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Done some experimentation today and came up with quite a nice cheap and cheerful way of doing it. It's in no way the best but it worked for me anyway.. - Chuck about 1tsp of cracked black pepper in a hot pan to release some of the flavour (if you're doing it in the skillet after cooking the...

Thanks. The vast majority of things that come up are user submitted recipes, so I just have to base it on the reviews really. I do like that recipe though, and I was looking at a similar one too which suggest to flambe the brandy at the start rather than adding it towards the end (maybe that's...

Yeah that sounds like a whole level above what I'm talking about :P I just meant the classic Steak & Chips, onion rings etc. It sounds like the steak your friend did was a lot fancier than what I was thinking. I meant no disrespect. I'm sure its delicious. But I don't think the peppercorn...

I don't think wine and port is often used in British Peppercorn Sauce recipes. Not in the classic pub/restaurants anyway. Sounds a bit to posh :P A lot of people add a splash of brandy though which I forgot to mention.

Oh trust me I began googling it a long time ago :lol: There's lots of variations of it and I've tried several but I'm not getting what I want. What I wrote above is basically the closest I've come to what I'm after. I think that's a similar thing anyway right? I'll take a look at some recipes...

I love a Peppercorn Sauce with my steak. I've been to a few restaurants over the years that have done a fantastic one (and have a few milky tasteless shockers too). But I've been unable to replicate it myself in the kitchen. I ordered a book the other day and received it today called "The...

Wow this spiked overnight :D Just to remind people I'm from the UK, and though there may be cheaper cast iron skillets available, these "lodge" ones people keep recommending don't seem to be any cheaper than the carbon steel ones here. Hence the question .. Which is better? It's not a matter of...

That's what I originally thought by in the description under "Material" it says "Cast Iron" .. I don't know, may be poorly listed. A lot of people online seem to think carbon steel is better than cast iron? I take it you don't agree with that? I'll have a look around but from what I found...

Attempt no.6 .. SUCCESS!! Finally! XD So I went and done what a lot of you folks had been telling me to do from the start. I heated up all the cream and slowly poured it over the chocolate whilst stirring. The total cream was 100ml to 200g of chocolate. The recipe originally calls for 50ml to...

So heat the cream and pour it over the chocolate or heat the cream and add the chocolate to it? Most people have said to pour it over so I think I'm going to try that. I'll heat ALL the cream but carefully not to go too hot, break up the chocolate as much as I can and pour the cream over it in...

I am listening to advice! The key thing everyone is mentioning is that I'm overheating it. So I'm doing everything I can to try and reduce the heat. I must have melted white chocolate over 20 times using this method and I've never had to be this careful with it. Maybe I was just insanely lucky...

Sounds delicious! Exactly what I'm after :D Yeah I'm tired of the grill marks too, I don't feel like it adds anything and think I'd be much better off getting a flat pan.

It says cast iron under material?

Attempt no.5 .. FAIL! Im getting so sick of this! I've melted chocolate loads of time and never ever had this much trouble before. I've never had to be this careful. What am I doing that's so different?! This time I let the cream warm up to about room temperature. I could have heated it right...

That's pretty much how I cook um now. But I've never been sure about the grill pattern over a nice even sear. Plus the added benefit of being able to cook a steak and use it for other things too. This is one of the ones that caught my eye. Any thoughts? De Buyer 5610.28 Mineral B Element Round...

Hey, One of my favourite things to cook is steak. Until now I've always used a cast iron "grill" pan with the ridges in. It definitely does a nice job but I'm thinking about trying something else for several reasons. One of the main ones is that I love to make a peppercorn sauce with my steaks...

Hmm, There's a lot of info online that backs up your theory. It certainly makes sense. I'm going to have another go later. I'll warm up the cream so it's not cold. Let the bottom of the bowl touch the water and slowly heat it up, as soon as it starts to melt I'm taking it off the heat...

That's interesting. I used to let it touch the water and never had a problem (mostly darker chocolate though). But everything I've read including the instruction on the bar of chocolate itself said don't let it touch the water. Maybe it's a myth?

Thanks folks :) I'll give these methods a try. Guess I was just baffled that after managing before without any troubles I still seem to be overheating it even on the lowest settings. But I guess it can't be any other reason. Thanks for all your help :D

Yeah it's the same brand of cooking chocolate. But we tried with a different brand in the fourth test to be sure. Just realised 110 Fahrenheit is only 43 Celsius which really isn't very hot at all .. A simmer is technically too hot .. So I guess it is very possible that but leaving it on the...

Thanks for the reply. I like the scientific answers :D I'm just finding it hard to believe I overheated it after trying 4 separate times and each time being more careful. The instructions on the pack imply that, with the method I was using, it should take about 4 minutes. Well it took more...

Well I guess I didn't mean actual "steam", just the heat coming off of it. During the 3rd and 4th attempt the water wasn't even simmering really .. It was just "hot". It took a long time to even start to melt. To be honest I wasn't really tracking the clock, but it must have been around 10 mins...

Thanks, I might give that a try then. I just find it amazing that with the water barely even simmering, the bowl about 2 inches from the water so it's basically just steam heating the bowl and it taking sooo long to melt, how can I possibly still be overheating it? My mother usually melts it in...

Wow this picked up quickly!! I could try the microwave method but a part of me with never be completely happy until I know why this isn't working. After all we've melted chocolate loads of times before without problems. My mother even said she usually does it with the bowl touching the water...

Hey thanks for the reply! Yeah it's driving me insane! In the end the bowl was about 2 inches from the water and it wasn't even simmering. The 3rd and 4th attempt took a lot longer but still started to separate before even half the chocolate had melted. Maybe I'll try that method of taking it...