Cookingfarmer
Assistant Cook
Hi. My name is Leo. This past fall my family stopped into a restraunt and ordered sirloin tips. They had a very strong green pepper flavor but very few peppers in the plate. Would anyone know how this is done? Very good.
Green pepper
- Thread starter Cookingfarmer
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pepperhead212
Executive Chef
Welcome to the forum!
No telling what might be in restaurant food, and I don't mean that in a bad way! They just have flavoring concentrates that we don't normally use, some natural, some not. But then, peppers do have a lot of flavor, and that flavor spreads into the oils and liquids of the dish, which is what you probably tasted. You may have just gotten a helping of that dish you mention, which didn't have much of the peppers, and they were more concerned about getting enough meat in it - something they'd get more complaints about, if customers felt shorted.
No telling what might be in restaurant food, and I don't mean that in a bad way! They just have flavoring concentrates that we don't normally use, some natural, some not. But then, peppers do have a lot of flavor, and that flavor spreads into the oils and liquids of the dish, which is what you probably tasted. You may have just gotten a helping of that dish you mention, which didn't have much of the peppers, and they were more concerned about getting enough meat in it - something they'd get more complaints about, if customers felt shorted.
