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Tips for using Pepper

  • Freshly 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.

  • In standard recipes, avoid adding pre-ground pepper until the end of the cooking process so its flavour does not get dulled.

  • Use a small amount and stir well in, before tasting and adding more if required.

  • When 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 ventilation.

  • If 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.



Food and Cooking Tips
from professional
Chef Tallyrand


Born 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 de Gardemanger.

Germany 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 . . .

If you would like to find out more why not visit Tallyrand's own web site (link in main menu)

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