Question: Why is black pepper recommended for most main entrees?
June 2, 2011
Black and white pepper can add heat as well as subtle taste adventures to certain dishes. However, in cooking shows, chefs always recommend adding salt and pepper to most dishes, and the amount of pepper recommended does not add much or any heat. So why is pepper recommended?
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July 5, 2011
Just a touch won't change a dish- just elevate it. It has a sharp and familiar flavor for most people and just a hint can add fragrance and flavor.
July 5, 2011
Black pepper has become a generic spice that most people are very familiar with. So much that it's expected in almost every dish. It's subtle heat allows it to be used with much versatility in almost any dish.
July 5, 2011
There are many varieties of black pepper each with it's own subtle taste differences. I never ever use pre ground black pepper. I always add it from a pepper mill or crack it on the counter with the edge of a pan when i need larger pieces.
July 5, 2011
Short answer..It tastes good!
July 5, 2011
Thank you for your responses to my question.
It is possible that my taste buds are not functioning well...I am not surprised at age 75 and my propensity towards chemically-hot food. Note: I object to using the word "spicy" to mean "hot". I know most of you will agree with me if you use spices such as cinnamon, nutmeg, allspice, cloves, anymany other spices. in cooking, which do not ad much or any heat..
I appreciate the possibility that black/white pepper adds subtle and pleasurable nuances to food as well as heat if enough is added. My taste condition does not allow me to discern the sublety of the spice.
However, by habit, I always add freshly-ground pepper to certain things I cook. I have no idea whether or not pepper adds to the flavor, but a habit is a habit and I wonder if that habit has infected hosts on cooking shows.