A Chef's Guide To Cooking With Pepper | Joe Vs.The Test Kitchen

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A Chef's Guide To Cooking With Pepper | Joe Vs.The Test Kitchen

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America's Test Kitchen

Күн бұрын

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@TheRealJohnMadden 8 ай бұрын

What an absolute delight to watch. It's not often that someone makes me want to rush home from work just so I can cook something!

@vnokesCO 8 ай бұрын

I love that oil trick! That fiery taste is what I've always thought pepper crust was & stayed away from it. Now I'm interested in trying this! I've only made blender hollandaise (so easy!) & that recipe looks delicious. Also, props to you on crushing those peppercorns & keeping them from escaping. I can just see them rolling everywhere with me 😂

@Melindrea 8 ай бұрын

Swede here, where we traditionally have used a lot of white pepper. My favourite is milk-boiled macaroni, flavoured with white pepper and nutmeg. With an American spouse that has been somewhat moved towards a mac'n'cheese, but with the white pepper and nutmeg for it's wonderful flavour.

@nicolaNW3 8 ай бұрын

Joe is fast becoming my favourite TV chef. Can't wait to see what's coming next! And who knew it would sound so much better with that English accent?!? Definitely adds a certain je ne sais quoi! 😅

@YiorgosT 8 ай бұрын

Joe's passion is infectious! Very interesting topic and great presentation

@johnburger1320 8 ай бұрын

Outstanding presentation. The demonstrated techniques were very helpful. And I now know why white peppercorns are funky. I have all the varieties of the peppercorns. Love to see recipes for all types.

@mdigiantommaso 7 ай бұрын

The production quality of this video is superb

@user-kg9cd7kn7o 8 ай бұрын

great presentattion and very informative about peppercorns and /oil reaction is priceless

@sawmiller 8 ай бұрын

This is the addition we all need! Joe delivers!

@Silirion 8 ай бұрын

Would love to see the rose-pepper version with lime/cilantro hollandaise

@RebDanielB 7 ай бұрын

I have never been able to crack peppercorns with a pan. They either don't crack or they go everywhere. It also takes forever. I either give a couple quick blitzes in a spice grinder and then sieve, a couple passes with a knife, or a mortal and pestle.

@jacobcohen9205 8 ай бұрын

An Englishman in New York! All the best from Blighty, Joe.

@j3annie1963 8 ай бұрын

A very thoughtful research project. I love the spiciness of pepper and yes, if it is used to much it does bring bitterness. I am so WOW'd by this technique. Great job!

@lungsfullofwater 8 ай бұрын

I ADORE HIM! It's like having Nigella Lawson on ATK! 🔥❤‍🔥

@wingsabre 8 ай бұрын

You mentioned that Sichuan peppercorn is just numb, and yes, in this application it would be overwhelming and numbing; however a very small amount of it in any application will add a citric and floral note with very little numbing effect.

@gurugurumawaru7869 8 ай бұрын

Yeah, it’s a very western take. Not to be insulting, but westerners tend to have very low heat tolerance. Too low to overcome the heat to sense the notes behind them. I’m not solely talking about spices. Westerners tend to be unable to taste the notes of chili peppers too. Especially those on the higher end of the scoville scale. They really need to build up their heat tolerance. Edit: typos

@LENZ5369 8 ай бұрын

@@gurugurumawaru7869 Sichuan isn't spicy, it's a little bitter and numbing... Also: speaking as someone who ate birdseyes as snack as a child, who grew/ate a bunch of ghost and reaper peppers, and only recently found out that one of my favorite instant noodles was actually tiktok spicy challenge -there is very much a flavor limit to spicy, the 'higher end of the scoville' is either too spicy to taste anything, tastes incredibly generic or actually tastes awful. I have found no use for very spicy peppers beyond using pieces to spice a pot of curry/soup/etc or using them to make sauces.

@eklectiktoni 8 ай бұрын

@@gurugurumawaru7869 Well depending on the context Latin America and the Caribbean are considered part of the Western world. Both Latin American and Caribbean cuisine are known for their generous use of hot spices. Also, there are some subcultures in the US (like Afro Americans, Cajuns/Louisiana Acadians) who commonly season food with hot spices. Regarding chilies, they are heavily used and appreciated in ALL of the Americas (likely because it's literally where they originated). So as you can see, it's really not that simple.

@kierran5021 8 ай бұрын

I don’t think the guy actually knows anything about pepper. Just reading from a script. Green pepper gives lemongrass, mint, anise and a gentle punch of heat at the sides of the mouth Black pepper is a warm glow, floral notes and a hidden citrus Szechuan is menthol, eucalyptus and a burst of grapefruit, no heat and numbing but to say that’s all is incredibly reductive

@gurugurumawaru7869 8 ай бұрын

@@LENZ5369 As a child who grow up under three different cultures (Anglosphere, Sinosphere, SE Asian), I can say for sure that to the untrained western palate, “numbing” and “spicy” might as well be the same. I’ve eaten sichuan peppers ever since I was a little child, and you have no idea how hard I have to try to convince my old blokes that “numbing” and “spiciness” is different. And to counter your argument, habaneros are on the higher end of the spectrum and is actually very tasty and fruity behind the heat. I use them regularly to replace green bell peppers and add them to other foods like frittatas, beef and veggies stir-fry, etc. Also, why are you even eating carolina reaper and ghost peppers? Those are one-trick-ponies that aren’t even good and bred solely to top the scoville scale. Addendum: And yes, I too regularly ate birds-eye chilies as accompaniment for my fried fritters. I’ve also eaten many truly spicy but tasty foods during my frequent trips to Indonesia. Specifically, cuisine of Manado.

@Nocturne22 8 ай бұрын

ATK had this recipe done ages ago. This technique I've used for the much more affordable pork tenderloin, and it's lovely!

@imapip6313 8 ай бұрын

I really enjoyed learning about the peppercorns. Looking forward to trying this recipe

@matthewyoung6740 8 ай бұрын

Amazing recipe! would love to try this with a piece of Ahi Tuna

@Suree.Lifestyle 7 ай бұрын

That piperine infused oil could be used with turmeric to boost the bioavailability of curcumin

@kellycreason7286 8 ай бұрын

This is brilliant. I love a good steake au proivre, peppercorn-crusted pork tenderloin, but some family members find it too "hot". I am going to try cooking the peppercorns in the olive oil. Also, the tip about how to get them to "stick" to the tenderloin is GREAT. Thank you!

@thereaper1112 8 ай бұрын

I want to try this recipe. Looks so good. Who would think to cook the peppercorns in oil? Joe is fun to watch. I like how he explains why you do certain steps.

@marinemom-jq3xu 8 ай бұрын

Really enjoyed this session with Joe 💞

@steveh7866 7 ай бұрын

I struggle using a pepper mill whether manual or electric, so keep a tiny (100ml) granite mortar with a full size pestle, just the right size to crack or grind a dozen pepper corns and very light to pick up.

@jeanvignes 8 ай бұрын

You are reminding me of my all-time favorite mustard: a pink peppercorn Dijon mustard made by the French company, Maille. Unfortunately, their many exotic mustards are not available in the USA, just a couple of basics: original Dijon and Old Style with the whole mustard seeds. However, you've inspired me to try mixing pink peppercorns into original Dijon and seeing if I can approximate the delicious flavor.

@josephgitter 8 ай бұрын

I love the idea of getting some heat into the pink peppercorns. They taste so good!

@akulinamackenzie4492 8 ай бұрын

👍🇫🇷🙋‍♀️

@rickm5271 8 ай бұрын

What a terrific video! More Joe please! Love him!

@davidhalldurham 8 ай бұрын

This was a VERY helpful video! Thank you so much.

@PaulTheadra 8 ай бұрын

I've been pepper crusting my everything for decades, especially my clinical depression that improves when pepper crusting a delectable dish after another terrible day. #PepperUp

@josephgitter 8 ай бұрын

It's amazing when food can bring us back to ourselves. Thank you for sharing!

@sunflowerbaby1853 8 ай бұрын

Pepper is my favorite spice. It has to go on everything!!!

@user-sf8qo1dx8q 8 ай бұрын

Love this video! I learned so much. Love the new host!

@internetshaquille 8 ай бұрын

GITTER DUN! ❤

@reign4life 8 ай бұрын

Gotta give a +1 for this. Thank you. Im always looking for more pink peppercorn recipes as I love the flavor!

@danieltuckercatholic 8 ай бұрын

Great episode! Joe himself and the series "Joe vs. The Test Kitchen" are new to me, and I like them both! Keep up the good work, ATK.

@judithflynn4479 8 ай бұрын

I got to eat this dish and it was amazing! Great video, Joe.

@andreweden9405 8 ай бұрын

It might be my German ancestry, but in my opinion, there's almost no such thing as too much black pepper! My favorite black pepper is the "Soup Pepper" that they put on the tables in traditional Japanese ramen houses. It's very finely ground so that you get the maximum flavor from it. I put so much in my ramen that it burns my mouth with spiciness!

@danferguson4004 8 ай бұрын

Could you add horseradish to the hollandaise sauce or would it be any good

@josephgitter 8 ай бұрын

I think that sounds great! My favorite, easy beef sauce is a 50/50 mix of crème fraîche or sour cream and prepared horseradish. Love that heat-fat combo.

@endershader 7 ай бұрын

Welp, I know what I am making for New Years

@jamesstanley11 7 ай бұрын

Chicken wings marinated in fish sauce. Baked in the oven and then pressed into a bowl of cracked pepper and then plated, seasoned with msg and add a few wedges of lime. 👍 Jim's wings

@josephgitter 7 ай бұрын

That sounds REALLY good!

@TheTJTK 7 ай бұрын

Since you're just using the oil to take away compounds, why not use a cheaper oil? (e.g. canola) Am going to try this sometime this week

@josephgitter 6 ай бұрын

You definitely could (and probably should!)

@TheTJTK 6 ай бұрын

@@josephgitter I did BTW-totally fine. And this video has made a huge effect on my cooking and being more thoughtful about pepper and my purpose in using it.(e.g. I used the method described to add a ton of 'mellowed' pepper to a bechamel for a mushroom lasagna. Fantastic.)

@josephgitter 6 ай бұрын

@@TheTJTK Awesome. Thanks for letting me know!

@brianklaus2468 8 ай бұрын

When it came to pepper Joe got cracking!

@Al42279 8 ай бұрын

Great job, man. Any cool techniques for the Brazilian Pink Peppercorns? I experimented with them and put 1/4 of the black peppercorns in my Chai Masala. Added a really good but subtle extra note. I’d much prefer something along the lines of what you did with the black peppercorns. Always learning at America’s Test Kitchen! You guys are the best.

@sethwick8348 8 ай бұрын

Ah man I WANT that fiery overpowering pepper flavor on my pepper crusted things. That's the whole point of pepper crusts!

@Homefooddiaries9404 6 ай бұрын

I love this trick

@eht9494 6 ай бұрын

Fantastic Video !

@gbird5000 8 ай бұрын

I’m curious what the flavor profile of the discarded oil is like

@josephgitter 8 ай бұрын

It's crazy. First taste is just cooked oil, half a second later you get an intense metallic bitterness and then you're whacked by a load of heat.

@ameliahall3531 8 ай бұрын

Question: It seems like a waste to use EVOO to cleanse the peppercorns. Can inexpensive veg oil be used instead?

@josephgitter 8 ай бұрын

You definitely could! We use the evoo for the rub and the editors don’t like to call for 2 types of oil. Just use the cheap stuff for the cleansing!

@zeroone871 7 ай бұрын

Joe, how much did it hurt your soul to use Fahrenheit instead of Centigrade? jokes aside good vid!

@erickfrago7224 7 ай бұрын

I would have to disagree with this guy re:throwing the oil where the peppercorns simmered. You can use that by heating up that adding freshly grated garlic, then toss to calamari or shrimps to give you the asian style garlic pepper stir fried flavor. In fact, we dont bother at all in simmering the peppercorns in oil because we love the flavor, and that's why it is not the only flavor for the recipe. Black pepper noodles? It's not just the pepper flavor.

@tarjei99 8 ай бұрын

I would blend the peppered oil carefully into my other food. I love the black pepper heat. I would think that most peple woul prefer to use a hand blender which they have instead of buying a food processor.

@akulinamackenzie4492 8 ай бұрын

interesting 👍

@davidberndt6275 8 ай бұрын

hey pepper is nothing to sneeze at!

@brians1116 7 ай бұрын

Leave it to the British to remove spice from spice.

@erikfreitas7045 8 ай бұрын

Crack on then, Joe!!! Great video!

@familyc3026 8 ай бұрын

When I clicked on the recipe link in the description box, it always asked to sign up for 14 days trial. Does anyone has the similar experience? How many pounds of meat is used in the recipe?

@vnokesCO 8 ай бұрын

I never really liked pepper, until I got a pepper mill & mixed peppercorns (my favorite). Also, I've heard that you don't really know what's in preground pepper.

@arizonatea3734 8 ай бұрын

I didn't know about different peppercorn colors for many years, the mixture is definitely the best flavor.

@josephgitter 8 ай бұрын

Right! there's so much complexity in all of them and together they go really well.

@CCHavens 8 ай бұрын

Got any fun ideas for tofu Joe?!

@josephgitter 8 ай бұрын

Thanks Carol! Working on lots of veggie stuff for the new year! xx

@CCHavens 8 ай бұрын

@@josephgitter Fantastic! Thanks for the reply. I’m such a fan. Is there a way to subscribe to your videos so I don’t miss anything?

@SpiritOfTheHeretic 8 ай бұрын

The real red peppercorns (ripened black varieties, not those shiny pink ones) have turned into my favorite.

@josephgitter 8 ай бұрын

Never heard of them, I'll be on the lookout, thanks for the tip!

@amandaj.borellis6120 8 ай бұрын

I’ve used this (or a similar) recipe for years and it’s always a hit! But the one I use is accompanied by an orange red wine sauce instead of hollandaise.

@dejugulators 8 ай бұрын

Wouldn't one use an inexpensive oil to cook the pepper? I mean, if one is going to throw away the oil anyway.

@josephgitter 8 ай бұрын

Great question. Yes! that's definitely the better option. You should totally use a cheap veg oil to expunge the pepper. Editors really prefer we only use one type of fat (or salt for that matter) in our recipes so they're more concise and streamlined.

@KaizokuShojo 8 ай бұрын

The idea that black peppercorn is overwhelmingly spicy or just overpowering in general is kind of beyond me. But sichuan peppercorns are way more than just numbing. Just like black pepper is more than just heat. Sichuan peppercorns have a distinct floral-almost-citrusy flavor. It's pretty strong, really. It's why I like putting it on everything, lol. The numbing is interesting but it is hardly even the highlight for me just because of how nice the flavor is. And a pepper-crusted steak being too much, idk, maybe he just has low tolerance to some spices? Which is okay! Everybody has flavors that their tongue is oversensitive to. I love horseradish but there's so much I can eat before my nose runs! (I always seem to go over that limit.) But horseradish doesn't just bring heat, it has specific flavors as well. Idk I am just kind of surprised at the idea of too much black pepper being a problem. It has SO MANY flavors when freshly ground! I would think you would reach too many bitter notes before too many hot notes, if anything. Fresh pepper is intense but it isn't that hot.

@guchieskitchen 8 ай бұрын

❤❤❤❤❤❤❤

@kristenparise 8 ай бұрын

I almost always cough when eating pepper, especially if it's ground coarse. It feels like it gets stuck in my throat. Does this happen to anyone else? Any thoughts on how this could be mitigated?

@josephgitter 7 ай бұрын

I definitely get that if I inhale chilis.

@oldcowbb 8 ай бұрын

you mean it will return the flavor

@cexcshalet6753 8 ай бұрын

What is the name of that spice book? Link, please.

@josephgitter 8 ай бұрын

It's called Spiced. We'll try and get the link in for future episodes.

@brt5273 8 ай бұрын

"...a fetid, cloying stink bome" Is this the general opinion of pepper??? They need to rethink their staff.

@nicolaNW3 8 ай бұрын

I think that was stink bomb 😊

@greggsteinke4990 8 ай бұрын

New presenter please.

@emmereffing 8 ай бұрын

i like joe - but this series of videos is unnecessarily overproduced

@kierran5021 8 ай бұрын

There’s a lot of science here that he’s decided to omit from the video. Failing that he just doesn’t know it himself, if that’s the case he shouldn’t be writing anything in a book.