What structural difference in purple Brussels sprouts often causes them to cook faster than standard solid green ones?
Answer
They are not packed as tightly
When preparing purple Brussels sprouts, cooks must adjust timing compared to standard green varieties because of a physical difference in how the heads are formed. Purple sprouts characteristically have a looser structure; the layers of leaves that form the head are not compressed or packed as densely as those in the solid green counterparts. This less compact configuration allows heat to penetrate the interior of the sprout more rapidly and evenly. Consequently, this structural feature means they reach the desired state of tenderness and char more quickly when methods like roasting are employed, necessitating careful monitoring to prevent overcooking which can negatively affect texture and flavor.
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