HOME > Chowhound > Home Cooking >

Discussion

Trimmed bean sprouts

I just read a recipe that calls for trimmed bean sprouts--
Should I have been cutting the little threads off the ends of my sprouts all these years?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Probably, but don't worry about it. Unless I'm cooking for guests I don't usually bother trimming them.

    2 Replies
    1. According to Celia Chiang of The Mandarin restaurant, yes. But she is altogether a different animal than I - and she had a whole brigade of cooks to do that. I do not, would not, and will not undertake this. I understand her reckoning, but I'm not gonna do it.

      2 Replies
      1. re: mamachef

        And ditto. Unless I could get mrbushy to unwittingly take on the task for me, it doesn't happen.

        1. re: mamachef

          I just can't imagine cutting all those tiny little root thingies off. Well, I can imagine, and it's so fiddly it makes me cringe, LOL!

        2. I actually cut off both ends while washing -- it's really not that big of a pain and the additional detail of cutting off the stems omits the chance of the floss like portion getting stuck in your teeth...or at least that's what I tell myself. ;)

          3 Replies
          1. re: MonaNomura

            And you have the utmost respect from my sloppy, sloppy-cookin' self, Mona. I'd have to call one of my OCD friends to get that done in my house though. I'm pretty conscientious, but I couldn't even bring Mr. into play on this one: he thinks it's a waste of time when I even "string" celery; but guess who's the first to notice if I don't? I'm depending on my fellow CH-ers not even to let him know that this is in the realm of possibility/probability, because he'll stand over me going, "why don't you do THAT?" (Because I DON'T, that's why. Now sit down and eat your damn stringy stirfry, and like it.)

            1. re: mamachef

              Hahahaha! Totally guilty as charged -- I grew up in a traditional Japanese household and my OCD aunt in Japan taught me how to cook. I still string the celery, cucumbers? There is a certain way to shave the skin. I blame them for this anal retentive cooking style; well that's my excuse and I'm sticking to that!

              1. re: mamachef

                Took me a minute to figure out what you meant by "stringing" the celery.

                O.O LOL!

            2. I would think if it were the way to eat them, then someone would have been selling them pre-packed that way in the Produce Department by now. (like cut celery, cut and cleaned apples, chopped broccoli)

              1 Reply
              1. re: Cathy

                They do. In Southeast Asia, not here.

              2. Blue Room,

                Yes and no. If time permits, it is best to trim the bean sprout roots. This is the official preparation method in East and Southeast Asia. I used to do this all the time since I was a little kid. However, it is time consuming and ultimately it is up to the individual to decide if this worths the time. I no longer do it, but let's not forget this it is the offical method. Here is two pictures soybean sprouts. Notice that the roots have been trimmed:

                http://www.8o80.com/upfiles/file/2010...
                http://mag.udn.com/magimages/41/PROJ_...

                What Mona mentioned is even more official. Offically, both the top and the bottom are to be removed -- at least for mung bean sprouts. Soy bean sprouts -- debatable for the top.

                http://www.hgdouyaji.com/UploadFiles/...

                By the way, you don't trim it by a knife or scissors -- which some people are implying here, you trim it by snapping the root off by your fingers. It goes much faster this way.