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On Thu, 29 Jan 2004, Martin Frost wrote: > Billy Abbott wrote: > > > How do you make a pepper sauce to go with steak? > > > > I've tried a couple of times to make nice creamy pepper sauce, but it's > > always gone wrong, either not tasting of pepper or steak, seperating or > > just turning into burnt milk sludge. > > The first thing I discovered is not to use milk. It makes everything > taste of boiled milk. Also, green peppercorns will give flavour without > being overwhelmingly hot, which would happen with black ones. i hvae yet to try milk - my success with reducing things is minimal, so the thinnest milky product i used is single cream. That still didn;t work :) My normal method that i have been playing with is: 1) Fry steak 2) add some form of booze to degalze the pan 3) add green peppercorns and cook for a bit 4) add milky product (tried creme fraiche the other day and it almost worked, apart from the seperating) and heat a bit i also ground lots of black pepper into it last time, which seemed to help the taste, but it still seperated. billy -- Quidquid latine dictum sit, altum videtur. Whatever is said in Latin sounds profound. Billy Abbott billy at cowfish dot org dot ukThere's stuff above here
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