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re: Is pepper overused as an ingredient pre cooking?
Posted on 1/31/13 at 5:10 pm to Matisyeezy
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
1
Posted on 1/31/13 at 5:13 pm to Powerman
quote:
Does pepper really do much for the interior? Doubtful but people still slather it on anyway
If cooking it earlier doesn't change the taste of the pepper (I see the arguments here that say you can burn the pepper and result in an off taste, but I've never run across or experienced such a thing), wouldn't it make sense, if for no other reason than just an efficiency standpoint, just to add it on when you add the salt?
Ergo, the point about "overuse" seems a bit silly.
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