[Sca-cooks] pepper
Stefan li Rous
stefan at texas.net
Tue May 7 21:51:28 PDT 2002
I just got my first online e-notes from Cooks Illustrated.
I thought some of you might enjoy this info on peppers. There was
a recent discussion on whether whole or ground spices were better.
At least for pepper, Cooks Illustrated's tests seem to say
whole peppercorns.
Stefan
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TASTING: Black Pepper
We tasted 11 black peppers, including whole peppercorns that we ground
in our kitchen and pre-ground pepper. McCormick/Schilling Whole Black
Pepper won for its lively, penetrating, and complex flavor, but we also
liked whole peppercorns from Kalustyan and Penzeys. Pre-ground black
peppers finished at the back of the pack.
For the complete results of our black pepper tasting, go to:
http://www.cooksillustrated.com/show_document.asp?iDocumentID=3616&iBDC=43392
____________________________________________________________
RESOURCE: SPICES
If you'd like to try a specific variety of peppercorn, check out Penzeys
Spices (www.penzeys.com). Penzeys sells whole Sarawak, Tellicherry, and
Malabar black peppercorns in various quantities.
____________________________________________________________
--
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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