Quick Q about brussels sprouts
I love 'em, and eat them maybe 2-3 times a year because they're a bit of a pain to clean. I was taught years ago to cut a cross in the stem, to soak them in salted water for about an hour, then drain, rinse, and steam. The salt was supposedly to make any worms leave the sprouts; but in 35 years of cooking sprouts, I've never seen a worm in any of them.
Does anyone else use the salt-soak step? Is there a different reason for it?