Best Food Recipes 2023 Step by Step with Pictures
Black pepper blooms with small white flowers collected in hanging ears. The fruits of black pepper are spherical drupes with a hard shell, having a burning taste.
The birthplace of black pepper is the southwest coast of India, the current state of Kerala. Previously, these lands were called the land of pepper, and pepper itself was called the Malabar berry.
When choosing ground black pepper, you should pay attention to the taste and color of the grinding. Fresh seasoning is always sharp and has a strong aroma, as it contains a large amount of piperine and essential oils. The color of high-quality ground pepper is heterogeneous, it consists of particles of light brown, greenish and gray shades. A uniform yellow, gray or black color indicates a large amount of impurities that manufacturers sometimes add to reduce the cost of goods. The black color of ground pepper may also indicate the use of unripe or rotten peas.
Ground pepper is recommended to be stored in a dry and dark place, away from strongly smelling products. Essential oils evaporate especially quickly from the finely ground seasoning, therefore, so that it does not lose its taste qualities, it should be kept in a hermetically sealed container. The room temperature should not exceed +25 °C.
Black pepper is one of the most effective digestive stimulants. This versatile seasoning is able to decorate any dish, starting from ordinary scrambled eggs and ending with masterpieces of haute cuisine. Food manufacturers add this spice to meat and sausage products, cheeses, canned food and marinades.
Spice is a mandatory component of most recipes of meat and fish dishes. It is added to soups and second courses of beef, pork, lamb, chicken, and also used in the preparation of homemade sausage, ham and pates. Seasoning perfectly complements dishes of mushrooms and vegetables, no brine or marinade can do without it. Somewhat less often, black pepper is added to drinks and desserts.
A standard-sized teaspoon holds about 4 grams of ground black pepper.
When preparing soups and broths, ground pepper is added 10-15 minutes before the end of cooking. When cooking fried dishes, pieces of meat or fish are sprinkled with pepper and salt before roasting. Seasoning is added to the raw minced meat during the stirring process.
The amount of spice depends on the intended volume of the dish and personal preferences.
It is usually customary to use from ¼ to 1 teaspoon per 1 kg of meat. The maximum dose of ground black pepper per day per person should not exceed 5 grams.
Despite the fact that in the mind of any person, the phrase “salt and pepper” evokes an image of perfect harmony, a truly wonderful combination is obtained by mixing ground black pepper with turmeric. Curcumin, which is part of it, is similar in its action to piperine — it is also an antiseptic, an antioxidant and an anti-inflammatory agent.
Black pepper is perfectly combined with most spices, and is part of all popular mixes. It harmonizes well with cumin, garlic, coriander, as well as with its closest “relatives” — white, green and pink pepper.
With individual intolerance to ground black pepper, it can be replaced with spices that have a similar bitter taste — cumin, mustard, coriander seeds, nutmeg. To make the dishes spicy, in the absence of allergies, you can use chili — paprika, cayenne, jalapeno.
In combination with cinnamon and ginger, ground black pepper is added to desserts to give them a spicy taste. It is especially appropriate for the preparation of gingerbread and cupcakes, chocolate desserts, pies with apple and citrus filling, cookies.
This spice will give a peculiar taste to well—known drinks – it is added to milk tea, compotes, mulled wine and alcoholic cocktails.
To create a light, spicy salad dressing, ground pepper is mixed in various combinations with natural yogurt, honey, mustard, vinegar or lemon juice.
Dear Cooks, I want to offer You a stunningly delicious, not troublesome recipe… I’m a meat eater, I don’t like vegetables, and at the word “eggplant” my appetite disappears for half a day, but this recipe is something… and very simple and will take little personal time! I advise you to try it – you won’t regret it!
Fettuccine Alfredo (also known as pasta al burro or pasta Bianca) is an ancient and simple pasta recipe first mentioned in the 15th century. The second life was breathed into it, at the beginning of the last century, by the chef Alfredo Di Lelio. Later, the recipe was developed and modernized, especially outside of Italy. The original list of ingredients has been significantly expanded. Today I offer you just such a modernized version of cooking fettuccine Alfredo with shrimp.