How does cooking with whole peppercorns compare to ground?Why whole peppercorns?How much dried whole black pepper would fit into 1 cubic meter?How can I buy black pepper with mainly black bits?What’s the difference between cracked and coarse rounded black peppercorns?
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How does cooking with whole peppercorns compare to ground?
Why whole peppercorns?How much dried whole black pepper would fit into 1 cubic meter?How can I buy black pepper with mainly black bits?What’s the difference between cracked and coarse rounded black peppercorns?
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If you buy ground peppercorns you should always go for fresh ground because they taste completely different imo.
In bangladeshi cooking I notice that they use whole black peppercorns in their curry and discard it at the end. However would using it like this be equivalent to cooking with non fresh peppercorns as above?
My thinking is that if the taste between fresh ground and non fresh ground is so different, then cooking a whole peppercorn is like non fresh because the surface has been exposed to air for a long time.
Is my thinking correct or should cooking whole be considered cooking fresh, if so in what way?
pepper
edited 20 mins ago
Cascabel♦
52.9k16148270
asked 57 mins ago
James WilsonJames Wilson
1,20962954
add a comment |
If you buy ground peppercorns you should always go for fresh ground because they taste completely different imo.
In bangladeshi cooking I notice that they use whole black peppercorns in their curry and discard it at the end. However would using it like this be equivalent to cooking with non fresh peppercorns as above?
My thinking is that if the taste between fresh ground and non fresh ground is so different, then cooking a whole peppercorn is like non fresh because the surface has been exposed to air for a long time.
Is my thinking correct or should cooking whole be considered cooking fresh, if so in what way?
pepper
edited 20 mins ago
Cascabel♦
52.9k16148270
asked 57 mins ago
James WilsonJames Wilson
1,20962954
I use whole black peppercorns in my Cabbage, vinegar, ground caraway dish. After 10 minutes on the boil, the peppercorns are tender enough to provide a very nice burst of flavor.
– Wayfaring Stranger
48 mins ago
add a comment |
If you buy ground peppercorns you should always go for fresh ground because they taste completely different imo.
In bangladeshi cooking I notice that they use whole black peppercorns in their curry and discard it at the end. However would using it like this be equivalent to cooking with non fresh peppercorns as above?
My thinking is that if the taste between fresh ground and non fresh ground is so different, then cooking a whole peppercorn is like non fresh because the surface has been exposed to air for a long time.
Is my thinking correct or should cooking whole be considered cooking fresh, if so in what way?
pepper
edited 20 mins ago
Cascabel♦
52.9k16148270
asked 57 mins ago
James WilsonJames Wilson
1,20962954
If you buy ground peppercorns you should always go for fresh ground because they taste completely different imo.
In bangladeshi cooking I notice that they use whole black peppercorns in their curry and discard it at the end. However would using it like this be equivalent to cooking with non fresh peppercorns as above?
My thinking is that if the taste between fresh ground and non fresh ground is so different, then cooking a whole peppercorn is like non fresh because the surface has been exposed to air for a long time.
Is my thinking correct or should cooking whole be considered cooking fresh, if so in what way?
pepper
pepper
edited 20 mins ago
Cascabel♦
52.9k16148270
asked 57 mins ago
James WilsonJames Wilson
1,20962954
edited 20 mins ago
Cascabel♦
52.9k16148270
asked 57 mins ago
James WilsonJames Wilson
1,20962954
edited 20 mins ago
Cascabel♦
52.9k16148270
edited 20 mins ago
Cascabel♦
52.9k16148270
edited 20 mins ago
Cascabel♦
52.9k16148270
52.9k16148270
asked 57 mins ago
James WilsonJames Wilson
1,20962954
asked 57 mins ago
James WilsonJames Wilson
1,20962954
asked 57 mins ago
James WilsonJames Wilson
1,20962954
1,20962954
I use whole black peppercorns in my Cabbage, vinegar, ground caraway dish. After 10 minutes on the boil, the peppercorns are tender enough to provide a very nice burst of flavor.
– Wayfaring Stranger
48 mins ago
add a comment |
I use whole black peppercorns in my Cabbage, vinegar, ground caraway dish. After 10 minutes on the boil, the peppercorns are tender enough to provide a very nice burst of flavor.
– Wayfaring Stranger
48 mins ago
I use whole black peppercorns in my Cabbage, vinegar, ground caraway dish. After 10 minutes on the boil, the peppercorns are tender enough to provide a very nice burst of flavor.
– Wayfaring Stranger
48 mins ago
I use whole black peppercorns in my Cabbage, vinegar, ground caraway dish. After 10 minutes on the boil, the peppercorns are tender enough to provide a very nice burst of flavor.
– Wayfaring Stranger
48 mins ago
add a comment |
1 Answer
1
active
oldest
votes
For freshness, it is always best to purchase whole spices and use whole, crack, or grind them as needed. With respect to peppercorns (or, really any whole spices) the effect will be different when they are used whole, just cracked, or ground. The flavor will also be impacted by toasting the spices before use, and when they are added during the cooking process. The taste difference between all of these options can be significant. The bottom line is that you should have some idea of the effect you are trying to create with the spice, and how the treatment of that spice achieves the result you are looking for.
answered 49 mins ago
moscafjmoscafj
28.7k14282
Notably there's no equivalence between whole peppercorns and stale ground pepper (which the question posits).
– Cascabel♦
19 mins ago
add a comment |
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1 Answer
1
active
oldest
votes
1 Answer
1
active
oldest
votes
active
oldest
votes
active
oldest
votes
For freshness, it is always best to purchase whole spices and use whole, crack, or grind them as needed. With respect to peppercorns (or, really any whole spices) the effect will be different when they are used whole, just cracked, or ground. The flavor will also be impacted by toasting the spices before use, and when they are added during the cooking process. The taste difference between all of these options can be significant. The bottom line is that you should have some idea of the effect you are trying to create with the spice, and how the treatment of that spice achieves the result you are looking for.
answered 49 mins ago
moscafjmoscafj
28.7k14282
Notably there's no equivalence between whole peppercorns and stale ground pepper (which the question posits).
– Cascabel♦
19 mins ago
add a comment |
For freshness, it is always best to purchase whole spices and use whole, crack, or grind them as needed. With respect to peppercorns (or, really any whole spices) the effect will be different when they are used whole, just cracked, or ground. The flavor will also be impacted by toasting the spices before use, and when they are added during the cooking process. The taste difference between all of these options can be significant. The bottom line is that you should have some idea of the effect you are trying to create with the spice, and how the treatment of that spice achieves the result you are looking for.
answered 49 mins ago
moscafjmoscafj
28.7k14282
Notably there's no equivalence between whole peppercorns and stale ground pepper (which the question posits).
– Cascabel♦
19 mins ago
add a comment |
For freshness, it is always best to purchase whole spices and use whole, crack, or grind them as needed. With respect to peppercorns (or, really any whole spices) the effect will be different when they are used whole, just cracked, or ground. The flavor will also be impacted by toasting the spices before use, and when they are added during the cooking process. The taste difference between all of these options can be significant. The bottom line is that you should have some idea of the effect you are trying to create with the spice, and how the treatment of that spice achieves the result you are looking for.
answered 49 mins ago
moscafjmoscafj
28.7k14282
For freshness, it is always best to purchase whole spices and use whole, crack, or grind them as needed. With respect to peppercorns (or, really any whole spices) the effect will be different when they are used whole, just cracked, or ground. The flavor will also be impacted by toasting the spices before use, and when they are added during the cooking process. The taste difference between all of these options can be significant. The bottom line is that you should have some idea of the effect you are trying to create with the spice, and how the treatment of that spice achieves the result you are looking for.
answered 49 mins ago
moscafjmoscafj
28.7k14282
answered 49 mins ago
moscafjmoscafj
28.7k14282
answered 49 mins ago
moscafjmoscafj
28.7k14282
answered 49 mins ago
moscafjmoscafj
28.7k14282
28.7k14282
Notably there's no equivalence between whole peppercorns and stale ground pepper (which the question posits).
– Cascabel♦
19 mins ago
add a comment |
Notably there's no equivalence between whole peppercorns and stale ground pepper (which the question posits).
– Cascabel♦
19 mins ago
Notably there's no equivalence between whole peppercorns and stale ground pepper (which the question posits).
– Cascabel♦
19 mins ago
Notably there's no equivalence between whole peppercorns and stale ground pepper (which the question posits).
– Cascabel♦
19 mins ago
add a comment |
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I use whole black peppercorns in my Cabbage, vinegar, ground caraway dish. After 10 minutes on the boil, the peppercorns are tender enough to provide a very nice burst of flavor.
– Wayfaring Stranger
48 mins ago