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re: Is pepper overused as an ingredient pre cooking?
Posted on 1/31/13 at 4:05 pm to Darla Hood
Posted on 1/31/13 at 4:05 pm to Darla Hood
quote:
I dunno, I just do it.
Me too
I just wonder if it's mostly a waste of time
quote:
I have a friend who insists that you should never pepper a steak before cooking. I always have, and I've enjoyed some pretty tasty steaks. I've never noticed a bitter burned pepper taste.
I don't think it necessarily harms anything. I think the idea is that it doesn't really provide as much taste adding it before hand. The flavor doesn't really penetrate the meat like salt.
1
Posted on 1/31/13 at 4:29 pm to Powerman
I think is more about getting the pepper crusted on when browning that's the attraction.
I wonder if the sugars, proteins and the pepper come together to add flavor that wouldn't be there without the fresh cracked pepper.
I wonder if the sugars, proteins and the pepper come together to add flavor that wouldn't be there without the fresh cracked pepper.
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