Why whole peppercorns?
Some recipes call for whole peppercorns. Why not crack them and use a lot less? In a cooking show I watched recently the host specifically said "Do not crack or grind them" but he did not explain why.
The only reason I can think of is to make it easier to take them out of a sauce or soup if you want the taste of pepper but not the texture/appearance.
Best Answer
With whole peppercorns you will eventually bite into one, giving a burst of peppery goodness. This works only if the dish is to be cooked enough to soften the corns. I love to do this in soups and meatloafs. It could also work in casseroles.
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Quick Answer about "Why whole peppercorns?"
Whole peppercorns offer the freshest aroma and taste. Grind as needed in cooking or offer in a peppermill at the table. Freshly ground pepper is more flavorful than pepper sold ground, enhancing the taste of any dish where pepper is used.Why do people use whole peppercorns?
Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor. It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs.Do whole peppercorns add flavor?
Twist the grinder filled with whole black pepper to add an earthy, pungent kick to whatever's on your plate. Black pepper enhances the flavor of meat, gives a spicy bite to soups and stews and brings layers of additional flavor to vegetables. But peppercorns aren't just for grinding at the table or stove.Do peppercorns need to be crushed?
Many recipes use crushed peppercorns as pepper is an indispensable flavoring in cooking. If you're a frequent cook and need crushed peppercorns en masse, or don't have a pepper grinder or mortar and pestle, this tip is for you!What is the difference between whole black pepper and peppercorn?
In reality, black peppercorns are green peppercorns that have been cooked and dried out. Black pepper is most commonly used as a seasoning or crust that adds a robust spice to some of our favorite foods: meats, eggs, salads, fries, soups and more. Black peppercorns are typically ground up and used alongside table salt.The History of Pepper
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Answer 2
Peppercorn, like many other spices, contains volatile flavors and oils. By cracking the peppercorn, you expose it. This is why freshly ground pepper is stronger and has more complex flavors than pre-ground.
However, the keyword here is volatile. For longer cooking dishes, those flavors can and will cook out. By not cracking your peppercorn, you slow that breakdown process.
This is fairly applicable to a lot of spices, not just peppercorn. It's just that only peppercorn can be cracked or VERY coarsely ground.
Answer 3
Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.
Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.
It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.
Answer 4
I don't have a good answer for you, but I can share my experience
Usuaully I put whole peppercorns in when making stock or soup, I think it gives a more full body favor. At the same time, it doesnt over spice the dish. Cracked peppercorns will give out a more spicy taste.
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