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1

Yes, it's whole peppercorns. In both Chinese and French cuisine, it's not unusual to season a brothy sauce or braising liquid using whole peppercorns. It's one way of giving the sauce a peppery flavor without having little black flecks all over the food, they way you would with ground pepper. And, like other whole spices, whole peppercorns release their ...


3

I think that most fruit peels are from citrus fruits, they have the most flavour and texture and bytes to them. There are many types of citrus, and all have somewhat different flavours and tastes. In the image above, there is a brown-ish sliver on the left side abalone, I think it is what you are looking for. If you look at this recipe, Abalone Steamed with ...


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