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33

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


30

Well, I've never had whole black peppercorns dissolve. In very long cooking, and depending on the variety and age of the peppercorn, they can soften somewhat. But when adding whole peppercorns to a dish, I either plan to remove them after cooking or be prepared to bite into a serious bit of pepper every now and then. To avoid this problem, I generally at ...


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 ...


19

Peppcorns don't dissolve. They soften, and they give up a lot of their flavour, but they don't dissolve. Neither does ground pepper but that's pieces too small to spot. I'm not sure why you're not finding the peppercorns but after I cook stock overnight they're whole and swollen. I've tasted them: the peppery taste is present but mild, and they're soft. ...


16

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 ...


10

Better grinding and sieving If you think about it - spice powders are essentially flour. Pop it in a good blender. Blend, let it settle and sieve to required consistency. Repeat with oversized particles. In an industrial setting this would likely mean a large mill and vibrating sieves, but you can, very carefully get the same results on a smaller scale. I ...


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 ...


8

The entire world is confused by what type of 'pepper' anything generally called a chilli actually is. Farmers may know exactly what cultivar they are growing; supermarket or food production/processing buyers may only care about what family it belongs to. By the time it reaches the supermarket shelf, it's anyone's guess. Cayenne is already a family of ...


7

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.


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

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 ...


6

Some people are sensitive to white pepper, which might smell as horse urine or swine manure to them. This is because the fermentation process produces of white pepper produces some of the same chemical compounds. The older the pepper gets the more concentrated the odor will be. There is no way around this if you are one of those who does smell this as it is ...


6

Normally no. Paprika and the like are dried and powdered. You will likely get some red coloration if you puree your fresh red peppers before adding to your stew. Absent that step, the red remains mostly in the pepper chunks.


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

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

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

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 ...


4

Black pepper is an aromatic spice, so the taste properties are based on volatile compounds that are released from the pepper and into your airways (you actually taste through your nose, not your tongue). That being said, the most relevant factors for you to know if the taste will last or not are: The exposure to oxygen (that's why freshly ground pepper is ...


4

An industrial grinding mill at a, uh, ground pepper factory (Caution! Extreme sneezing danger!) is not fundamentally different in design from your plastic store-bought mill. It consists of two hard surfaces which are very close together, and the pepper will be crushed and ground between them. As Journeyman Geek mentioned, sieving will often be part of this ...


4

For the most pronounced pepper flavor, you would want to grind and add at service. As you cook black pepper bitter notes come out. Some people like that black pepper bitterness, but last minute addition is what will get you the flavor and aroma of black pepper.


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