Cauliflower, broccoli, Romanesco or Brussels sprouts belong to the group of brassicas or cruciferous (gender brassicafamily Brassicaceae or cruciferae), a diverse number of species that continue to claim themselves as healthy vegetables, but which, let’s face it, continue to have a bad reputation. The bad smell that they give off when cooked, particularly cauliflower, is the main culprit that many people hate them.
Many of the recipes they have gone viral in recent years, setting a trend even in the food industry, such as the famous cauliflower cauliflower couscous or cauliflower couscous, fake pizza or pasta sauce, mask their shape and flavor seeking to trick the most reticent palates a little, especially children, who They are the ones who most reject cabbages.
As in everything, there are exceptions, but that these vegetables produce so much aversion in the little ones has a scientific explanation, and science also gives us clues about how can we cook the brassicas to minimize those bad smells at home.
Sulfur compounds, as beneficial as they are stinky
In chemistry, sulfides they are combinations of sulfur with a chemical compound or a radical, and can be found in nature in many ways. The human being is very sensitive to its intense odor and we should give thanks for this, as there are some highly toxic sulfur compounds, such as those produced by a rotten egg. It is a mere matter of survival: If it sucks, stay away from it.
However, we already know that this is not always the case. The vast majority of brassicas, especially those popularly known as cabbages, are rich in sulfides and these are associated with very beneficial effects for health, even being able to reduce the risk of developing diseases such as cancer.
Research published in 2021 in the Journal of Agricultural and Food Chemistry investigated the reasons that lead to generate more rejection among children, discovering that time to eat cabbageor more specifically chewing them, is key in the perception of sulfides.
The researchers found that active bacteria in saliva they can produce a high concentration of sulfur compounds when they come into contact with cabbages, both cooked and raw, releasing their unpleasant odor, which affects the perception of flavour. Children are much more sensitive to these volatile compounds and reject them almost instinctively, while adults, as they grow older, get used to them.
How to reduce bad odor: tricks that work and others that don’t
There are many tricks that can be read and heard about how to prevent cauliflower from smelling bad, but the truth is that none works 100%. It is part of their nature and you have to accept it. Another thing is that we can reduce the intensity of the sulfides or mask them a bit.
The worst method that we can use to cook cabbages is the boiled in water. Not only will we be releasing a lot more sulfur compounds into the air, we also run the risk of leaving overcooked cauliflower or broccoli mushy, with a flat flavor and an unpleasant texture. So there is no way to gastronomically defend these delicacies.
Moreover, by boiling in water we will lose a large part of those valuable nutrients that turn brassicas into health bombs, since when cooked in a liquid medium loss of nutrients is promoted such as fiber and water-soluble vitamins and minerals, as well as flavor. Neither should we banish boiling, just moderate it and, especially, control it well, leaving the vegetables always al dente and if possible, cutting cooking quickly with ice.
Here are the best techniques for cooking cabbages with minimal odor nuisances, and some tricks that can help, but without working miracles:
oven roasted. We never get tired of repeating it, roasted vegetables are a delicacy and the oven improves almost all vegetables in flavor and texture. We will obtain much more intense flavors, caramelized and toasted, much better if we add some fat on top (extra virgin olive oil, butter) and/or herbs and spices. They should never be stacked in the tray and it is convenient that the pieces are of the same size. It is easier to control the doneness through the door.
microwaved. Like steam, but faster. With a special microwave steamer it is much simpler, and they usually incorporate a lower compartment to add a small amount of water or other liquid, in addition to the lid. Today microwaves have a steam cooking mode and even allow you to select the type of vegetable and the weight to be cooked. Depending on the size of the pieces, it will take about 6-7 minutes at full power.
Traditional steamed. It is firmer than in water, loses less color and releases less sulphides, but it also smells. A good trick is to add aromatic elements to the water that will turn into steam, such as aromatic herbs, peelings from other vegetables, broth, garlic or onion, etc. The liquid should be boiling before you put it in the steamer, and the vegetables should not be crowded too much, or they will cook unevenly. It may take about 10-15 minutes.
cooked or boiled. In very abundant, salty water, and even better if broth is used (which we can improvise with the cuts and preparation leaves of the vegetable itself, and some aromatic). They are cooked with the water already boiling, trying not to cut the boil. For hide a little the bad odors there are several tricks, which they work regularly: add a splash of milk or a splash of lemon or vinegar to the liquid; add breadcrumbs soaked in oil or milk to the pot or simply hard plan without further ado; cook the cabbage with lemon peel, fresh fennel, aromatic herbs or spices; place a cloth soaked in vinegar between the pot and the lid or breadcrumbs also vinegared on the lid.
In a fast or super fast pot. It takes less time, requires less water, and releases fewer odors. The cabbage pieces don’t have to be totally submerged, just floating a bit. You have to put the power of the fire to the maximum, once the pot is closed, until the two rings come out; then we count about 3-4 minutes, separate the fire and wait for the pressure to drop before opening quickly.
And if all else fails and you are very sensitive to the smell that cabbages give off when cooking, close the kitchen door and activate the extractorwhich is not only useful when frying.
Pictures | Marco Verch – Unsplash
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