Cómo reducir el sabor fuerte de las coles de Bruselas

Descargar el PDF
Descargar el PDF

Las coles de Bruselas son saludables y deliciosas cuando no se cocinan demasiado. Sin embargo, si te das cuenta de que el sabor es demasiado fuerte y abrumador sin un ingrediente mediador, puede ser de ayuda añadir diferentes sabores. Para obtener los beneficios nutricionales de estas verduras deliciosas, además de lograr un buen sabor, prueba algunos o todos los siguientes sabores sugeridos.

Ingredientes

  • Jugo de limón
    • zumo de limón (recién exprimido)
    • sal
    • coles de Bruselas
  • Aceite de oliva
    • aceite de oliva
    • sal
    • pimienta
    • coles de Bruselas
  • Ajo
    • sal
    • pimienta
    • jugo de 1 limón (más ½ cucharadita de la ralladura, si lo deseas).
    • ½ barra de mantequilla
    • 1 diente de ajo picado
    • queso parmesano
    • coles de Bruselas
  • Cebolla
    • 1 cebolla picada
    • 1 cubo de sopa (sabor de verduras)
    • 1 a 2 cucharadas de mantequilla
    • agua (solo un poco)
    • coles de Bruselas
  • Queso parmesano
    • 1 cucharadita de polvo con sabor a mantequilla
    • 3 cucharadas de queso parmesano
    • agua (solo un poco)
    • coles de Bruselas
  • Caldo de pollo
    • caldo de pollo
    • ½ a 1 cucharadita de azúcar
    • coles de Bruselas
  • Agua y sal
    • 3 tazas de agua por cada taza de coles
    • 1 cucharadita de sal por cada taza de coles
    • coles de Bruselas
  • Vinagre de vino tinto
    • vinagre de vino tinto
    • mantequilla
    • una pizca de pimienta
    • coles de Bruselas
  • Mayonesa
    • mayonesa
    • coles de Bruselas
Método 1
Método 1 de 9:

Usar jugo de limón

Descargar el PDF
  1. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/5\/5f\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-1.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-1.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/5f\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-1.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Hierve un poco de agua con una pizca de sal y un poco de zumo de limón recién exprimido.
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/7\/7a\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-2.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/7a\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-2.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Luego, agrégalas al agua. No las cocines demasiado. ¡Esto es muy importante! Deben estar firmes y crujientes, pero blandas.
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/6\/69\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-3.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-3.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/69\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-3.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-3.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Esto permite que el vapor se disipe, llevándose consigo los olores menos deseables.
  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/6\/6e\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-4.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-4.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/6e\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-4.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-4.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    ¡Los colores de las coles de Bruselas ahora deben complacer incluso a los comensales de verduras más exigentes!
    Anuncio
Método 2
Método 2 de 9:

Usar aceite de oliva

Descargar el PDF
  1. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/a\/aa\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-5.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-5.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/aa\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-5.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-5.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/9\/97\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-6.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-6.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/97\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-6.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-6.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/3\/36\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-7.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-7.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/3\/36\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-7.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-7.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/4\/42\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-8.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-8.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/42\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-8.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-8.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  5. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/7\/79\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-9.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-9.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/79\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-9.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-9.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Ásalas en un horno de cocción lenta hasta que estén crujientes, blandas y ligeramente doradas, revolviéndolas y bajando la temperatura si se doran más rápido de lo que se ablandan según tu gusto.
    Anuncio
Método 3
Método 3 de 9:

Usar ajo

Descargar el PDF
  1. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/1\/17\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-10.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-10.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/17\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-10.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-10.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Haz que se vean bien.
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/5\/55\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-11.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-11.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/55\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-11.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-11.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Echa las coles de Bruselas cortadas y déjalas durante dos minutos exactos , no más. Si las dejas más tiempo, tendrás un puré viscoso y maloliente. Lo que quieres es que estén tiernas, ligeramente blandas, pero un poco crujientes.
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/0\/03\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-12.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-12.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/03\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-12.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-12.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Como alternativa, puedes colocarlas en un colador para escurrirlas y dejar correr un poco de agua fría del grifo sobre ellas. Déjalas escurrir mientras haces el siguiente paso.
  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/9\/9d\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-13.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-13.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/9d\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-13.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-13.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Añade 1 diente de ajo picado y solo caliéntala hasta que puedas oler el ajo. Retírala del fuego.
  5. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/e\/e7\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-14.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-14.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e7\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-14.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-14.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  6. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/1\/1c\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-15.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-15.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/1c\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-15.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-15.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Mezcla las coles con la mezcla de limón, ajo y mantequilla, hasta que estén bien calientes, aproximadamente un minuto.
  7. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/9\/9a\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-16.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-16.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/9a\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-16.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-16.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  8. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/1\/17\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-17.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-17.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/17\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-17.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-17.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Anuncio
Método 4
Método 4 de 9:

Usar cebolla

Descargar el PDF
  1. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/b\/bd\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-18.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-18.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/bd\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-18.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-18.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Añade la cebolla picada.
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/f\/fd\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-19.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-19.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/fd\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-19.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-19.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Quita las hojas secas y haz un corte en X de aproximadamente 1 a 1,5 cm (0,4 a 0,6 pulgadas) de profundidad en la base.
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/a\/a4\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-20.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-20.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a4\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-20.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-20.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Una vez que las cebollas se hayan vuelto transparentes, añade las coles de Bruselas, el cubo de sopa y el agua lo suficiente como para cubrir apenas las coles en una cacerola.
  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/b\/b6\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-21.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-21.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/b6\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-21.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-21.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Anuncio
Método 5
Método 5 de 9:

Usar queso parmesano

Descargar el PDF
  1. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/2\/25\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-22.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-22.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/25\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-22.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-22.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Córtalas por la mitad para ver la parte central.
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/4\/4c\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-23.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-23.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/4c\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-23.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-23.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Deben conservar su frescura.
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/e\/e6\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-24.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-24.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e6\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-24.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-24.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/6\/6f\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-25.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-25.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/6f\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-25.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-25.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Espolvorea con polvo con sabor a mantequilla y queso parmesano, permitiendo que el polvo y el queso se derritan alrededor de las coles. Si usas un recipiente, revuelve ligeramente.
    Anuncio
Método 6
Método 6 de 9:

Caldo de pollo

Descargar el PDF
  1. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/e\/e4\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-26.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-26.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e4\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-26.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-26.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Quita las hojas secas y haz un corte en X de aproximadamente 1 a 1,5 cm (0,4 a 0,6 pulgadas) de profundidad en la base. También puedes cortarlas por la mitad o en cuartos.
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/8\/84\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-27.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-27.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/84\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-27.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-27.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/1\/18\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-28.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-28.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/18\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-28.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-28.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Sírvelas.
    Anuncio
Método 7
Método 7 de 9:

Usar agua y sal

Descargar el PDF
  1. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/2\/20\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-29.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-29.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/20\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-29.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-29.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/6\/65\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-30.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-30.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/65\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-30.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-30.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/2\/27\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-31.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-31.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/27\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-31.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-31.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/6\/6f\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-32.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-32.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/6f\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-32.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-32.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Este hervor elimina la mayoría de los sabores desagradables.
    Anuncio
Método 8
Método 8 de 9:

Usar vinagre de vino tinto

Descargar el PDF
  1. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/5\/59\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-33.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-33.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/59\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-33.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-33.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/4\/45\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-34.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-34.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/45\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-34.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-34.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/3\/3f\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-35.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-35.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/3\/3f\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-35.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-35.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/5\/5a\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-36.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-36.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/5a\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-36.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-36.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Anuncio
Método 9
Método 9 de 9:

Usar mayonesa

Descargar el PDF
  1. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/f\/f8\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-37.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-37.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/f8\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-37.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-37.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/5\/57\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-38.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-38.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/57\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-38.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-38.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/3\/37\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-39.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-39.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/3\/37\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-39.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Step-39.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/7\/7b\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Final.jpg\/v4-460px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Final.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/7b\/Lessen-the-Strong-Taste-of-Brussels-Sprouts-Final.jpg\/v4-728px-Lessen-the-Strong-Taste-of-Brussels-Sprouts-Final.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Anuncio

Consejos

  • Nunca debes cocinar demasiado las coles de Bruselas. Una vez que están como puré, son verduras realmente desagradables.
Anuncio

Cosas que necesitarás

  • cacerola con tapa

Para los métodos 1 y 3

  • exprimidor de jugo de cítricos

Para el método 5

  • olla de vapor

Para el método 8

  • una sartén de hierro fundido es la mejor opción.

wikiHows relacionados

Cómo
cocinar zanahorias
Cómo
hacer plátano sancochado
Cómo
cocinar zucchini
Señales de que una papa se echó a perder: cruda y cocida
Cómo
cocinar mazorcas de maíz
Cómo
comer semillas de papaya
Cómo
cocinar ejotes frescos
Cómo
cocer zanahorias en el microondas
Cómo
cortar apio
Cómo
hacer una ristra de ajos
Cómo
saber si la lechuga se ha echado a perder
Cómo
diferenciar las frambuesas de las moras
Cómo
cocinar maíz
Cómo
cocinar maíz congelado
Anuncio

Acerca de este wikiHow

En otros idiomas
Esta página ha recibido 43 170 visitas.

¿Te ayudó este artículo?

Anuncio