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Bland
Join Date: Nov 2003
Location: I'm 'out there...'
Posts: 8,599
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Quote:
Originally Posted by wdfifteen
I sous vida the peppercorns at 101 F for 2 hours. Then I place each peppercorn individually on a chilled granite surface plate (with an 10 micron finish) and gently tap it with a warm 1.6 oz polished brass hammer until I get the perfect crack.
Grinders are for amateurs.
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What type of brass is the hammer? Is it yellow brass or naval bronze? How long is the handle?
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06 Cayenne Turbo S and 11 Cayenne S
77 911S Wide Body GT2 WCMA race car
86 930 Slantnose - featured in Mar-Apr 2016 Classic Porsche
Sold: 76 930, 90 C4 Targa, 87 944, 06 Cayenne Turbo, 73 911 ChumpCar endurance racer - featured in May-June & July-Aug 2016 Classic Porsche
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