Respuestas al mensaje #18

White pepper has been soaked so as to remove the skin, which contains some of the pepperyness, so they're milder. Some describe the difference as...

You could use it in a bechemel or just any cream sauce if you want to keep it white.

Martha uses it for flavoring mashed potatoes. So you don't get black flecks in your pristine "creamy" mash. (Martha's big on "creamy". ) As to...

Can confirm, saw some on sale and bought it, actual peppercorns in a little grinder so it was "freshly ground", and it just kind of tasted like...

Cheese sauce. White pepper and mustard powder.

Bay leaves matter but explaining why is difficult. It's like explaining why something such as cloves, nutmeg or star anise is quintessential to...

Cream sauces. White pepper just blends in better than black. Also different peppercorns do have different flavors, and making a mix can give some...

I personally think it tastes good with cheese. That just might be me though.

I like a good dose of celery salt in my bloody Mary. I also like to add some to my chili and use it as a substitute in soups if I forgot to pick...

Thread tax: whatever the pajeet spice it is that makes their curries taste like heartburn/acid reflux and imparts no flavor besides "jeet" Star...

I don’t know the difference flavor wise but I’ve heard it can be used for aesthetics. Some people don’t like their mashed potatoes to have...