Cooking brined green peppercorns to be soft

In my green pepper sauce I use brined green peppercorns. The supermarket has changed brands and the new one has seemingly fresh picked/uncooked corns in a brine.

I start my sauce by simmering dark beer and immediately add the peppercorns. With the new brand of peppercorns, as it simmered, the peppercorns were still hard/fresh after many tastings and adding water for the longer simmering time. The simmer time was about an hour.

Is there a better way to cook the peppercorns?

After the peppercorns are soft I add the rest of the recipe.

sauce pepper

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How do you soften green peppercorns?

To rehydrate, soak in any liquid for at least twenty minutes. It is possible to soak dried peppercorns in wine, liquor, vegetable or chicken stock, or water to rehydrate them and infuse them with new flavors. Use dried green peppercorns quickly to make the most of their fresh flavors.

Can you soften whole peppercorns?

Soak peppercorns in 1 C warm salted water for 1 hour. While peppercorns are soaking mince shallot. Drain peppercorns and crush with flat side of large knife. In a small saucepan saute shallot in 1 T butter over medium heat, stirring occasionally, until softened.

Do whole peppercorns soften when cooked?

However, peppercorns do not soften when cooked, so you need to take them out when you are done cooking. It is not pleasant to bite into a whole peppercorn.

What do you do with green peppercorns in brine?

Use Madagascar green peppercorns in brine to accompany meats, especially steak and duck, cream sauces and soups, olives, salmon, and tuna. Try them anywhere black pepper is called for, especially omelets and southeast asian stir fries. Brined green peppercorns are popular in French and Southeast Asian cuisine.

How to make Green Peppercorns in Brine

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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