http://eyeforarecipe.ca/?p=4778 So many recipes...so little time! Tue, 20 May 2025 12:46:38 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://eyeforarecipe.ca/?p=4778&cpage=1#comment-41179 Recipe Sleuth Tue, 20 May 2025 12:46:38 +0000 http://eyeforarecipe.ca/?p=4778#comment-41179 Thanks for your comments! I use butter without colour because all of the recipes I post are made using ingredients without additives and preservatives, such as artificial colour, artificial flavour, sulfites, MSG, sodium benzoate, nitrites, etc. From a flavour perspective, colour in the butter would not make a difference. A pepper grinder could work if it was set on a very coarse grind; another approach would be to use a mortar and pestle. The cream adds richness and flavour to the sauce. I think any kind of cognac or brandy would work. Thanks again for your comments. Thanks for your comments! I use butter without colour because all of the recipes I post are made using ingredients without additives and preservatives, such as artificial colour, artificial flavour, sulfites, MSG, sodium benzoate, nitrites, etc. From a flavour perspective, colour in the butter would not make a difference. A pepper grinder could work if it was set on a very coarse grind; another approach would be to use a mortar and pestle. The cream adds richness and flavour to the sauce. I think any kind of cognac or brandy would work. Thanks again for your comments.

]]> http://eyeforarecipe.ca/?p=4778&cpage=1#comment-41178 Media Tue, 20 May 2025 02:16:23 +0000 http://eyeforarecipe.ca/?p=4778#comment-41178 The recipe sounds absolutely delicious, and I love the attention to detail in every step. Using Better Than Bouillon chicken paste is such a great idea for enhancing the flavor of the stock. I’m curious, though, why you chose to use butter without color—does it make a noticeable difference in the final dish? The method of crushing the peppercorns with a knife seems a bit time-consuming; have you tried using a pepper grinder for convenience? The pan sauce made from the meat drippings sounds like it would be incredibly rich and flavorful. I’m also wondering if the heavy cream is essential or if it’s more of a personal preference. Would you recommend any specific brand of Cognac or brandy for this recipe? Overall, it seems like a fantastic dish, but I’d love to hear more about your experience making it—any tips or tricks you’ve discovered along the way? The recipe sounds absolutely delicious, and I love the attention to detail in every step. Using Better Than Bouillon chicken paste is such a great idea for enhancing the flavor of the stock. I’m curious, though, why you chose to use butter without color—does it make a noticeable difference in the final dish? The method of crushing the peppercorns with a knife seems a bit time-consuming; have you tried using a pepper grinder for convenience? The pan sauce made from the meat drippings sounds like it would be incredibly rich and flavorful. I’m also wondering if the heavy cream is essential or if it’s more of a personal preference. Would you recommend any specific brand of Cognac or brandy for this recipe? Overall, it seems like a fantastic dish, but I’d love to hear more about your experience making it—any tips or tricks you’ve discovered along the way?

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