/ck/ - Food & Cooking

[Anonymous No.11193977]

Got a good peppercorn sauce recipe? Anyone willing to share with me?

[Anonymous No.11193992]

>>11193977
Sear a heavily peppered steak in a pan. When it's done let it rest, deglaze the pan with a splash of cognac and cook it out for 30s, then add milk or cream and reduce. Throw in fresh parsley just before serving if you want an herbal counterpoint to the rich peppery sauce.

[Anonymous No.11194003]

>>11193992
/thread

[Anonymous No.11194010]

>>11193992
Anything I can substitute the cognac with? I have white and red wine on hand, dont want to go to the store. What about Worcestershire sauce?

[Anonymous No.11194067]

>>11193992
>IVE GOT IT
> IVE COME UP WITH A NEW RECEPEH

thanks anon Ill try this

[Anonymous No.11194074]

>>11194010
Worcestershire is great, you can use that. Whiskey is good too. Or just use regular brandy, no need to pay extra for cognac.

[Wuhan Traveller No.11194122]

>>11194010

Of the two, I'd go with the white, even though this is beef.

[Anonymous No.11194158]

>>11194067
It's not new at all, that's your basic steak au poivre (essentially the recipe for pic in OP).

>>11194010
I'd also recommend white, use that to deglaze. Worcestershire would be a good accent but add it close to when the sauce is finished (quite a bit after adding milk/cream) simply because if it's reduced too much you'll just get an overpowering salty/smoke flavor.

[Anonymous No.11194162]

>>11194158
Thanks anon!!!

[Anonymous No.11194277]

>>11194162
Oh, I almost forgot. Your sauce-making is happening while your steaks are resting. Just before you finish your sauce, add any juice that's come out of the steaks into your sauce. You want that flavor in your sauce not left on a plate that won't even see the table!

[Anonymous No.11194278]

>>11193977
yea let me google that for you

[Anonymous No.11194296]

>>11193977
Am I suppose to take the peppercorns out of the sauce before serving? I accidentally broke my Dad's tooth serving him whole peppercorns in my sauce, and never fucked with peppercorns again.

[Anonymous No.11194310]

>>11194010
cognac is a type of brandy
brandy is made by reducing wine and condensing all the vapors hence why its called spirit cause your capturing the spirit of the wine
do not i repeat DO NOT use Worcestershire sauce as a cognac substitute
apple juice makes a good substitute for brandy but i dont know if it will be good in this recipe

[Anonymous No.11194314]

>>11194296
ur dad just has bitchteeth, that isn't your fault lad

[Anonymous No.11194319]

11194296
this is some pretty weak bait so no (You)s for you

[Anonymous No.11194320]

>>11194314
this is true

[Anonymous No.11194326]

11194319
Fine, fuck you too, no. It wasn't even bait, it actually happened...

[Anonymous No.11194329]

yup yup aha

[Anonymous No.11194338]

>>11194296
If you're using whole peppercorns you can strain the sauce, though I think it's much more common to use cracked peppercorns. If your peppermill doesn't give a generous enough grind, simply take whole peppercorns and crush 'em with a saucepan.

I'm a fine-grind guy myself so I typically will use whole peppercorns, strain, and finish with fine, freshly ground pepper if it needs a little extra.

[Anonymous No.11194361]

>>11194338
does... does it even flavor the sauce at that point? Or should I just use regular fresh cracked pepper?

[Anonymous No.11194384]

[Anonymous No.11194396]

>>11194361
Of course it does, but you're also using significantly more whole kernels that you'd use if it was all ground. Try both variations and if you have much experience with flavors I'm sure you can taste the difference.

[Anonymous No.11194654]

>>11193992
>>11194074
Should I use mushrooms, garlic, and shallots?

[Anonymous No.11194702]

>>11194654
They'll work in the sauce just fine, if that's what your asking. Should is a matter of preference and what you feel like come dinner time. :)

[Anonymous No.11194764]

>>11193992
/thread

[Anonymous No.11194898]

>>11193992
this except heavy cream and butter instead of milk and some worcestershire and louisiana/crystal hot sauce. the vinegar in the hot sauce and butter is good for deglazing if you don't have cognac or red wine.

[Anonymous No.11194924]

>>11194898
>do the classic recipe but change a bunch of shit
Uhh, what? I'm all for flexibility but substitutions should be an adequate replacement that gets you close in flavor. Louisiana hot sauce takes this pretty far off the rails.

[Anonymous No.11194947]

>>11194924
if you have nothing else the use it works, tastes ok if you only use a small amount, i never keep cognac or wine around for cooking.

[Anonymous No.11194948]

>>11194898
Heavy cream? Great idea.
Worcestershire? Also legit.
Butter? Sure. That should already be in there for basting the steaks.
But fucking hot sauce? Now you're taking it in a totally different direction entirely.

[Anonymous No.11194963]

peppercorn doesn't even need recipes. it makes anything nice

pic related. regular staple of mine; standard povvo stew method
>boil misc veg ~10 minutes then strain most water before adding powder with chili seeds and boiling a further ~10 minutes until it thickens
I cook the meat separately though

[Anonymous No.11194999]

>>11194947
You don't specifically keep bottles of wine or liquors. You use the ones you drink.
Cooking wines and whatever are a scam.

[Anonymous No.11195027]

>>11194999
I don't keep any "cooking" wine or booze because I drink all of it before I cook, it's all for drinking, cooking anything with alcohol in it is stupid and a waste.

[Anonymous No.11195046]

>>11194999
the problem is that the booze I like to drink isn't very useful for cooking, so I keep a variety of things on hand for cooking with.

>>11195027
>>cooking anything with alcohol in it is stupid and a waste.
Alkie? Or can't-cook flavorhater?

[Anonymous No.11195048]

>>11194999
What am I meant to do if I don't want to drink a whole bottle of wine every time I cook, or if I don't care for good wine other than for cooking and would rather get smashed on cheap booze? I wish it were possible to buy in smaller quantities or at least reseal it in such a way that it wouldn't go off.

[Anonymous No.11195066]

>>11195048
I rarely use wine in quantities other than a whole bottle. Use liquor, port, or sherry for things that require just a splash. Those keep a lot better than wine does once opened.

Have a bottle of wine you opened? Dump it into a pot and reduce. Store the reduction in the freezer for when you need it.

[Anonymous No.11195077]

>>11195048
Buy a half-bottle. Or shove a cork (twist-caps don't really seal well after opening) in the neck and, if you're planning on using it within the next few days put it in the fridge, else freeze.
Thawed wine is only really useful for cooking, however.

t. dated a winemaker's daughter.

[Anonymous No.11195111]

>>11193977
Any sauce ruins steak. If you need a sauce to make your steak taste 'good' then you are a terrible cook.

[Anonymous No.11195125]

>>11195111
>> If you need a sauce to make your steak taste 'good' then you are a terrible cook.
Agreed.
But what if the steak tastes awesome by itself and the sauce makes it taste extra-awesome?

[Anonymous No.11195131]

>>11195048
you can get little boxes of wine that store for weeks after opening

[Anonymous No.11195138]

>>11195111
0/10, please try again.

[Anonymous No.11195210]

>>11194898
>hot sauce
holy shit you are either trolling or super retarded or both

[Anonymous No.11195229]

>>11195138
Well, he's right. You save sauce for a cheap meat like chicken. If you don't like meat, don't buy it, don't just cover it with a sauce. You want to waste money? Mail me the money you would have spent on something you don't like.

[Anonymous No.11195238]

>>11195229
0/10. Sorry chum, the next strike and you're out.

[Anonymous No.11195282]

>>11195111
Its not about making the steak taste good you insufferable faggot

[Anonymous No.11195540]

>>11195282
Love how you ignored the first sentence, its almost like you know i'm correct.

[Anonymous No.11195708]

>Any sauce ruins steak. If you need a sauce to make your steak taste 'good' then you are a terrible cook.
youre gonna have to try harder to bait if you wanna outbate
>Am I suppose to take the peppercorns out of the sauce before serving? I accidentally broke my Dad's tooth serving him whole peppercorns in my sauce, and never fucked with peppercorns again.
im not wasting a (you) on you

[Anonymous No.11195715]

>>11195708
me?

[Anonymous No.11195736]

>not using mashed green peppercorns

barbarians