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-   -   White vs Black pepper (https://www.discusscooking.com/forums/f128/white-vs-black-pepper-50259.html)

TomW 09-17-2008 03:35 PM

White vs Black pepper
 
White versus Black pepper.

In a blindfolded taste test, can anyone tell a taste difference between the two? From another thread:

Quote:

Originally Posted by Ellsworth
This is the gospel truth folks...

1) Black Pepper

2) White Pepper

... [bunch of other spices] ...

My impression is that white pepper is used for aesthetic reasons (no black specks in the dish).

What do you think?
Tom

thymeless 09-17-2008 04:27 PM

There is a flavor difference between them if you're comparing fresh cracked. It's there, but I suspect many people wouldn't be able to tell. if the pepper is old or pre-ground, the difference dissipates fairly quickly.

White pepper tends to taste hotter and flatter. Less complex overtones and so forth.

Usage is as you note more about visual aesthetics.

Andy M. 09-17-2008 05:57 PM

I agree. White pepper is black pepper with the outer hull removed. Black pepper has a more complex, even floral scent missing from white pepper.

I rarely use white pepper. Black specks usually don't bother me.

mcnerd 09-17-2008 06:17 PM

They do have a slightly difference flavor, most will not notice, but the difference is in the usage....the white being used in light-colored dishes where the black pepper would stand out. Aesthetics only IMO.

luvs 09-17-2008 06:53 PM

there's a taste difference, if you ask me.
also textural.

Andy M. 09-17-2008 07:26 PM

Quote:

Originally Posted by mcnerd (Post 686522)
...the white being used in light-colored dishes where the black pepper would stand out. Aesthetics only IMO.



I don't think it's entirely aesthetics. White pepper is called for in some Asian dishes where black pepper would not be noticeable.

TomW 09-18-2008 02:32 PM

Will the complexity survive oil @350 degF?
 
Quote:

Originally Posted by thymeless
... White pepper tends to taste hotter and flatter. Less complex overtones and so forth. ...

Quote:

Originally Posted by Andy M
... Black pepper has a more complex, even floral scent missing from white pepper ...

... I don't think it's entirely aesthetics. White pepper is called for in some Asian dishes ...

The post I originally quoted from deals with a breading recipe for frying chicken in hot oil.

Do you think the differences between black and white pepper will survive the cooking process?

Tom

Andy M. 09-18-2008 02:47 PM

If detectable. it would probably have to be by a more refined palate than mine.

BreezyCooking 09-18-2008 02:48 PM

I use them both freshly ground, & there's definitely a difference in both aroma & taste.

TomW 09-18-2008 02:51 PM

Trial by oil
 
Quote:

Originally Posted by BreezyCooking (Post 687075)
I use them both freshly ground, & there's definitely a difference in both aroma & taste.

Even in fried food?

Tom

BreezyCooking 09-18-2008 03:22 PM

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.

VeraBlue 09-18-2008 06:21 PM

I could always tell the difference.....and we've already had the discussion about what I think white pepper smells like:sick:

BreezyCooking 09-19-2008 04:05 PM

To each his/her own - especially when it comes to cooking.

Max Sutton 09-19-2008 05:27 PM

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.

:chef:

Essiebunny 09-19-2008 06:06 PM

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.

babetoo 09-19-2008 07:09 PM

needed black pepper, so ordered white pepper as well. so will conduct my own taste test. the white is expensive at my market

luvs 09-19-2008 08:57 PM

at school, black pepper didn't exist. i don't see why, i love black pepper myself.

gadzooks 09-20-2008 06:06 PM

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.

SamanthaBC 09-25-2008 01:29 PM

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.

JohnL 09-25-2008 02:22 PM

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.


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