Hot answers tagged

33

Here is a photo of a peppercorn. You can see why a ground one might contain both black and grey bits.


26

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 ...


22

What you're describing isn't all that different from how they make various products like Liquid Smoke (make smoke along with steam, then condense that steam). You will need to make sure that some actual condensation occurs (for example, by having a lid for the smokey vapor to condense onto). However, it may be simpler to add a liquid smoke-type product ...


17

According to my research, the effect of capsaicin that causes the burning sensation is indirectly responsible for the pleasurable release of endorphins, which are the brain's way of counter-acting the pain sensation. If you don't feel any burn, then you probably haven't consumed enough capsaicin to trigger the endorphin rush. This source from Northwestern ...


13

There are really only two main varieties of black pepper, Tellicherry and Malabar. They are processed the same, and in general (though you might tell a difference in a side by side comparison) have the same flavor profile. What could easily change the flavor and/or "spiciness" is freshness of the spice, and the grind (both how coarse/fine, and how recently ...


9

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 ...


8

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 ...


8

Yes, though to be clear, you unseal, empty the jars into a pot, heat & add sugar, (while re-cleaning/sterilizing the jars) then fill the hot jars and process. You don't just add sugar to the jars. To suit the food safety fanatics, use new lids. I, personally, figure that if I use old lids and they seal, it's fine, because it sealed, and I know that ...


7

I've definitely done this with ketchup before, with a couple key tweaks: Spreading the sauce onto a rimmed baking sheet. This is to maximize surface area for smoking. I used a Traeger pellet-smoker, so I'm not sure how a Weber might work. I'm not sure how effective this'll be in your case, but the general principle is sound (and delicious). Example recipe ...


7

Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, ...


7

It is typically black pepper. The two common black varieties are Tellicherry and Malabar. The peppercorn is the fruit of a flowering vine that is harvested when it is red, and ripe. Each fruit contains one seed, which is dried and then packaged whole or ground.


7

Ground pepper begins to lose it's flavors very quickly. You can try this yourself by grinding your own, then tasting over the course of a couple of days. I find it is always best right after I grind it. Sealing a container of ground pepper might help, but who knows how long between grinding and sealing? Then, once you remove the seal, flavor is degrading ...


6

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 ...


6

Yes. This happens to me. Some scientists are investigating the possibility of using the peppercorns as a means of reducing people's salt intake. Potential of Szechuan pepper as a saltiness enhancer, Tram Hong Le Bao, Siree Chaiseri and Yaowapa Lorjaroenphon, International Journal of Food Properties 21(1), pp533-545.


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

Better or worse is a judgement call. Smoking the peppers then making the sauce v. smoking the sauce will produce different results, but both will impart smokiness. So, you can, in fact, impart smoke flavor in a liquid by using a smoker. For example, I've smoked water, then used it to cook eggs.


5

This will definitely work, but I would recommend stirring it every once in a while as it will mostly be affecting only the surface. A shallow vessel with a larger surface area will also impart more smokiness faster.


5

It depends upon how much you expect the broth to be reduced while making the dish, and how salty the other ingredients in the dish are. Risotto is a good example of a dish that should be made with a broth less salty than would be ideal for just drinking. The broth will be reduced significantly while making the risotto (so the salt will become more ...


5

Honestly this isn't something I've thought about before, as when ever I've used pink peppercorns they've been mixed with black, green and white ones. Which I assume help's dry out the softer and wetter pink corns stopping the grinder from clogging. Moving forward my first and main suggestion would be to treat it like any other spice, and use a pestle and ...


4

First, where you can, use a recipe. This doesn't have to be from a book. If you like a particular dish that you often ate as a child, ask the person who made that dish how much salt, how much peppers, and so on, they used when making the usual amount. (But if you're only making 1/4 as much, make sure you reduce everything in the same factor.) Second, again ...


3

12 whole cubebs, when I measured them, were a bit under a half teaspoon. When ground (a bit on the coarse side, admittedly), they were... also bit under a half teaspoon. Cubebs are pretty light, and the fresh-ground spice, rather fluffy, but it gives you a starting point to measure from. For less-fluffy spices like black pepper, I wold suggest a very ...


3

I don't think you'll find any two answers that agree from anyone that's used cubeb. All the more difficult as few people who heard of it and even fewer who've used it. The reason being that taste is subjective. I love the flavour Szechuan peppercorns give food. It's often been described as being both hot and numbing. I can feel its numbing effect but it's ...


3

Technically, green peppercorns are from the same plant as black or white peppercorns. Green peppercorns are unripe black peppercorns, and white peppercorns are black peppercorns with the outer coat removed. Green peppercorns are true peppercorns of the Piper nigrium flowering vine plant.... Green peppercorns are really unripe black peppercorns. These ...


3

A little lemon juice plus a bit of sugar might help. That is a fairly well known folk-remedy. If you can squeeze in something starchy (some rice maybe, or noodles?) that might help too.


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 have:...


3

Just to be clear, you're talking about black peppercorns (Piper nigrum) not chili peppers, correct? If so, are you also allergic to pink "pepper" (Schinus molle or Schinus terebinthifolius)? If not, those would probably be your closest substitutes. Depending again on what exactly you're allergic to, piperine (the primary "hot" alkaloid in black pepper) may ...


3

Ground allspice berries and rosemary can add that piquant taste that you may otherwise be missing from the pepper.


3

USDA nutrition facts say it's 2.9 grams per teaspoon, which gives 588kg/m^3.


3

My personal experience is that, if you cook the rocoto peppers together with other ingredients in a pan, like in this recipe, or better simmer them in a tomato, cider, or vinegar-based sauce, most of the hotness is retained. Capsaicin vaporizes well above simmering temperatures, so it's mainly high-heat frying or roasting that will drive you out of your ...


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