Brined Peppercorns

Discussion in 'Food & Cooking' started by ny home cook, Dec 9, 2001.

  1. ny home cook

    ny home cook

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    I recently followed a recipe which required green peppercorns in brine as opposed to dried. I used them right out of the jar (drained) but the salty flavor was very strong and it affected the whole sauce (steak au poivre). Should I have rinsed them or soaked them prior to use in order to rid them of the salt? The recipe did not specify.:confused:
     
  2. pete

    pete Moderator Staff Member

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    I always rinse mine breifly before using them