Pepper Too Spicy for Ya?
Do you like the idea of cooking with dried spices such as peppercorns but afraid of the heat? No problem. Pull out your trusty skillet and a little oil of your choice (I like Olive). Always start with the freshest, whole spices, and toast them in the oil until they become frangrant. Remove them from the heat and allow to cool. For a spicy dish (but without the added sting), use both the toasted spice and the cooking oil in your recipe. For a more mild approach, discard the oil and use only the tamed spice.
Suggestion - Works great for pepper-crusted steaks!
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farah says :
For "pepper-crusted steaks" you would roast black pepper right?
Posted on: 3 July 2007 - 1:40am
Cindy Fluck says :
Yes, I normally use black pepper, but I've also used green and red peppercorns. BTW, if you reserve the oil after toasting, it'll be nicely infused for salad dressing, bread dipping, or whatever.
Posted on: 3 July 2007 - 8:15pm
shantihhh says :
Using white pepper in dishes whether Asian or French gives a non-sharp heat and can be used liberally.
Also green peppercorns the ones in brine native to Madegascar, Kerela and Thailand add a peppery deminsion that has depth.
Sometimes for a lovely balance of heat I mince such as Habanaro or saga jolokia froam Assam to honey. This lovely sweet hot honey can be drizzled on stirfires or for marinades, even to create an exciting salad!
I love heat, but it must be in balance. It is the hot-sour-sweet-salty balance that makes a dish perfection on the palate.
Posted on: 4 July 2007 - 1:47pm
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