Pepper Cooking Tips• In standard recipes, avoid adding ground pepper until the end of the cooking process so its flavor does not get dulled.
• When cooking a recipe using large amounts of pepper over high heat, be aware that any smoke from the peppered food can cause irritation, so be sure you have proper ventilation.
• If you are cooking a dish that is light in color, specks of black pepper may detract visually from your end product, thus the call for white pepper.
• White and black pepper can be used interchangably.
• The French term au poivre indicates a dish made with large quantities of pepper.
• Put a few whole peppercorns into your pepper shaker to not only add flavor to the ground pepper, but also keep it free-flowing.
PeppermillsIf you do not own a peppermill to grind your own peppercorns, I beg you to pick one up. The difference in flavor is phenomenal. Peppermills range in price from less than $5 and up, depending on how fancy your tastes are. However, a simple, inexpensive manual peppermill works just fine.
Spice manufacturers are now selling peppercorns in disposable bottles with built-in grinders. The peppercorns may not be of the best quality, but it will still be better than pre-ground pepper. Once you taste the difference, you will be hooked.
In selecting recipes for this article, I have concentrated on those containing whole or cracked peppercorns, since pepper in some form is used in nearly every savory dish. Enjoy!
More About Pepper, Peppercorns, and Pepper Recipes:• Peppercorns and Pepper Selection and Storage
• Peppercorn Varieties
• Pepper Cooking Tips
• Peppercorns and Pepper History
• Pepper Lore
• Pepper Recipes
Peppercorns Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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