Opinions on white pepper?

Quoted message said:

(Franfogel)

I bought some white pepper, but am a bit fuzzy on whether
it is really the same as black pepper in terms of taste. I
gather it is supposed to be used for cream sauces and
soups, etc. so that there won't be distracting little black
specks in the presentation. Does anyone have any info on
the best way to use it, and whether the amount in the dish
should be the same as with black pepper?

Essentially white pepper is black pepper that is not fully
ripened... they taste very different. They are totally
interchangeable. Some ethnic foods generally use one over
the other, ie. Chinese food almost exclusively includes
white pepper. You'll have to experimant with both to
determine which you prefer with what... I often include some
of both in a dish. Btw, that nonsense about white pepper
with eggs rule is utter nonsense... use whichever you
like... I prefer black pepper with eggs.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

"Franfogel" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I bought some white pepper, but am a bit fuzzy on whether
it is really the

same

Quoted message said:

as black pepper in terms of taste. I gather it is supposed
to be used for cream sauces and soups, etc. so that there
won't be distracting little

black

Quoted message said:

specks in the presentation. Does anyone have any info on
the best way to

use

Quoted message said:

it, and whether the amount in the dish should be the same
as with black

pepper?

Quoted message said:

Thank you.

Fran

White pepper is the same thing as black pepper - the berries
are allowed to ripen a bit more then the black husk is
removed. The main reason to use it is as you say - to avoid
black specks. I find the flavor slightly subtler, but
generally you would use the same amount.

--
Peter Aitken

Remove the [censored] from my email address before using.

Quoted message said:

(Franfogel)

:>
:>I bought some white pepper, but am a bit fuzzy on whether
:>it is really the same as black pepper in terms of taste. I
:>gather it is supposed to be used for cream sauces and
:>soups, etc. so that there won't be distracting little
:>black specks in the presentation. Does anyone have any
:>info on the best way to use it, and whether the amount in
:>the dish should be the same as with black pepper?

: Essentially white pepper is black pepper that is not fully
: ripened... they taste very different. They are totally
: interchangeable. Some ethnic foods generally use one over
: the other, ie. Chinese food almost exclusively includes
: white pepper. You'll have to experimant with both to
: determine which you prefer with what... I often include
: some of both in a dish. Btw, that nonsense about white
: pepper with eggs rule is utter nonsense... use whichever
: you like... I prefer black pepper with eggs.

: ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
: UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
: would be devoid of all meaning were it without
: tribulation."

BZZZT - WRONG! Once again, Sheldon shows how little he
knows...

Penzey's White Peppercorns: White peppercorns start out the
same as black peppercorns, but then are allowed to ripen
more fully on the vine. The black outer shell is then
removed in one of two ways: the Muntok peppercorns are
soaked in water until the black shell loosens, while the
Sarawak peppercorns are held under a constantly flowing
stream of Artesian spring water, yielding a whiter color.

Franfogel said:

I bought some white pepper, but am a bit fuzzy on whether
it is really the same as black pepper in terms of taste. I
gather it is supposed to be used for cream sauces and
soups, etc. so that there won't be distracting little
black specks in the presentation. Does anyone have any
info on the best way to use it, and whether the amount in
the dish should be the same as with black pepper?

Yup, what you gather is correct. The only benefit I can
think of for white pepper is its aesthetic value. I prefer
fresh ground black pepper. As for the amount to use, let
your taste buds be your guide.

"Franfogel" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I bought some white pepper, but am a bit fuzzy on whether
it is really the

same

Quoted message said:

as black pepper in terms of taste. I gather it is supposed
to be used for cream sauces and soups, etc. so that there
won't be distracting little

black

Quoted message said:

specks in the presentation. Does anyone have any info on
the best way to

use

Quoted message said:

it, and whether the amount in the dish should be the same
as with black

pepper?

Quoted message said:

Thank you.

Fran

They are of the same plant, but for white pepper the berries
are ripened further, and the black husk is removed. More
than just using it in cream sauces, try it in a few various
dishes to see what you prefer. I love white pepper for alot
of dishes. As for the old saying about eggs, I like both
white and black pepper for eggs, and I don't much care if
there are little flecks from the black pepper ;-) I like
white pepper in chicken soup; black pepper in beef gravy.
White pepper for the shredded chicken I use in flautas and
enchiladas, black pepper for roasted chicken. Black pepper
for steaks, white pepper for pork chops. These are just my
own preferences, and I gained them from experimenting. You
should do that. One note though, get good pepper, like from
Penzey's. A whole new world of pepper opened up to me after
I did so...it tastes nothing like the one note stuff from
the supermarkets.

kimberly

<[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Franfogel said:

I bought some white pepper, but am a bit fuzzy on
whether it is really

the same

Quoted message said:

Quoted message said:

as black pepper in terms of taste. I gather it is
supposed to be used

for

Quoted message said:

Quoted message said:

cream sauces and soups, etc. so that there won't be
distracting little

black

Quoted message said:

Quoted message said:

specks in the presentation. Does anyone have any info on
the best way

to use

Quoted message said:

Quoted message said:

it, and whether the amount in the dish should be the
same as with black

pepper?

Quoted message said:

Yup, what you gather is correct. The only benefit I can
think of for white pepper is its aesthetic value. I prefer
fresh ground black pepper. As for the amount to use, let
your taste buds be your guide.

You may prefer black pepper, but that doesn't mean that
white pepper's only value is aesthetic. It has a very
different flavor, and lacks the bitter subtle notes of black
pepper, and because of that, can add different nuances to
different dishes.

kimberly

<[email hidden]> wrote in message
"]news:[email hidden]...

lol...

Personally I find that white pepper tends to be a bit
spicier than black, though I think I've heard it's supposed
to be the other way around.

--
Compmouse Come visit KittyRealm, an active and friendly
Sanrio Community (pub37.ezboard.combkittyrealmOpen ↗)

"Franfogel" <[email hidden]> wrote in message news:20040422160625.21319.00000143@mb-
m04.aol.com...

Quoted message said:

I bought some white pepper, but am a bit fuzzy on whether
it is really the

same

Quoted message said:

as black pepper in terms of taste. I gather it is supposed
to be used for cream sauces and soups, etc. so that there
won't be distracting little

black

Quoted message said:

specks in the presentation. Does anyone have any info on
the best way to

use

Quoted message said:

it, and whether the amount in the dish should be the same
as with black

pepper?

Quoted message said:

Thank you.

Fran

On 22 Apr 2004 20:06:25 GMT, [email hidden] (Franfogel) wrote:

I like to use white pepper when making mashed potatoes,
sometimes, just for a change.

Lorne Epp said:

I like to use white pepper when making mashed potatoes,
sometimes, just for a change.

White pepper is traditionally the "hot" in Chinese hot &
sour soup, or so my cookbooks claim.

Bob

Compmouse said:

Personally I find that white pepper tends to be a bit
spicier than black, though I think I've heard it's supposed
to be the other way around.

My experience may be limited, but the only times I've
knowingly had white pepper was in spicy hot dishes like Kung
Pao Chicken. So, I always thought white pepper was hotter.

...or is that only because it is ground to a fine powder???