I almost exclusively used fresh ground black, but over the holidays someone gave me a bag of whole white peppercorns.
I’ve been using them in salads, potato dishes, and vegetable dishes.
What about you?
I almost exclusively used fresh ground black, but over the holidays someone gave me a bag of whole white peppercorns.
I’ve been using them in salads, potato dishes, and vegetable dishes.
What about you?
I use white pepper in dishes and sauces where I don’t want the pepper to show visibly.
Mashed potatoes, Alfredo and Hollandaise come to mind immediately
Likewise. Potato or cauliflower soup, and so on.
Flawed poll.
Most of my food is orange because I mostly use red pepper.
White is usually hotter. I use both. Speaking of black pepper, if you have not tried Lampung peppercorns, you should. They are milder than Telicherry and have a really nice citrus component.
I beg to differ.
White pepper is a completely different animal compared to “standard” black peppercorns.
Some dishes are enhanced with white, some just seem better with black. I find many seafood dishes and seafood-based soups are complemented better with white pepper instead of black, especially if made with a Chinese or Japanese preparation.
Agreed. I find they have very different aromas.
I like black with meats.
I used to be told never to use it before cooking because searing black pepper would make it bitter.
After years of practice I have yet to prove this.
I find black pepper more assertive and I tend to use it with stronger flavored ingredients.
It also cuts and compliments the richness of certain foods like goat cheese.
I have been researched this a bit and while, like chilies, individual cases will vary; on average white pepper is higher in piperine ( the “hot stuff” ) in peppercorns. Black pepper is 4.6+9.7% while white is 4.8-10%.
Not a fan. I like the idea of white pepper (and don’t mind it when I get it in Gruner) but white pepper to me smells or reminds me of a hospital, that antiseptic sort of smell that is just so off-putting. If there was freshly ground white pepper on a dish, I’d only eat it if I didn’t want to cause a scene.
I usually use white pepper to add heat for sauces (bbq, etc.). I got hooked on Pepper Passion’s stuff based on a similar thread on the “other” board and have had a blast going through the sampler packs that I picked up.
@Mark - heard the same thing re:bitter pepper and grilling, but I have not noticed a difference.