Mike Bowlin wrote:Back in time I learned a trick from chef and author Madeleine Kamman and that is to use 'french pepper' in place of black pepper.
French pepper is freshly ground Jamaican Allspice (30%) and Indian Malabar black peppercorns (70%). I have an old iron Welch coffee grinder that grinds the
two together(medium grind not fine) into a small capped pepper cell that I keep next to the stove top. The additional flavor just makes pepper more interesting and I use it in every recipe that calls for black pepper. I grind small batches (3 tablespoons) so that it is always fresh.
Peter, I presume you've tried different peppercorns and nothing's made any difference?
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