"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Reply
 
Thread Tools Display Modes
 
Old 09-18-2008, 04:22 PM   #11
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I do very little frying, but will say that there's a definite difference if I use freshly-ground black pepper or freshly-ground white pepper in flour used for dredging poultry cutlets or seafood for pan frying.

Since I rarely batter-dip &/or deep-fry anything, I can't respond to differences there.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Old 09-18-2008, 07:21 PM   #12
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
I could always tell the difference.....and we've already had the discussion about what I think white pepper smells like
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 09-19-2008, 05:05 PM   #13
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
To each his/her own - especially when it comes to cooking.
__________________
BreezyCooking is offline   Reply With Quote
Old 09-19-2008, 06:27 PM   #14
Senior Cook
 
Max Sutton's Avatar
 
Join Date: Sep 2008
Posts: 195
Smile Black pepper

I only use freshly-ground black pepper in my cooking.

I've not come across any recipes that ask for white pepper so far.

__________________
"When the kitchen smells spicy and wonderful, it can only mean one thing... it's not my kitchen."--- Maxine
Max Sutton is offline   Reply With Quote
Old 09-19-2008, 07:06 PM   #15
Senior Cook
 
Essiebunny's Avatar
 
Join Date: Oct 2006
Posts: 473
I use freshly ground black pepper all the time. I don't have a sophisticated enough palate to really distinguish the differences in flavor, I just like black pepper. The black specks don't bother me at all in white sauces, etc.
__________________
Essiebunny is offline   Reply With Quote
Old 09-19-2008, 08:09 PM   #16
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
needed black pepper, so ordered white pepper as well. so will conduct my own taste test. the white is expensive at my market
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 09-19-2008, 09:57 PM   #17
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
at school, black pepper didn't exist. i don't see why, i love black pepper myself.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 09-20-2008, 07:06 PM   #18
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 838
Very different flavors. Cracked black peppercorns have, as noted previously, a more floral aroma and taste. White peppercorns, usually used finely ground, have a more subtle aroma and a drier kind of heat. Use white in Asian dishes. Black pepper would not work in, say, hot and sour soup.
__________________
gadzooks is offline   Reply With Quote
Old 09-25-2008, 02:29 PM   #19
Assistant Cook
 
SamanthaBC's Avatar
 
Join Date: Sep 2008
Location: Denton,TX
Posts: 8
I find that there is definately a difference between white and black pepper. Make the same dish twice and use each pepper in a differnet dish, then you can tell.
__________________
SamanthaBC is offline   Reply With Quote
Old 09-25-2008, 03:22 PM   #20
Head Chef
 
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,189
Hi Tom,
In small quantities, I don't know if I could tell the difference when the food product is fried. On the other hand, In large quantities such as used in making blackened fish, I can definately tell the difference in taste. I was making blackened catfish a while back and ran out of white pepper. So I tried to sub 1/2 part each of black and red pepper for 1/3 part each of black, white and red pepper. I could really tell the difference in the taste of the catfish.
__________________

__________________
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.