White pepper suspicions ...

[Gizmo]

Maybe some of you world-class chefs on here can help me out ... see I like the taste of white pepper so I like to cook with it but for a long time I've suspected that white pepper can't handle cooking temps much - seems to lose it's oomph after it's been cooked.

Also seems to lose some power after it's been mixed into a recipe and stored too... like a rub, etc....

Anybody else notice this?
Any suggestions beside just putting it in last after the cooking is done?

...or is there an idiot in my kitchen ... come on - I can take it ...

[smokendink71]

no you are tasting what is true, a lot of peppers lose their potency after being heated for long periods of time, white pepper being one of the worst culprits for this. I use white pepper in my clam chowders and I too like the flavor, so not only do I use it during the cook but also I add it at the end to bring flavors back to where I want them. white is also very apt to staling faster than other spices, I recommend buying it in whole peppercorn style and cracking it as you need it, but I recommend this with all herbs and spices. Hope this helps Rick, have a happy 4th of July!

[Frank_Cox]

good info! I never thought of that before. I know a lot of chili cook use it at chili cook offs. I didn't know that a true chili cook off is more like a gravy, not beans and meat like I want. They use it in their cook offs because you are not allowed to have anything visible in your chili (gravy)

[The Czar]

Something I noticed as well.....a lot of rubs lose their heat during the cooking process.....this is why in bbq a lot of guys sauce a good strong heat on at the end to make up for that loss...

[smokendink71]

or add more rub when foiling dc

[smokendink71]

I'll have to send you a sample of my chili powder also Frank, I think you would like it

[Frank_Cox]

sounds great dink!

[Gizmo]

I knew it! - Thank you SO much... !
Heading to the store for a spice grinder today...

I forgot to mention there also seems to be 2 different grinds of white pepper available - course and fine - course is cheaper but the fine seems more potent - but that could be a brand thing too ...

[alleyrat58]

or add more rub when foiling dc

Be careful with this, I have been bitten a couple of times adding more rub after I start cooking. Depending on how much rub you use initially, adding more rub can lead to a gritty texture. All of the rubs I use dissolve fairly quickly but my chicken has a been particular problem lately. On the advice of a fellow a competitor, I started using Obie Cue's sweet rub on my chicken about halfway through cooking, not because it adds much flavor, but it colors the chicken a nice deep red. I found that if I don't spray the chicken with a little water after adding it, the rub won't dissolve and once it's sauced the chicken is really gritty - like somebody poured sand into my sauce.

Something I noticed as well.....a lot of rubs lose their heat during the cooking process.....this is why in bbq a lot of guys sauce a good strong heat on at the end to make up for that loss...

If you don't think you are getting the right heat, add it to your sauce so it will dissolve. Pretty sure the gritty texture accounts for our lower scores at North Platte in May. We made up for it in Storm Lake, though.

[smokendink71]

good point alleyrat and rick the finer grind tastes more potent because it is able to cover your palate easier because it is so fine

[Gizmo]

Okay! ... as DC would say: seems legit!

[The Czar]