This is another of our favorite reactions, and part 2 of our 100th video celebration.

First of all, today we're going to share with you the recipe for our Kimple Heater secret sauce.

Here we've got about 100 grams of shallots.

Shallots are small brown onions but have a slightly sweeter and more potent flavor.

Very useful for many reactions.

Get a decent kitchen knife.

Remember, the sharper the knife, the safer you are with it because the less force you'll need to use to cut.

Let's own it.

Now we're in business.

Remember to own your knives often and keep them nice and sharp.

Start by breaking the shallots up into their individual units.

Then trim the ends of each one.

And now remove the outer layer of brown skin and the first layer of the white flesh.

This first layer of flesh is usually very tough and not good to include in our sauce.

If you're making a sauce such as a buttered loch where the pieces of shallot don't actually end up in the final sauce, then you can use it.

In this case we're making a nice rustic sauce and we want the shallot pieces in there.

Okay, here's all our shallots trimmed and peeled.

Now we're going to chop them into thin slices.

Let's skip forward.

Here we go.

At this point, your eyes are probably hurting a little bit.

The onions and shallots contain an organosulfur compound called allicin.

When they are cut, the disruption of the cells in the vegetables causes the allicin to be converted by enzymes into a variety of laughter mattery chemicals such as ethylsulfide and propane ethylsulfide oxide.

Here's our chopped shallots.

Save these as we'll need them in a minute.

Now for the star reactant in our sauce, and the reason our video was late.

Here we have some fresh green peppercorns.

These are rather difficult to source, and so when they appear it's nature's way of telling you to cook them.

These were more difficult to find than many of our other reagents, but we did find them in the end.

Their secret is a compound which all peppercorns contain, piperine.

I'll show you how you can extract pure piperine from black pepper in a previous video.

So check it out if you're interested.

Separate the peppercorns from the stalks.

It's quite easy to do.

Okay, here we go.

We're using about half of the peppercorns, but we're greedy and we love this stuff.

Use as many as you wish.

Here's the rest of the ingredients we need for our sauce.

We'll use them now.

Firstly the chopped shallots and the fresh green peppercorns.

Next about 25 grams of butter.

Use decent quality French unsalted butter if you can't get it.

Otherwise regular unsalted will also work.

Next about 60 mils of whipping cream.

Some fresh nutmeg.

If you can't make it to the Indonesian rainforest then you could use dried nutmeg as well.

Some chemicals in nutmeg.

We know some of you will be very excited about Mristafan.

And here's about 15 mils of brandy.

You can also use whiskey very effectively for this recipe as well.

Okay, let's go.

Get yourself a nice heavy bottomed saucepan which will efficiently distribute the heat and stop your sauce from overheating or burning.

First we add the butter.

And then the chopped shallots.

And now start heating on a low heat.

The butter will melt and then the shallots will start to cook.

Go easy on the heat and don't allow them to go brown.

Stir them around a bit.

After a few minutes most of the lapper matter, the aroma has gone and they should look like this.

Time now to add the green peppercorns.

Cook very gently for a few more minutes.

And then it's time to add the brandy and we'll light the alcohol and flambe the mixture.

Now we've got just a very slight coloration from the alcohol.

Perfect.

Now we allow the mixture to cool slightly off the heat.

Then add the whipping cream.

Heat gently but don't allow the mixture to boil.

If cream boils then the texture of the sauce will be ruined so take care.

This is looking good.

Now we're going to season the sauce.

Firstly using some white pepper.

You can also use black pepper for this but we're purists and we like to put white pepper in white sauces.

Now for our nutmeg.

It's useful to use a grater or a microplane file as the nut is quite hard.

Use as much as you like.

We like quite a lot as the aroma is so intoxicating.

Give the mixture a good stir and taste to check you're happy with your seasoning.

Don't add salt yet.

We'll do this if we need to later on.

Cover up the sauce and keep it in a warm place ready.

Now for the Maillard reaction.

You will probably know that ketones are able to react with amines to form addition products called amines.

Natural products which contain proteins also contain lots of amine groups in the form of amino acids.

And natural products also often contain sugars.

Reducing sugars such as fructose contain carbonyl, i.e. ketone groups.

So under certain circumstances, it's possible for proteins and amino acids to react with sugars to form very complex addition products.

This reaction is known as the Maillard reaction.

The products typically have a very intense brown color.

Here's some glutamic acid in a beaker.

Glutamic acid is an amino acid.

And in fact we prepared this by reacting aqueous monosodium glutamate with hydrochloric acid.

Now let's add some sugar to the beaker.

This is regular cane sugar which is sucrose.

But on heating it will partially hydrolyze forming fructose and glucose.

Let's mix this around.

And now we'll heat the mixture gently on a hot plate.

Let's see what happens.

Pretty quickly we've got a brown color appearing in the bottom of the beaker.

The sugar has hardly even melted so it's not just caramelization.

And it's too dark brown the color too quickly.

Okay, remember that color.

Now for the next part of our reaction.

According to the World Health Organization this reaction produces dangerous carcinogenic substances.

So we're going to need to make sure we're stocked up with antidote.

Our personal recommendation is red wine.

Just to be on the safe side.

Lots of it.

Maillard reaction products are pretty intense in flavor so it's nice to have something fruity but a bit more delicate like a good Burgundy, Bordeaux or a nice San Jovis like this one.

Get it open a good few hours before you want to drink it.

And do check that the cork is intact and hasn't leaked to allow air in.

Transfer into a suitable container and allow to breathe.

This allows antioxidants such as sulfur dioxide to be removed.

And also allows some oxygen from the air to react with the wine creating a more intense flavor and bringing out the fruit.

Okay now for the main reaction.

You're going to need a heavy based pan.

This is a cast iron with a lot of heat capacity.

A non-stick Teflon coating is also very useful.

We're going to be using olive oil for the reaction.

It's got a high temperature smoke point and this works well.

Get a little bit in the iron pan.

Okay now we're ready.

Here's our reactant.

250 grams of prime rib eye steak.

Make sure that it's out of the fridge and got time to come up to room temperature before you cook it.

First we're going to season it.

Firstly with sodium chloride.

The best salt to use is flaky sea salt.

France, Australia and England all produce good flaky sea salts you can use.

And then with freshly ground black pepper.

Use a good couple of pinches of salt on each side of the steak.

And then a few turns of black pepper.

Do this on both sides.

Then drizzle with a little oil on each side.

Okay let's get our iron pan on the heat and get it dialed up to maximum power.

The oil will first start to crackle a bit.

But keep heating.

Make sure this to be really hot before you start otherwise the reaction won't work properly.

Once the oil in the pan is smoking hot, you're ready to add the steak to the pan.

Okay let's go.

Once it's on the pan, don't touch it.

Just leave it to cook for about 4 minutes.

At this point switch on your oven to plate warming temperature.

About 90 degrees C.

Put the plate in.

You can see the beautiful dark brown color on the steak as it cooks.

Then turn over and cook quickly again on each side.

Just for a minute or so in order to create an attractive checkerboard marking.

Transfer to the warmed plate.

And then allow the steak to rest in the oven for about 10 minutes.

This will ensure that the meat rests and ensures good heat distribution throughout the meat.

Now gently reheat your peppercorn sauce.

After resting you'll notice that some juices have come out of the steak.

These are highly salty, so add them to the sauce in order to add color and flavor.

Get as much of this in as you can.

Then stir in, taste, and adjust the seasoning of the sauce if you need it.

Now we're ready to assemble.

We highly recommend taking the prophylactic dose of the wine at this stage just to ready your system.

And serve the steak with the sauce on the side.

And your favorite vegetables.

Simply cook and brush with a butter emulsion.

Enjoy the reward for your efforts.

The rare side of medium rare.

Just how we like it.

We better go now.

This is too good to continue filming for.

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