Food Question!!!
Is it safe to make a pepper sauce from a mix, then keep some of it in the fridge/freezer for later use???

I would make it from scratch to save me the bother of course, but in my current frazzled state of mind I'm far from capable.
(scentless_apprentice takes two bottles into the shower!, Tue 26 Aug 2008, 16:12, 10 replies, latest was 16 years ago)

how long
How long are you planning to keep it? In the fridge you'd get about 2/3 days and a standard month in the freezer. though i'd say the textuer/consistency would be all but destroyed by the freezing process
(weekirst23 Is broken! Silly ice. Silly High heels!, Tue 26 Aug 2008, 16:16, Reply)

As kirst says
Although if you make a proper white sauce that should happily keep in the freezer for a month. Defrost, add pepper and you're away!
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 26 Aug 2008, 16:19, Reply)

Well
I'm planning to use it the day after. I just don't want to drown my steak, that's all.
(scentless_apprentice takes two bottles into the shower!, Tue 26 Aug 2008, 16:29, Reply)

Keep it in the fridge then
Should be ok for at least 2-3 days.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 26 Aug 2008, 16:40, Reply)

Instant pepper sauce recipe
Take 1 small tub of creme fraiche, cracked black pepper and a dash of brandy.
Heat a small amount of oil in a pan, add the pepper to release the flavour and add enough creme fraiche to make the amount of sauce you're going to use on a steak. Spash in the brandy and, when it's hot, add to the steak.

Real simple! The ingredient amounts are up to you, I just make enough to use at the time and it takes merely minutes (I tend to make it while the steak is "Resting").

Try it.
(Captain Placid 24/7 ball gags, brownie mix and clown porn, Tue 26 Aug 2008, 17:10, Reply)

Meal Report
Left steak out for 30 mins before cooking (that's so it doesn't get shock from the heat and go tough), then rubbed in some pepper and olive oil.

Did steak to medium, wrapped it in foil to 'rest'.

Got on with the pepper sauce. It was a bit runny, I think it was down to the fact that a) I only have skimmed milk and b) I was impatient.

Slapped some salad leaves on the plate, plonked the steak (now more medium to well-done - bugger) on top, poured on the sauce.

Marks: 7/10 - Slightly overdid the steak, cheated on the pepper sauce.

Other notes: Trying to slice steak without a decent knife is a bugger.
(scentless_apprentice takes two bottles into the shower!, Tue 26 Aug 2008, 17:40, Reply)

Now, my little omnivores
I was a life-long vegetarian until about three years ago, at which point I got bored of veggie food and tucked-in to good ol' fashioned flesh.

Steaks were the one thing my mate drooled over, kept teasing me with, saying "Mate, you're really missing out, steak is the best thing ever."

Trouble is, I don't get it. I've tried it here, I've tried it there. I've tried it raw (completely raw) and I've tried it well done.

I've only ever tasted one steak that I'd consider to be "good" and that's one I cooked myself... although I've only managed it once so I think I got lucky.

So... what's the secret of a good steak..? apart from the given that I need good meat *fnarr*
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 26 Aug 2008, 17:59, Reply)

@ No3l
In my opinion, steak is best done to personal preference - it's no surprise that you liked it when you made it yourself. Having the best beef is fab but it's no good if you can't do it right.

I know I had a sauce with it today, but normally I like to keep it simple - steak with wedges and or salad.

When I actually cooking the steak, I tend to have the pan dead hot, sear the steak on both sides, and whack the heat down, so it'll cook through without getting tough.

A bit of pepper and olive oil rubbed in works wonders too.
(scentless_apprentice takes two bottles into the shower!, Tue 26 Aug 2008, 18:07, Reply)

Thanks al, scentless
I will endeavour to try again. Although I think my mate weas brought-up on supermarket-bought steaks, so maybe I'll blow his face off with my mega-steak next time he comes to visit.

Any more suggestions always welcome =o]

Edit: please note - Waitrose prawn toast is bad, Bad, BAD! *spits*
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 26 Aug 2008, 18:12, Reply)

Steak
Remember, oil the meat not the pan (fnaaarrr). Get the pan as hot as you think it needs to be and then get it hotter than that. A good pan is a prerequisite. When testing for how cooked it is, try this. Touch the meaty muscle at the base of your thumb with the index finger of the same hand, that's what a rare steak should feel like, next finger is med rare etc etc.
The best thing is to let it rest before eating, and please don't do it "well done". Med rare at the most.


YMMV
(Captain Placid 24/7 ball gags, brownie mix and clown porn, Tue 26 Aug 2008, 18:22, Reply)