{"id":541,"date":"2020-10-16T11:15:13","date_gmt":"2020-10-16T18:15:13","guid":{"rendered":"https:\/\/dontcrowdthepan.ca\/?p=541"},"modified":"2020-10-16T11:15:15","modified_gmt":"2020-10-16T18:15:15","slug":"white-pepper","status":"publish","type":"post","link":"https:\/\/dontcrowdthepan.ca\/?p=541","title":{"rendered":"White Pepper"},"content":{"rendered":"\n
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Right there, between Turmeric and Zaatar, of course<\/figcaption><\/figure><\/div>\n\n\n\n

I don’t understand white pepper. <\/p>\n\n\n\n

I also don’t really know that much about it. Being not particularly familiar to me, I’ll do what I do with all strange (to me) things, and deem it a ‘Tool of the Devil’. You know, like how Grandpa Simpson describes the Metric System. <\/p>\n\n\n\n

Apparently it’s black pepper with the outside skin removed. White pepper is only the inside little bit. The wikipedia entry<\/a> also goes into details about pink and green peppercorns, but I’m sticking with white pepper for this entry. <\/p>\n\n\n\n

My first response when I learned that was to ask which poor fool has the job of stripping off the outer husk? Then it was explained that there are processes to take care of that. <\/p>\n\n\n\n

Regardless, it’s pepper, but not really very good pepper. The outer skin adds a lot to the flavour. So, apparently you only use white pepper for appearance sake. Mashed potatoes are a perfect spot for white pepper. Ditto the sauce for macaroni and cheese. Little black flecks in either of those dishes would be rather off-putting. <\/p>\n\n\n\n

So, imagine my surprise when I was reading an older cookbook by one of Vancouver (and Winnipeg’s) greatest chefs, Rob Feenie.<\/a> He called for ‘freshly ground white pepper’ on some short ribs that were to be braised. I’m certain that looks aren’t going to play a role in that dish, at least for the first bit. <\/p>\n\n\n\n

I wonder why – is there something magical about white pepper that I’m missing?<\/p>\n","protected":false},"excerpt":{"rendered":"

I don’t understand white pepper. I also don’t really know that much about it. Being not particularly familiar to me, I’ll do what I do with all strange (to me) things, and deem it a ‘Tool of the Devil’. You know, like how Grandpa Simpson describes the Metric System. Apparently it’s black pepper with the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,13],"tags":[],"class_list":["post-541","post","type-post","status-publish","format-standard","hentry","category-food","category-ingredients"],"_links":{"self":[{"href":"https:\/\/dontcrowdthepan.ca\/index.php?rest_route=\/wp\/v2\/posts\/541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dontcrowdthepan.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dontcrowdthepan.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dontcrowdthepan.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dontcrowdthepan.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=541"}],"version-history":[{"count":2,"href":"https:\/\/dontcrowdthepan.ca\/index.php?rest_route=\/wp\/v2\/posts\/541\/revisions"}],"predecessor-version":[{"id":544,"href":"https:\/\/dontcrowdthepan.ca\/index.php?rest_route=\/wp\/v2\/posts\/541\/revisions\/544"}],"wp:attachment":[{"href":"https:\/\/dontcrowdthepan.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dontcrowdthepan.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dontcrowdthepan.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}