Nice post. I've often wondered whether I am actually burning pepper on some dishes. Also liked the Slate article's mentioning of how nicely fresh pepper goes with things such as a Caesar salad.

I may have to start some experimenting.

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Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

49636 posts

Posted on 1/31/13 at 8:50 pm to Powerman

I don't think I've ever tasted pepper that has burned.

Depends on the dish as to when I add it. I love pepper. I particularly love white pepper fine ground or coarse.

I think overuse of pepper of any kind comes from people who believe "spicy" means "hot as hell". There's a fine line between properly peppered and overkill, especially with cayenne.

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Posted by thickandthin

In The Zone

Member since Apr 2009

1205 posts

Posted on 1/31/13 at 9:09 pm to Gris Gris

I agree with Gris Gris. My Mom always seasoned her food heavily prior too cooking and I never tasted anything burned.
I've seen Alton Brown and others say that pre-seasoning causes a "burned taste", but I've never tasted it. Just go with the flow, if it tastes good do it.

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Posted by Matisyeezy

End of the bar, Drunk

Member since Feb 2012

16634 posts

Posted on 1/31/13 at 9:19 pm to thickandthin

I'm in with the last two posts about never tasting burned pepper. When I toss a steak covered in black pepper in a cast iron skillet that's been preheating at 500 degrees, I feel like if it's gonna burn it will definitely burn. But I've never had that.

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Posted by Arkla Missy

Ark-La-Miss

Member since Jan 2013

10288 posts

Posted on 2/1/13 at 9:55 am to Powerman

I love the flavor of pepper & add it to every savory dish I cook before or as I'm cooking it. It seems to enhance the favors of the other ingredients without overpowering them. Adding it afterward, only, doesn't seem to have the same effect.

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