Yorky
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Yes they are softer.
And I do put whole black peppercorns in a sauce which is why my teeth are as they are.
Green peppercorns
- Thread starter Yorky
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Yes they are softer.
And I do put whole black peppercorns in a sauce which is why my teeth are as they are.
epicuric
Legendary Member
I have made green peppercorn sauce, and it was definitely using tinned green peppercorns. From memory it was used to accompany fish. Will see if I can find the recipe.
epicuric
Legendary Member
From memory they are similar to a pickled caper, but with more... pepperyness.
Coincidentally I was reading a website about them which said on no account substitute for capers as they are completely different.
rascal
Forum GOD!
I used to make it all the time, I mentioned yesterday my wife is getting more. They are in a brine in a jar here. I drain and add to,my sauce, they are soft and don't taste hot, just a mild yummy taste. They really are yummy. I guess my wife just stopped buying them. I reminded her last week. We also use a packet sachet of black cracked pepper sauce. That's quite hot.
Russ
Russ
I think epicuric was referring to the softness with an example I could relate to.
CD
epicuric
Legendary Member
Not sure that I would necessarily agree with that. Both can produce sauces of similar flavour profile, but maybe that's because I've used both in shallot/cream based sauces for fish!
If yopu used pickled green peppercorns that might account for the similarity in flavour, since capers are also pickled. Eaten fresh I suspect they wouldn't taste similar. I will find out when my order arrives!
rascal
Forum GOD!
These were around 50 pence for 45 gms. They will be included in a pepper sauce for my fillet steak later.
When I get my corns its in a brine, I just drain and add to sauce. Is that how you do it? I havnt seen them as you buy them here.
Russ
Yorky
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My plan is to strip the branches of the peppercorns and then add them to the oil in which the steak has been pan fried. Then pour in some pre-made gravy (Bisto) and simmer for a few minutes before adding a slug of brandy.
Wish me luck!
Mine have arrived... they taste fantastic! Slightly lemony, grassy with a good heat - more complex than black pepper corns
Yorky
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These are they when recovered from the branches.
And these are they when cooked with the gravy and brandy.
Maybe the "sauce" needs a touch of ground black pepper because there was not a great deal of taste. At least it didn't overpower the beef steak which was good.
And these are they when cooked with the gravy and brandy.
Maybe the "sauce" needs a touch of ground black pepper because there was not a great deal of taste. At least it didn't overpower the beef steak which was good.
These are they when recovered from the branches.
And these are they when cooked with the gravy and brandy.
Maybe the "sauce" needs a touch of ground black pepper because there was not a great deal of taste. At least it didn't overpower the beef steak which was good.
I think perhaps you needed to crush them a bit before adding. Not sure - I need to research...
To me, the green peppercorn sauces I get when we eat out have a slightly more sour taste than the black peppercorn sauces I get, which have more sharpness or bite to them.