Post by cascader on May 6, 2021 0:39:07 GMT
One of my favorite steak variants is Steak Au Poivre. I was thinking about the deepfried101 comments about adding pounds of spices and I was thinking about what you could add to increase the spice content that much and taking into account the pepperall extracts idea wondered more about black pepper.
Coarse cracked peppercorns in Steak Au Poivre add aroma without excessive heat. One of the things you have to do to get them to adhere is press really firmly, which would be another reason to roll and press. I’m thinking the its worth adding a *lot* of cracked black pepper to a good base recipe and checking the “note”.
Coarse cracked peppercorns in Steak Au Poivre add aroma without excessive heat. One of the things you have to do to get them to adhere is press really firmly, which would be another reason to roll and press. I’m thinking the its worth adding a *lot* of cracked black pepper to a good base recipe and checking the “note”.