when a recipes states add salt and pepper how do you know which is best black or white? Thanks for any tips
margyr,
Jul 28, 5:57am
i find white to be more peppery of the 2. i dont think either is better than the other, but i use white.
lilyfield,
Jul 28, 6:28am
black for flavour- white for "heat"
fisher,
Jul 28, 7:16am
tada... . . spot on lilyfield...
antoniab,
Jul 28, 7:26am
i only use white in asian cooking - black for everything else :)
cookessentials,
Jul 28, 7:36am
I use a gourmet freshly ground as needed. It is a mixture of red, green, black and white and has a nice "kick" to it.
elliehen,
Jul 28, 11:12am
And white if you don't want little black specks in a creamy mix.
ferita,
Jul 28, 5:10pm
correct bechemel would use white
indy95,
Jul 28, 8:19pm
Exactly, also white in anything that I don't want black specks in.
jag5,
Dec 7, 9:55am
White pepper in white stuff... . white sauces, mashed spuds etc
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