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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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Bean Sprout term - Related Content |
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| Three vegetables combined with sausage and beans for a healthy and satisfying soup. |
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| Savory, hearty soup for a chilly day. |
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| This bright, easy salad is a colorful dish to serve with tortillas or cornbread. |
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| This quick and tasty soup combines nutritious ingredients with the flavoring "zings" of jalapeño and lemon. |
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| Not your standard baked beans recipe—this tasty three bean combination features a bold flavor that is reminiscent of the American Southwest. |
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Fresh Beans | Fresh Bean Preparation | Fresh Bean CookingDried Beans | Dried Bean Preparation | Dried Bean Cooking
Beans
A generic name given to ... |
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| Hearty and meaty in substance, this soup combines the traditional flavors of smoked pork with beans and other vegetables. Somewhat similar to a common pork and beans casserole, ... |
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| The firm but tender new shoots of seeds and beans, such as mung beans, lentils, soybeans, and alfalfa and radish seeds. For maximum crispness they should be eaten raw but if used ... |
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| A generic name given to various plants in the legume family including kidney, navy, fava, pinto, lima, black, red, green, chickpea, and lentil. There are three stages of bean ... |
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| A coagulation of the milky liquid that is extracted from soybeans. A soft, cheese-like substance, more popularly known as tofu. It doesn't have much taste on its own, but will ... |
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| A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods. Bean Pastes and Sauces are common in Asian cooking and are often ... |
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