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Started By
Message
Is pepper overused as an ingredient pre cooking?
Posted on 1/31/13 at 3:05 pm
Posted on 1/31/13 at 3:05 pm
It makes sense to salt things as salt penetrates meat but pepper really doesn't
Why is it almost always a given to season everything under the sun with salt and pepper before you cook it? Wouldn't pepper be more suitable to be added after?
Why is it almost always a given to season everything under the sun with salt and pepper before you cook it? Wouldn't pepper be more suitable to be added after?
10
Posted on 1/31/13 at 3:07 pm to Powerman
Read somewhere that most people put pepper on and then cook it too hot and burn it.
I had never thought of that.
Buring my pepper is not the only mistake I make.
wish I could learn to spell teh
I had never thought of that.
Buring my pepper is not the only mistake I make.
wish I could learn to spell teh
Posted on 1/31/13 at 3:11 pm to Powerman
Salt and Pepper are nothing alike.
Salt is a mineral with a very high melting point.
Pepper is a dried berry.
Pepper is just a popular flavor in our culture.
That being said. Depends on the cooking method. It can flavor the meat in a similiar way a rub does and is often used in them. But if your using a high heat application it will definitely burn.
Salt is a mineral with a very high melting point.
Pepper is a dried berry.
Pepper is just a popular flavor in our culture.
That being said. Depends on the cooking method. It can flavor the meat in a similiar way a rub does and is often used in them. But if your using a high heat application it will definitely burn.
Posted on 1/31/13 at 3:16 pm to Powerman
You talking meats? If so I can taste the pepper I use in rubs and whatnot and I like it. So I don't think its over used. If you're talking dishes, pots of stuff I usually don't start adding pepper till the cooking is we under way. Again don't think it's being over used. I like the shite out of black pepper though
Posted on 1/31/13 at 3:30 pm to Powerman
The human sense of taste has evolved to enjoy salt, because salt is important for your body to keep functioning. But that's not the only cool thing it does, it also seems to suppress our perception of bitter tastes, which lets other tastes like sweet or sour stand out more. Salt not only tastes pretty good on its own, it also makes other things taste better.
Black pepper adds some flavor and a little bit of spiciness, but usually doesn't overpower dishes unless you add too much.
Many other spices tend to be strong and distinct in flavor, and as such can "take over" a dish, instead of just enhancing it.
Pepper is far less accepted as universal like salt is. See this article from Slate about proposed alternatives. A large part of the reason pepper is so ubiquitous is that it's hard to displace what's considered a staple.
Black pepper adds some flavor and a little bit of spiciness, but usually doesn't overpower dishes unless you add too much.
Many other spices tend to be strong and distinct in flavor, and as such can "take over" a dish, instead of just enhancing it.
Pepper is far less accepted as universal like salt is. See this article from Slate about proposed alternatives. A large part of the reason pepper is so ubiquitous is that it's hard to displace what's considered a staple.
Posted on 1/31/13 at 3:57 pm to Powerman
I dunno, I just do it.
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 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.
Posted on 1/31/13 at 4:04 pm to Powerman
I don't usually season steaks with pepper until they are almost done. But I suppose i could wait until it's on my plate.
I think melding flavors with sauces and dishes is important and understated. I put usually a little more pepper than recipes call for, I think it really enhances the overall deepness of the sauce/dish.
I think melding flavors with sauces and dishes is important and understated. I put usually a little more pepper than recipes call for, I think it really enhances the overall deepness of the sauce/dish.
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.
Posted on 1/31/13 at 4:20 pm to Powerman
I always add salt and pepper before I cook. If anything, I tend to go much lighter on salt. I think pepper's essential.
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.
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.
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
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.
Posted on 1/31/13 at 5:15 pm to Y.A. Tittle
quote:
Ergo, the point about "overuse" seems a bit silly.
Not really
I'm suggesting that perhaps it doesn't add any value to most dishes and people just throw it in there "just because"
See Darla's post above
Posted on 1/31/13 at 5:17 pm to DanglingFury
quote:
I always add salt and pepper before I cook. If anything, I tend to go much lighter on salt. I think pepper's essential.
Me too. I love the taste of pepper.
Posted on 1/31/13 at 5:19 pm to AlmaDawg
I love the taste of pepper
I'm suggesting that it doesn't really get imparted into some dishes when it's used as a rub or something
For a pot roast for instance...wouldn't it be better to pepper your food after since the pepper isn't really going to permeate a deep cut of meat like that?
I understand wanting to crust a pork loin or a steak or something like that. But when you're looking at meats where you might not be getting that exterior goodness with each bight maybe more pepper is needed after it cooks
I'm suggesting that it doesn't really get imparted into some dishes when it's used as a rub or something
For a pot roast for instance...wouldn't it be better to pepper your food after since the pepper isn't really going to permeate a deep cut of meat like that?
I understand wanting to crust a pork loin or a steak or something like that. But when you're looking at meats where you might not be getting that exterior goodness with each bight maybe more pepper is needed after it cooks
Posted on 1/31/13 at 5:36 pm to Powerman
quote:
For a pot roast for instance...wouldn't it be better to pepper your food after since the pepper isn't really going to permeate a deep cut of meat like that?
But I do pepper the inside of my pot roast. I use a knife to make slits all over it. I alternate a clove of garlic with a Serrano or jalapeno (kept in the freezer, jalapenos are cut in fourths lengthwise) in the holes. I use a demitasse spoon to put some Tony's in each.
Posted on 1/31/13 at 7:14 pm to Darla Hood
I think black pepper might be underused.
Posted on 1/31/13 at 7:25 pm to heatom2
I think fresh cracked pepper is underused post cooking.
I mostly only use it on salads. I'll try to up my post-cooking pepper use
I mostly only use it on salads. I'll try to up my post-cooking pepper use
Posted on 1/31/13 at 8:11 pm to Powerman
quote:
Not really
I'm suggesting that perhaps it doesn't add any value to most dishes and people just throw it in there "just because" See Darla's post above
Except your op assumed you were using it anyway.
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