- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Is pepper overused as an ingredient pre cooking?
Posted on 1/31/13 at 5:00 pm to KosmoCramer
Posted on 1/31/13 at 5:00 pm to KosmoCramer
When I cook a steak,
pretty much that. At least that's my theory. I've skipped using pepper on it beforehand and I didn't really care for the results, and I've never really gotten a bitter taste, so I just continue to do it.
quote:
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.
pretty much that. At least that's my theory. I've skipped using pepper on it beforehand and I didn't really care for the results, and I've never really gotten a bitter taste, so I just continue to do it.
1
Posted on 1/31/13 at 5:10 pm to Matisyeezy
Fair enough. I put pepper on my steaks as well
But what about a bigger cut of meat like a roast
Does pepper really do much for the interior? Doubtful but people still slather it on anyway
But what about a bigger cut of meat like a roast
Does pepper really do much for the interior? Doubtful but people still slather it on anyway
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News