> wrote in message
...
>I like to have really fresh sprouted seed for some of my cooking, stir
> fry mostly. Supermarket sprouts leave something to be desired most of
> the time. Open containers that people dig in to get what they need.
> Yuck!! The other problem is we are full time RVers. Not every
> supermarket has sprouts and oriental food store are not to be found in
> many locations in the US. So we need to do our own. Also I am not all
> that sure what bean the sprouts are from.
>
> As a general rule I use mung beans. I would like to try other large
> size beans that will produce a good tasting 1 to 3 inch sprout.
> Suggestion?
>
> One other question. Does anyone have a easy way to separate the hulls
> from the sprouts when they are ready to use? In a stir fry I do not
> worry much as after its cooked you cannot see than and I figure they
> are just some additional fiber. :-) But for use in a salad they do
> not look all that good and the taste is not very good either.
>

If you rinse the sprouts in a large volume of water (large bowl for example)
the hulls float to the surface and can be poured off. Have you found a way
to avoid those thin brown stingly tails on mung bean sprouts?


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm