Get our recipe for Pepper-Crusted Tenderloin: https://cooks.io/3NiIEwL
Why would I do something like this well during testing when we first started making our peppercorn crusted steaks we just took a plain old steak put some crap peppercorns on it and cooked it and the results were terrible all you had was the flavor of this overpowering
Pepper now the culprit is the chemical compound pepperine that’s what gives pepper its characteristic spiciness it’s also oil soluble so simmering the pepper in the oil removes all of the harsh spicy flavors you don’t want leaving just a gentle mild pepperiness with a lovely lovely light roastiness so it’s
Been just over 7 minutes and that pepper is smelling lovely really toasty and kill a heat and we’re going to take our cooked pepper corns and we’re going to strain it leaving just this oil that’s delicious completely different mild toasty flavor lovely little crunch all of the acridness was
Leeched out into that oil
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So if you are putting non palatable flavors onto the oil, I'd assume you want to discard that oil, so why use delicious expensive olive oil and not cheap veg oil?
Piperine is a/the part of black pepper that actually aids in digestion. It helps move various food chemicals across the gut cell surface and into the blood stream. Wouldn't want that happening now would we. Each to their own I guess. In times long ago large doses of pepper were used to cover up taited or rotten meats. I prefer actually tasting the flavor of meats not having it covered up in a nod to the days of rotten tainted meat.
“Why would I do something like this?” Wish the camera was on his face because that’s meme quality gif’n right there
the british palate finds black pepper too spicy. this is sad. i want AMERICAS test kitchen not some queen loving tea drinker
His voice makes me trust his words. lol
Like having a decaf espresso….
I don’t want the pepper to be less spicy but I’m always covering everything I eat with chili crisp, various hot sauce, chili oil, all kinds of chili powder, raw fresh crushed garlic, or fresh grated ginger.
Literally everything has its own spicy topping. Not even ice-cream is safe.
Decaf pepper for your white friends
Why on earth would I want my black pepper not have a bite??? Pepper on streak is great exactly the first way he described. The bite is a big part of why it's great. I wouldn't even stoop to calling pepper "spicy." I buy black pepper is huge quantities because it can be used heavily without much consequence imo.
My son and I made your tenderloin 2wks so for Christmas. We didn't simmer the peppercorns long enough, but it removed most of the heat. It was outstanding! Will do this again! 😋
I’m doing this on brisket smoked
Anericas test kitchen and theres an English man or south African man infront of the camera
Why so weak?
Thank you! That is such a useful tip. I'm that rare weirdo, who usually forgoes pepper altogether and just adds a hint of chili to dishes. Precisely, because I don't like those strong unpleasant flavor components you mentioned.
Maybe this way, I can actually enjoy pepper.
So, how do you get the peppercorns to stick to the steak, now that they're covered in slippery oil?🤔
The bite is the best part 🙄
Peppaah YEW PUT BLADDY PEPPAAH IN ME STEOIK?
Let's make the pepper less peppery
Not the same thing, but I recently bought a small jar of “green peppercorn in brine from the western ghats of kerala” (yes, literally what it says here n the label), and it’s quite good. — I love eating the peppercorns by themselves individually and they’ve got a different kind of bite. 😛 imported from India. Brand: Ishka Farms. Recommended.
remove the taste of it to like it sounds really fkn stupid
But the bite is what i want? Its not the texture of black pepper im after
Oh please…. it's great the first way
This is one of the whitest videos I've seen from ATK and that's saying something.
Is there something we can use that oil for?