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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 ...


Strain it, or put the peppercorns in cheesecloth which you can easily remove. Obviously both ideas would work better if the sauce was thin then thickened after the peppercorns were removed.


The seeds of all peppers are bitter, you won't notice this when you are using a single pepper in a large dish of food, but if you make hot sauce without removing the seeds you will have a noticeable, and possibly unpleasant bitterness. Grinding the seeds will add more off flavors, so it is worth the effort to get rid of them.


One way to steep peppercorns in a sauce is to put them in a tea ball or a tied up piece of cloth which is submerged into the sauce and then removed before serving. If they are just dropped into the sauce they'll have to be strained out, which only works if the sauce is smooth.


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. ...


First, the most capsaicin (heat) is in the pith of the peppers. You'll find it to a lesser extent in the seeds. Keeping the seeds will definitely change the texture of the sauce, but if you like that texture then by all means, use them. You can also purée the sauce to make it smoother. I would start with the flesh of the pepper and then use the pith to alter ...


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 ...


When doing a stew or a Cocido (kind of soup) in Spain, it is common to use bags similar to the ones some people use to wash their clothes without mixing them. We call them cooking mesh. As you can see, it can be useful for many things, like using the ingredients separately for other food later, or easier separation. The same works for any food, but the ...


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 ...


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.


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 ...


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 ...


It sounds like (benign, tasty) lactic acid bacteria fermentation, possibly along with leuconostoc or something. But without the appropriate levels of salt, it's also possible that less friendly microorganisms are also growing. As a rule, canned food with unexpected microbial activity -- regardless of process -- should always be discarded. Even if it's not ...


Oil is used to extract pepper flavor, as piperine is relatively non-polar. Its solubility in water (a polar solvent) is only 0.04 grams per liter. It is more soluble in less polar solvents (67 grams per liter in alcohol, for example). A related post: How to infuse black layer of peppercorn into an oil? Piperine has amide and benzodioxole functional groups,...


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.


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 ...


Create a patè by mixing it with a good store bought mayo (or cream cheese), scallions and parsley. Or drop directly into a big bowl of pasta with some fresh tomatoes&basil and let the steam do it's job. I don't know, but usually that's how I eat tuna.


When people talk about "peppers" (plural), they are referring to the fruit of capsicum plants. This includes both hot and "bell" peppers. The singular "pepper" is used to talk about "peppercorns", which are in no way related to capsicums. And although white, green and black pepper are different ways of processing the same spice (containing pipirine), the ...


I leave seeds in while either cooking my peppers or fermenting them. Once I'm ready to process it into sauce, I run the peppers thru a masticating juicer. I end up with the most amount of pulp in the sauce that way. And zero seeds.


I have loved white pepper on Japanese chicken wings & Thai curry for many years. It is a wonderful spice. BUT, I started tasting it in Thai curry from a particular restaurant a few years ago & was disgusted by the manure flavor. I couldn't make out what part of the dish was tainting my beloved Thai green curry, if my tastes were changing or what. ...


I promise you I am not being snarky here: if an ingredient is overpowering the dish, use less of the ingredient.

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