Do I need to keep white peppercorns on hand for making stock?
Many classic recipes for chicken stock call for white peppercorns (which are just skinned black peppercorns).
I'm looking to trim my pantry list a bit and white peppercorns seem unnecessary, given that black will probably do the trick, and I always have those on hand.
Does anyone have first-hand experience with a stock made with white vs. black peppercorns?
Best Answer
White peppercorns are used purely for aesthetic reasons- just to avoid black specs in a pale dish.
Unfortunately, in my opinion, white peppercorns taste absolutely terrible. They have a sour, astringent, flavor not at all similar to black peppercorns.
I don't think black pepper looks objectionable so I always use it.
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What are the basic rules of making stock?
The Cardinal Rules of Stock Making- NEVER SALT STOCK. Ever. ...
- SKIM STOCK OFTEN IN THE BEGINNING. ...
- NEVER BOIL STOCK. ...
- THE BETTER YOUR INGREDIENTS, THE BETTER YOUR STOCK. ...
- STRAIN YOUR STOCK WHEN IT COMES OFF THE STOVE. ...
- ALWAYS DROP YOUR STOCK QUICKLY (UNLESS YOU'RE USING IT IMMEDIATELY) ...
- CAN YOU BREAK THESE RULES?
How do you use white peppercorns?
Use white pepper to season light-colored dishes like cream sauces, soups, potatoes, pasta and seafood. White pepper has a pungent flavor so use less than you would black pepper.Do you need to clarify stock?
Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy. Another reason for cloudiness is that the stock wasn't strained well or at all.Why do you put white pepper on black?
Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black. To produce white peppercorns, this outer layer is removed before or after drying, leaving only the inner seed. White pepper tastes hotter than black but is less complex, with fewer flavor notes.The Ultimate Guide To Making Amazing Chicken Stock
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Answer 2
You could probably get away without having white peppercorns. There is a slight difference in flavor, but the reasons for white over black pepper tend to be more aesthetic. Just use a little less in black pepper than what the recipe calls for in white. I doubt you'll notice any difference.
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