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23

Salt is perhaps the most basic and effective flavour enhancer, and so it's fairly obvious why we have it on our dinner tables. The popularity of pepper is down to the Romans, who were crazy about it. Thanks to the longevity of the Roman Empire, pepper was imported for hundreds of years, helping to establish it as the most popular spice, and keeping the ...


18

You can't really substitute cayenne pepper for black pepper. They're completely different, not even in the same botanical order. Cayenne pepper is a powdered chile. Black pepper is tiny drupe. The heat in cayenne pepper comes from capsaisin, and the pepperyness in black pepper from piperine. Closer substitutes would be white peppercorns (in moderation!), ...


15

According to wikipedia, the melting point of piperine - the compound responsible for the pungency of black pepper - is 130 degrees celsius, so it's definitely not a given that anything you'll be cooking will heat all of the piperine above 130 degrees celsius - at which point you'd begin to get significantly faster decomposition (and lose the peppery flavor). ...


13

Same plant for both. Black pepper is unripe fruit (green), picked and sun dried til it turns black. White pepper is the fully ripe seed stripped of its outer husk. Here's the first link that google gave me to verify. http://en.wikipedia.org/wiki/White_pepper#White_pepper Also, Harold McGee has a couple of pages in "On Food and Cooking" for further detail. ...


13

They don't taste identical at all, and even more important, they don't smell the same. White pepper has a distinct "barnyard" odor. People do indeed use them when black flecks might be unpleasant, but in most cases I'd rather go pepperless or just live with the color.


10

Regarding the amount of "heat" in the recipe, I'd agree with @justkt that you'd want to go with 1/8 to 1/4 (at most) of the specified amount of black pepper if substituting cayenne. I like spicy food and go through a lot of cayenne (and other) chile pepper preparations, and they can vary a lot in terms of strength even within the same variety. So, I'd start ...


9

Black pepper and white pepper are differing preparations of the fruit of the Piper nigrum plant. Black pepper is made from the unripened, green fruit. It is dried, whereupon the fruit shrivels leaving the distinctive black, wrinkly exterior. White pepper is the fruit's dried seed without the encapsulating flesh. The flesh is removed by a process called ...


8

To taste is one of those awesome cooking terms that trips people up all the time. To taste does not mean to what tastes good to you, although you can use that as a determination and your dish should still come out fine for most people. To taste means that you add salt (or whatever) while tasting the dish and you slowly add until the seasoning tastes ...


8

Capers are generally very salty, and not what you want as a peppercorn substitute. I think that black/white/red/madagascar peppercorn would be a fine substitute. The distinction between the different pepper flavours is very subtle, and not one to worry about much.


8

So far, the best reference I found is Wikipedia. Black pepper (Piper nigrum) has the following varieties: Black pepper White pepper Green pepper Orange pepper and red pepper Cubeb (Piper cubeba), or tailed pepper Long pepper (Piper longum) Sichuan pepper (Zanthoxylum) Pink peppercorn (Schinus molle, Schinus terebinthifolius)


8

Executive summary Buy the shortest pepper mill you can comfortably use and only fill it with two or three weeks worth of peppercorns. The colour should be light and if you buy more than one similarly shaped mill, be sure to buy contrasting colours if they are not otherwise easily distinguishable from one another. You should not chose a transparent mill for ...


7

With whole peppercorns you will eventually bite into one, giving a burst of peppery goodness. This works only if the dish is to be cooked enough to soften the corns. I love to do this in soups and meatloafs. It could also work in casseroles.


6

You'll need 2 recipes: Cacio e Pepe ... just do some searches for that dish, and you'll find a bunch of recipes. Pecorino/Parmesan Cheese Shell. Try grating fresh Parmesan and sprinkling it over a silicone baking mat. While it's still warm, drape it over an upside-down bowl to shape it. Once it cools, I think you're all set. I plan to try this! EDIT: ...


5

I think you have it pretty well covered with the list you've provided. The only other I'm aware of is the Szechuan Peppercorn, which is an important part of Asian cusine. For example the are a key ingredient in Five - spice powder You may find reference to things like French Perrercorns but these just tend to be blends of the the others.


5

Cacio e Pepe is a great traditional roman dish (I'm roman!). The ingredients are: pecorino cheese, 160g for 4 people (I use Pecorino Romano, but you can use an equivalent sheep (not cow) cheese). Freshly ground black pepper olive oil (optional) Boil the pasta in salted water. In the meantime heat some olive oil in a pan. Keep in a little bowl some ...


5

The cheese shell is called a frico. Here is a decent little video that shows you how to make it; simply drape it over a bowl as JustRightMenus says when you take it off the baking sheet.


5

I found an interesting article by Harold McGee, where he writes that the substance rotundone is contained in much higher concentrations in white pepper than in black, and goes on to note: ...they tested 49 people and found that about 20 percent of them could not detect rotundone at all, even at concentrations far above what’s found in white pepper. The ...


5

Capers and peppercorns are completely different. I am not saying that you cannot substitute one for the other, it is just you won't get the same final result. Since it appears you are looking for "Green Peppercorns" they are very mild compared to Black ones. If you have white pepper or any other peppercorns other than black you would be OK. You can always ...


5

It's not just saltiness, but various taste sensitivities that are impacted by pepper. Basically, piperine (the component in black pepper which causes its pungency) and capsaicin (the "hot" chemical in hot peppers) cause mild irritation and inflammation in the mouth when consumed. That inflammation leads to additional sensitivity of taste receptors. ...


5

Most basic mills with steel grinders will be OK What breaks them are Overly aggressive grinding; just grind gently and your mill will last much longer Keep them dry; do not use a pepper grinder over a steaming pot. Grind pepper into a bowl or plate, and then pour into pot Old peppercorns; as they age and dry, they get tougher to grind, and wear most mills ...


4

"To taste" just means to add as much as needed to make it taste good to you. There's no real right or wrong answer, unless you're cooking for other people. If you don't know what the correct amount of seasoning is for a dish, it's best to leave it on the bland side. Then everyone can season their own dishes "to taste" for themselves.


4

Here is a snarky but historically enlightening article on the combination from Slate magazine. 1) Salt enhances flavors that already exist in the food. Here is an article discussing the science behind the phenomenon from the ScienceFare site. 2) Pepper brightens flavor, and masks off-putting notes, such as staleness or blandness from overcooking. Black ...


4

Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help. It seems a little over the top to have to put on a mask for using pepper, but perhaps you're extra sensitive and it's just something you'll have to deal with. Do you have ...


3

It's interesting that this is your experience, since "common knowledge" is the white pepper is milder than black. White pepper is the dried ripe fruit of the pepper Piper Nigrum, and the black is the unripe, cured and dried fruit. Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in ...


3

Yes white pepper has a very distinct flavour. Many people perceive it to have a "hotter" flavour, while having less complex flavours than black. If the white pepper flavour seems to dominate a specific dish, I'd simply use less. A lot of recipes call for it simply because of the colour. Personally, I think that's ridiculous as the flavour is very different. ...


3

There's no real right or wrong answer here, it's totally subjective as I have no idea what you'd consider "too peppery". I like pepper so too peppery for me is a lot, whereas some of my family can't tolerate any heat, so too peppery is basically the merest hint. I'll try and scale it for you depending on how much heat tolerance you (or your guests) will ...


2

Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them. Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and ...


2

I vote for #1 on your list. The white pepper is simply black that has been soaked and the outer skin was removed. Recipes seem to call for white pepper in light colored sauces just to keep them white. I have read that they should taste identical. Anecdotally- the couple times I have used white I have had experiences exactly like yours. I found it bitter ...


2

Heating pepper creates bitterness, particularly if ground. Though I think it depends what you're cooking with the pepper and how pepper is added, and when. Julia Child very often adds pepper near the end of a cooking cycle and that's French training - so is adding whole (unbroken) pepper corns to braises and stews. A third point is you've got to experiment ...



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