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05-04-2008, 05:58 PM
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#1
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Assistant Cook
Join Date: Apr 2008
Location: western ma
Posts: 35
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Black Pepper?
I'm curious about the rules for black pepper. Specifically where to use and where not to use. I like pepper and use it a lot but sometimes if a dish calls for other spices such as paprika I don't know if it is a good idea to add black pepper or not. Anybody have stories of too much or inappropriate pepper usage?
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05-04-2008, 06:02 PM
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#2
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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I do not think there are any real rules of thumb for pepper aside from the fact that pepper burns at high heat so you need to be careful of that.
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05-04-2008, 06:04 PM
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#3
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Chef Extraordinaire
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
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I put pepper on or in almost everything I make.
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05-04-2008, 06:18 PM
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#4
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Quote:
Originally Posted by PeterAtwood
I'm curious about the rules for black pepper....... 
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I didn't get that memo.
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Give us this day our daily bacon.
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05-04-2008, 06:40 PM
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#5
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,442
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I wouldn't hesitate to use black pepper and paprika in the same dish. Pepper has a distinct flavor not matched by real peppers (capsicum). Many dishes use several different peppers in the same dish to geta blend of different flavors.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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05-04-2008, 06:58 PM
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#6
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Head Chef
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
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The only time I don't add Black Pepper is when I add White Pepper.
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Support bacteria. It's the only culture some people have.
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05-04-2008, 07:01 PM
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#7
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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Here is a rule for you. When possible, always use fresh ground black pepper instead of pre-ground. Pre-ground looses its flavor very quickly as the oils that give pepper its flavor disappear shortly after the peppercorns are ground.
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05-04-2008, 08:29 PM
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#8
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Assistant Cook
Join Date: Apr 2008
Location: western ma
Posts: 35
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Thanks for the replies, I'll continue experimenting.
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05-04-2008, 08:44 PM
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#9
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Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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I use fresh black pepper in/on everything. In fact, your 'proper' bechamel would call for white pepper. I don't like the flavor of white pepper and actually like to see the black pepper flakes in what I'm eating. Kind of like seeing the vanilla seeds in your ice cream.
The only time I use the pre ground pepper is when I'm BBQing. It takes forever to make a rub with fresh ground pepper using a hand operated peppermill.
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05-04-2008, 08:46 PM
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#10
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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Jeekinz, get yourself a coffee grinder to use for pepper (and other spices). That is how I grind my pepper for rubs and it works great.
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