Freshly Ground? Black Pepper


 
C

Chris Curran

New member
I read many rub recipes that call for freshly ground pepper. It's a little confusing to hear people making a jar of rub for the outdoor cooking season. Doesn't "freshly ground" mean that it should be ground right before cooking with it and not prepared months in advance? Isn't freshly ground stronger?

I could make the rub without freshly ground black pepper and then add it to the rub right before use.
 
Your correct and not just about the pepper. Using fresh ground whole spices is always going to be better. I always try to make up just about what I'll need on particular cook. On top of that, the rub is seldom "exactly" the same blend one time to the next. Always playing!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I always try to make up just about what I'll need on particular cook. </div></BLOCKQUOTE>
Yup, me too. Each is usually different anyway (I gear to the meat and to the sides, which are ever changing) and with a spice grinder it all comes together in a few minutes.
 
Being a black pepper freak of sorts ! Heres my 2 cents and Iam sure the common sewers will not agree with me ! But I have tried all kinds of grinders and brands and types of pepper ! I have found Watkins black pepper to be as good as any fresh ground no matter if you buy it ground or grind it right then ! YMMV

Watkins frsh ground may be a tiny bit more pungent IMO anyway but you have to work at it to taste the diffrence again my 2 cents .
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As for other spices thats a diffrent story I think some toasting helps a little some a LOT some grinding fresh helps some whole seeds come out the same . I get into a spice tasting fest here and after a short time it all starts to taste the same then its time to quit . Sage is one if its REALLY FRESH a tiny bit can go a LONG WAY imo anyway .

But then IMO like a steak IF it needs anything but cooking somthing is wrong with the steak
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But back to the orignal topic chances are with the quality of spices normaly at your local market grinding your own at the time of use is gona give you the most bang or taste again IMO .
 
I absolutely love fresh ground pepper. I keep 3 different whole peppers and grind them as I need pepper. My source is Penzeys and I keep Sarawak, Malibar, and Tellicherry on hand.

Whenever a guest asks why I have 3 pepper grinders, I grind a small aount of each into his hand and let him smell the difference! Makes a believer.

Ray
 
Well all spices taste more if they are fresh.

And if u just get them in a can already grounded they could have been on that store shelf for a long time(after grounding)

But to go with a grinder(normal salt/pepper one´s) to make a rub is a pita.

i use my:



Will do the job in no time with the same resault.

Bless
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ray Crick:
I absolutely love fresh ground pepper. I keep 3 different whole peppers and grind them as I need pepper. My source is Penzeys and I keep Sarawak, Malibar, and Tellicherry on hand.

Whenever a guest asks why I have 3 pepper grinders, I grind a small aount of each into his hand and let him smell the difference! Makes a believer.

Ray </div></BLOCKQUOTE>Ditto to all.

Little beats white pepper in a cream sauce but the combo of potatoes and white pepper - especially mashed - is too perfect to miss. Love green, white and black mixed, particularly on grilled or pan-fried steaks. Green alone complements the briny notes in seafood, especially oysters and shrimp, and I love it alone on lamb.
 
Peugeot makes the best peppermills in the world. By the way, they also makes cars.
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I have a electric one. It's expensive, a 100 USD, but it is worth it. As much pepper as you need, just press the button. The salt mill costs the same, but has a different grinding mechanism suited for salt. 200 USD, and the best mills in the world are yours. I have had mine for many years, they never let me down. The stainless steel construction makes them very easy to clean, as well. I just wish I could afford several pepper mills for white pepper, red pepper and so on.
 
I can't say that I am a big fan of Peugeot mills. I have three. They're fine, I like them, but don't really get as fine as I want nor as course. I keep them in the dining room for guests because most people like a moderate grind for use at the table. In the kitchen I need more range. I'm a fan of the Unicorn Magnum line. One of the few times I've agreed Cook's Illustrated.
 
I partly agree, if you need fine grinds. More course, not what I need. Then I'd rather use a mortar. The "finest" grinder I've ever found is actually the Tupperware salt and pepper grinder. It grinds spices to "dust" if needed, but that is a manual unit.
I use it for smoked Maldon salt.
I have never seen the Unicorn here in Norway. Thanks for the tip.
 
The Peugeots are far nicer to look at. I am not a fan of the ABS of Unicorns but I guess I can't have it all. Here, for reference.
 
English is not my first language. Thank you for your kind replies, and please forgive me if my feeble attempt of a small sarcasm (
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) when I stated that the Peugeot mills "are the best in the world". They are expensive, sure, but I have not tried all the peppermills ever produced..

I like them, as they just work, and work and so on , and gives med fairly course ground pepper without problems.
 
Your English is better than many of the English-as-a-first-language people I interact with every day.

I (and I am sure others here) would not take your opinion as anything other than that - but several readers who might be unfamiliar with Peugeots might very well wish to become familiar with them because you like them so much. And I think that that is a very good thing.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Love green, white and black mixed, particularly on grilled or pan-fried steaks. Green alone complements the briny notes in seafood, especially oysters and shrimp, and I love it alone on lamb. </div></BLOCKQUOTE>
I agree Kevin - I have white and green also and love the subtle difference in taste and flavor.
Ray
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">But to go with a grinder(normal salt/pepper one´s) to make a rub is a pita. </div></BLOCKQUOTE>
Wolgast,
If I need fresh ground in large quantities and with larger pieces, I sometimes just put the peppercorns in a plastic bag and pound them with my mallet that I use to tenderize / flatten chicken breasts. Quick and easy.

Ray
 
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