Products and ingredients: pepper
PepperPepper is a spice obtained from the berries of two kinds of tree. The berries (peppercorns once dried), yield three kinds of pepper, depending of harvest period and processing:
If you intend to buy:Have 2 pepper mills if possible: one with white pepper and the other with black pepper. In this way you can be sure that you add pepper and only pepper to your recipe (with commercially ground pepper, who knows?). Your pepper will always be fresh; once ground it soon loses its flavour.
If you want to use it:To add pepper to a dish to be served raw (salad, vinaigrette,...) no problem, just grind with the mill when needed.
For cooking with pepper, it's a bit different because pepper eventually gives a bitter taste during cooking, due to its tannin. Auguste Escoffier (confirmed by Hervé This) says that this happens after about 8 minutes of cooking, so you should so try to avoid cooking pepper more than this, and add it "at the right time...".
|Fish in a salt crust||Marchand de vin sauce||"Oeufs rabattus" with leeks||Eggs Comtoise||Gratin of Endives with Mont d'Or|
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