[C320-list] For the Holidays - Give it a try

[Adam Weiner]

I beg to differ about pungency.  Open a new canister of white pepper and
smell it.  Open a new canister of black pepper and smell it.  I think
you will smell a lot of the difference.  I have never heard (not saying
it is wrong, just saying that I haven't heard it) about the starch and
fiber content.  

According to "The Food Lover's Companion" which is the reference book
used by most chefs:

"The most common [pepper] is the black peppercorn which is picked when
the berry is not quite ripe, then dried until it shrivels and the skin
turns dark brown to black.  It's the strongest of the three--slightly
hot with a hint of sweetness.  The less pungent white peppercorn has
been allowed to ripen after which the skin is removed and the berry
dried.  White pepper is used to a great extent for appearance usually in
light colored sauces or foods where dark specks of black pepper would
stand out."  Page 458.

Granted, I am a culinary arts instructor and not a scientist so I could
be wrong, but then so would 95% or more of the classically trained
chefs.

Now, since Orlando is the guru of all thing gourmand I leave it to him
to settle this debate:  "Orlando, what type of pepper do you put in
Buffalo's Milk?"

Adam

-----Original Message-----
From: c320-list-bounces at catalina320.com
[mailto:c320-list-bounces at catalina320.com] On Behalf Of
CDickhut2 at aol.com
Sent: Friday, December 01, 2006 9:21 AM
To: c320-list at catalina320.com
Subject: Re: [C320-list] For the Holidays - Give it a try


The only significant difference between white and black pepper  is in
starch and fiber content. The belief that white pepper is milder  in
flavor than black pepper does not seem to be confirmed by  the
scientific data. However, there are some differences in pungency --of
black and white pepper-- due to geographical origin.
 
Normally white pepper us used where its color will blend in  with the 
ingredient being cooked for example a white cream based  sauce.