One of my favorite cooking tips I learned over 20 years ago when I was in High School, and while I would like to take credit it came from Alton Brown on Good Eats : black pepper burns faster than you think, especially during high-heat searing. In ...
One of my favorite cooking tips I learned over 20 years ago when I was in High School, and while I would like to take credit it came from Alton Brown on Good Eats: black pepper burns faster than you think, especially during high-heat searing. In the episode “Good Wine Gone Bad,” Alton points out that while it’s perfectly fine to salt meat before searing, pepper can scorch and turn bitter. The better move is to sear with salt, then add pepper toward the end or after cooking so you keep that bold, fresh flavor instead of a burnt one. A bit of medium heat does tend to pull the oils and flavor out though. submitted by /u/BluebirdExpress6279 [link] [comments]
