PEPPER IN COOKING
TIPS BY TALLYRAND
for using Pepper
ground black and white peppercorns taste far better
than the pre-ground versions and if you haven’t already
got one a pepper-mill is a great investment that no
kitchen should be without.
standard recipes, avoid adding pre-ground pepper until
the end of the cooking process so its flavour does
not get dulled.
a small amount and stir well in, before tasting and
adding more if required.
cooking a recipe using large amounts of pepper over
high heat, be aware that any smoke from the peppered
food can cause irritation, so be sure you have proper
you are cooking a dish that is light in colour, specks
of black pepper may detract visually from your end
product in which case use ground white pepper instead.
White and black pepper can be interchanged.
and Cooking Tips
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : firstname.lastname@example.org