either. Even 1960s mainstream influencers like Julia Child were showing people how to peel and incise the stems, pan fry with butter, salt and olive oil oven roast, serve with various sauces, etc. What changed is the marketing around home cooking. Now everyone aspires to be their own private chef. It's understandable for people living in the mid-20th century western world to see all this as a bit pretentious. The goal back then was just to get a decent healthy meal on the table. Any flourishes such as adding bacon, duck fat, or whatever else were likely seen as unhealthy, inaccessible, or just plain weird.

WorldMaker 3y ago

Similarly to overcooking, acids may break down bitters. There's useful science in why things like balsamic reductions and citrus fruit juices are commonly used in brussel sprout recipes today. The spread of such information/science in recipes has increased from the slower era of cookbooks and newspaper columns.