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Professional Test Cook Joe Gitter has worked on over 20 cookbooks and performed hundreds of recipe tests. Joe vs. The Test kitchen is an inside look into the mistakes and wins from the recipe testing process, showing the right and wrong ways to cook amazing food. In this episode, Joe breaks down the best and worst ways to pepper crust any type of meat.
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Why you throw away that delicious expensive oil? Heyya. Money doesn't grow on trees. White people tolerate food waste better than the mild heat of black pepper.
I struggle using a pepper mill whether manual or electric, so keep a tiny (100ml) granite mortar with a full size pestle, just the right size to crack or grind a dozen pepper corns and very light to pick up.
Since you're just using the oil to take away compounds, why not use a cheaper oil? (e.g. canola) Am going to try this sometime this week
Leave it to the British to remove spice from spice.
Joe, how much did it hurt your soul to use Fahrenheit instead of Centigrade? jokes aside good vid!
Chicken wings marinated in fish sauce. Baked in the oven and then pressed into a bowl of cracked pepper and then plated, seasoned with msg and add a few wedges of lime. 👍
Jim's wings
I would have to disagree with this guy re:throwing the oil where the peppercorns simmered.
You can use that by heating up that adding freshly grated garlic, then toss to calamari or shrimps to give you the asian style garlic pepper stir fried flavor.
In fact, we dont bother at all in simmering the peppercorns in oil because we love the flavor, and that's why it is not the only flavor for the recipe. Black pepper noodles? It's not just the pepper flavor.
Welp, I know what I am making for New Years
That piperine infused oil could be used with turmeric to boost the bioavailability of curcumin
The production quality of this video is superb
Pro tip: Make sure your sieve is metal. The mesh in the plastic one I mindlessly reached for once melted and all the peppercorns fell into the hot melted plastic oil. 🤦🏼♀
I have never been able to crack peppercorns with a pan. They either don't crack or they go everywhere. It also takes forever. I either give a couple quick blitzes in a spice grinder and then sieve, a couple passes with a knife, or a mortal and pestle.
Gotta give a +1 for this. Thank you. Im always looking for more pink peppercorn recipes as I love the flavor!
This is brilliant. I love a good steake au proivre, peppercorn-crusted pork tenderloin, but some family members find it too "hot". I am going to try cooking the peppercorns in the olive oil. Also, the tip about how to get them to "stick" to the tenderloin is GREAT. Thank you!
Would love to see the rose-pepper version with lime/cilantro hollandaise
It might be my German ancestry, but in my opinion, there's almost no such thing as too much black pepper! My favorite black pepper is the "Soup Pepper" that they put on the tables in traditional Japanese ramen houses. It's very finely ground so that you get the maximum flavor from it. I put so much in my ramen that it burns my mouth with spiciness!
Question: It seems like a waste to use EVOO to cleanse the peppercorns. Can inexpensive veg oil be used instead?
What an absolute delight to watch. It's not often that someone makes me want to rush home from work just so I can cook something!
Amazing recipe! would love to try this with a piece of Ahi Tuna
Joe is fast becoming my favourite TV chef. Can't wait to see what's coming next! And who knew it would sound so much better with that English accent?!? Definitely adds a certain je ne sais quoi! 😅
What a charming man.