Questions tagged [pepper]

Questions about black/green/white pepper, whether ground or as whole peppercorns.

6 questions with no upvoted or accepted answers
Filter by
Sorted by
Tagged with
2
votes
0answers
55 views

Cooking brined green peppercorns to be soft

In my green pepper sauce I use brined green peppercorns. The supermarket has changed brands and the new one has seemingly fresh picked/uncooked corns in a brine. I start my sauce by simmering dark ...
2
votes
0answers
94 views

Why does the heat of peppers seem to manifest differently?

I am not sure if this is the right place to ask this, but I have noticed that the heat in peppers seems to "manifest differently" depending on the kind of pepper. Some linger longer, and some are ...
2
votes
0answers
344 views

Is there something about black pepper that changes while frying?

I made yellow rice after a long while, I didn't remember the recipe exactly but it was simple enough so I just winged it. Here's what I did: 4 tablespoons of olive oil 200g of frozen vegetable mix (...
1
vote
0answers
66 views

How do I preserve picking pepper to last a year

What is ratio of vinegar and salt for picking pepper to last a year
0
votes
0answers
116 views

Why is this cayenne pepper very hot?

As far as I'm aware cayenne pepper is meant to be medium hot(which is what I wanted) and not very hot. In order to ensure I am getting the genuine cayenne pepper I was trying a speciaist store (...
-2
votes
1answer
263 views

Why does the recipe for ketchup call for bell peppers?

The recipe in the Joy of Cooking for tomato ketchup calls for an initial mixture of tomatoes pulp with "bell red peppers". Recipe is here At least in my area bell red peppers have very little taste ...