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Post by smokey on Oct 15, 2014 18:18:11 GMT 10
I have some big Round beef stakes in the freezer that I don't know why I bought. Wondering what to do with them I decided on bashing them flat and making steak Dianne. For that you need green pepper corns,,, that I don't have so I had the sudden thought to reverse engineer mixed dried ones. As the pics show I'm hoping it's simple enough. A little caviar jar, 1/4 sp salt, some whole pepper corns, boiling water and capped. The lid sucked in the seal after a few minutes so it's wait and see. What I'm after is soft , plump Berrys in a brine ready for a garlic cream sauce. Never done this before so if it works I'll be personally onto a new thing as I can't find much on the web about it.    |
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Post by Gus65 on Oct 15, 2014 21:15:56 GMT 10
I'll be watching this experiment with interest.
Rehydration is common for some ingredients before use so I can't see why this shouldn't work.
The quality of flavours would be the only concern. Is it strong enough to keep all the flavours or will it leach out?
The peppercorn tea it makes would also be good in a sauce or brine.
Saves me buying canned green peppercorns to do the prawn dish from the spice trip Cambodia episode if it works.
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Post by bill44 on Oct 16, 2014 8:08:32 GMT 10
Not sure it will work but good luck to you, green peppercorns have a unique flavour.
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Post by smokey on Oct 16, 2014 8:25:09 GMT 10
Yeh, If I can get them soft enough like green pepper in brine and suck some of the heat out so they are able to be eaten whole, They would still be useful for some dishes.
Id love to get my hands on a pepper vine and make it for real.
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Post by smokey on Oct 29, 2014 9:41:45 GMT 10
I opened the jar today They were squashable like a caper. I popped one in my mouth and got a lot of heat. Ill have to buy a can of green pepper in brine to compare the heat levels. If there the same, I've won  The tea is interesting, It's very dark and strong and certainly could be used as a flavouring. In a bbq sauce immediately came to mind. So I'm happy with it and will now make a larger batch. Being semi soft they will be great in stews where normal whole black pepper corns remain hard through the cooking process. Having a head start by being already soft, will allow the cooking process to draw out the flavours leaving the corn reasonably edible. |
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Post by bill44 on Oct 29, 2014 14:13:38 GMT 10
Green pepper in brine is fairly powerful stuff, makes a great pepper steak.
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Post by smokey on Oct 29, 2014 15:34:46 GMT 10
Green pepper in brine is fairly powerful stuff, makes a great pepper steak. I reckon I've got something similar, It sure does taste like brined green pepper. The flavour has changed a bit like when lemons are preserved in brine change flavour. Its worth a try |
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Post by smokey on Nov 5, 2014 16:29:15 GMT 10
Just did a comparison, Both have the same distinct flavour but mine are stronger in flavour and a blacker tea. Its a win, Go forth and give it a try. Im making steak Diane tonight  |
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Post by captaincook on Nov 5, 2014 16:42:30 GMT 10
How strong is the Pepper taste in the brine. I'm thinking I could add some to a jerky marinade.
My mind is working overtime again.
Now what if I put some in vinegar with a bit of salt and 50% water or just straight vinegar. Then use the liquid for the marinade.
Phil
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Post by smokey on Nov 5, 2014 17:06:33 GMT 10
Good stuff Captain, Use it like smoke water. It's very strong and has a distinct bitter briny taste.
Once you make it you will know what to do with it. Same with the actual peppers.
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