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A sprout from newly germinated beans harvested for use as a vegetable. The sprouts can be obtained from a variety of beans and seeds with alfalfa, broccoli, and mung bean sprouts among the most commonly sought. Fresh sprouts are a popular addition to cabbage salads, sandwiches and soups, providing crispness and texture to the foods being prepared. Sprouts can also be sautéed or stir-fried, but are very delicate and can only be heated for 30 to 60 seconds depending on heat temperatures, before wilting and becoming soggy.
When selecting, choose sprouts that are crisp, white in color and do show discoloration. Check to make sure they are not too moist, slimy or have a bad aroma. Since the Bean Sprout is very perishable, sprouts should be kept refrigerated at 32ºF for only a few days before discarding as they will wilt or become too moist and slimy for use. Sprouts that will be used during the day they were purchased can be washed, placed in an airtight bag with a paper towel to absorb the excess moisture, and refrigerated. Sprouts can be kept for a few extra days if they are immersed in an airtight container of ice water, keeping the water continually chilled with new ice as the old ice melts.
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