Ingredient expert Jack Bishop explains the differences between types of peppercorns.
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OK not pleased with your video…..I specifically went out and bought all the different peppercorns dry…..Now what do you have to do to them to use them in a peppercorn sauce? Always I see chefs using wet peppercorns to add to their sauces. One mentioned that you have to soak them in a brine….What is the prep needed to be used in a sauce?
Yikes…that was almost nothing on pepper. I thought it would be more information and taste tests. Waste of time.
Jack Bishop is always spot on❤
I did switch from preground to whole black peppercorns and I kinda noticed a slight change in the taste of my simple dishes I use it in
Red peppercorns?…
Yeah but when should which one be utilized & quantity? I like adding color to my dishes but now confused if mixed shouldn’t be used during cooking but only at the table.
I love a video like this about the roughly dozen different types of mustards. Which ones to use for glazes, sauces, marinades, or should be regulated to only sandwiches.
Jack is one of my favorite experts I enjoy seeing at ATK. Always provides great information that I can use. Terrific video as always, thanks for sharing.
Well that was interesting
My parents ground peppercorns in the 1950s and on. This, in spite of the fact that we lived at the poverty level and in small towns. One sister-in-law once said she couldn't imagine a Chambless without a pepper grinder.
I tried szechuan peppercorns for the first time last weekend. While I enjoyed the mouth numbing/tongue tingle effect. It was absolutely horrible in taste. I roasted them, then grounded them and added into my kung pao chicken. All I can say is gross. threw the whole dinner away
I had put my peppercorns in the fridge and my hubby said I shouldn't do that. You opinion?
There IS such a difference in fresh cracked and ground pepper. I am only recently starting to add black pesto everything.
I have a purple from Burlap and Barrel. Mild. Not always available.
Remember that storage is essential to longevity of the spice.
Wow!! So appreciate this video! Thank u…
Could you say the same for the pink salt..should I be grind as well .. that what I been doing??
I get my black pepper preground from Penzeys and it has so much flavor. I’ve tried grinding it myself and it just doesn’t work as well for me. It’s hard to get it evenly sprinkled. Thanks for the info on the different types though.
Sichuan peppercorns also
What about long pepper?
Once I got good peppercorns (Burlap and Barrel), I stopped buying preground pepper
Now i can tell my neighbor his significant other isnt cheating on them Jacks just rummaging through their spice rack
I need more of these videos!!
Love this lesson on peppercorns
Nice! I just heard a British chef talking about, and raving about, the flavor contained in the “pink peppercorn.” That chef recreated an old 19th century Royal meal using freshly ground pink peppercorns. Now I am excited to try them after watching this informative clip.😁
I guess I'm a barbarian I like my pepper shaker just fine
Funny I just grabbed a white and black peppercorn grinder this week. Almost got the full color one but it had allspice in it 🤨
He comes to our house….eesh
What about the Sansho pepper? Is it different than anything here?
Red vs Green Sichuan Peppercorns???
I was hoping for more depth about say, the history and why black peppercorns are more common (in the US and presumably the rest of the west). Maybe some info about the plant they come from?
Love your channel ❤️
Also… Sichuan pepper is not technically 'pepper', it is actually more closely related to citrus than to the usual peppercorns.
Every video on this subject I have seen always says that black pepper is the spiciest of all, however I grew up with white pepper on the table, not black, and have always found it to be hotter than black which is why it is used to kick up the heat in a number of Szechuan dishes, such as hot and sour soup. It has a completely different taste to black pepper and, for some reason, has never commonly been used in American cooking. It is much more common in French cooking and, of course, Asian cuisine. I find black pepper, and yes, I do grind my own, to be much more complex in flavour. I recommend that everyone give it a try!
I do use a pepper grinder and whole peppercorns. But I think saw dust is a little unfair. Unless some company is lacing their pepper with some filler, then I would agree. My mother never turned a pepper grinder in her life and was a amazing cook. When at a restaurant and I use the pepper shaker, I definitely get a true pepper flavor. So I do not think it is a terrible sin.
ATK, Hello, unless things HAVE BEEN CHANGER, SEZUAN ( sp) we’re NEVER ALLOWEDI INTO USA,,,,FDA,, But the item sold here was something else, MANY COOKS & CHEFFS, had mentioned it on
Their RADOIO,or TV shows ,,,, 🇺🇸🇺🇸🇺🇸🇺🇸
I actually like the pre ground pepper and whole peppercorns it's something about the flavor of whole peppercorns that I like
But WHY is it like sprinkling saw dust on your food? Are fillers added? What is used for filler? Or is it that pre-ground pepper just has less flaout. I use McCormick's in the can for some things and it definitely adds a black pepper flavor. Not the same ascwhen I use fresh ground.
The great food/science writer Harold McGee in On Food and Cooking, says of Sichuan peppercorns "they produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electric current (touching the terminals of a nine-volt battery to the tongue).” (Having experienced that málà [麻辣 spicy-numbness] flavor sensation myself, I’d say that allusion to touching one’s tongue to a nine-volt battery is about right.)
I was hoping the hear about Aleppo pepper.
IN MY VIEW
You are absolutely right about store bought pepper that you shake out if a can and peppercorns that you grind yourself. I ONLY use peppercorns. I will never go back to that tasteless canned pepper.
I have multiple grinders but the McCormick pre-ground has it's place when I cook.
What would I use the other peppers for.
Good, but too short, intro to the subject of pepper. Would have like more info on different best uses.
Why does powdered white pepper seem spicier than black pepper?
The video could have been exhaustive but pales against the recent video on Spices by Epicurious.
Lots of similarities from Epicurious content like the mentioning the chemical composition without any further reference or how they react or the line where the presenter mentions he would visit the kitchen to see what is being used is something similar to what Epicurious’s Chef Frank Proto said in his recent video on Garlic, where according to him jarred pre chopped garlic which is trash and humorously warns audiences that he would visit their kitchen and literally throw those products away, a few days ago. https://youtu.be/-2PGGNEfNM4
Frank also mentioned how powered pepper is sawdust and tasteless and the real way is to use a pepper mill.
Too many coincidences and cross references in all your recent videos where you guy are seen shadowing Epicurious. Please bump up your game and do what you guys do best !
Trivia : Tellichery is a place in the Malabar region of north Kerala in south India and both refer to the same place and are pretty much the same. It’s also the same place Christopher Columbus failed to navigate to establish spice trade and ended up discovering America.
Please do more research !
i'm 60, and after many years almost always agree with jack, so i trust him, as we align well opinion wise. i didn't even KNOW about pink peppercorns until recently. that's cause they don't matter, lol!
Great videos. But I get irritated the ending with Julia and Bridget. They're both great presenters and I love watching the. But I find it jarring when they come on. And I don't like to put atk on autoplay on YouTube because of this.
Never knew there were choices. Thanks. Jack, could you possibly show electric peppermills that really work for the older crowd? Much appreciated in advance.
Gotta love anyone who understands and loves the flavors of freshly ground black peppercorns.