The ultimate in-salt

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Posted at 11:25AM, 13 January 2010 by JP McKeown - Writer

Any mortal can slip up when seasoning meat. A pinch too much Maldon on a roast chicken, or a touch too little salt on a rib-eye steak are excusable errors.

There is, however, one transgression which, if not completely unforgiveable, should at least be punishable by a week's diet of Trafalgar Square pigeon ragu and wholemeal pasta - possession and application of the monstrosity in a spice jar that is referred to as pre-ground black pepper.

Being boring is the ultimate sin, culinary or otherwise.

Words and phrases have not yet been coined to describe the aberration that such a faux ingredient represents, but let me suggest the following while we're waiting for the lexicographers to catch up; the ultimate lack of culinary self respect; a betrayal of the simplest laws of taste; an unforgiveable epicurean offence that takes something perfect and not only makes it imperfect but makes it boring. And being boring, I'm afraid, is the ultimate sin, culinary or otherwise.

Where do you stand on the pre-ground pepper debate? An essential ingredient or a waste of space on the spice rack?

Comments

Teen cook

13 January 2010, 11:39AM
Teen cook

My thought about that is that i prefere to ground my own black pepper so i do not have it in my spice rack. It is a waste of space and is not really as good as grounding your own.

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Nicola

13 January 2010, 11:53AM
Nicola

I think I own some. I have to say though it has been in my spice rack for about 7 years and I never use it. Perhaps my better half does...not sure really! I always use a grinder instead.

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Caity

13 January 2010, 4:52PM
Caity

Never use it - filthy stuff and a total waste of cupboard space! Having said that, I do use ready ground white pepper frequently for salad dressing etc. That I do approve of.

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Pip-a-doodle

23 January 2010, 11:00AM
Pip-a-doodle

Can you buy ground black pepper? Why? Part of the joy of adding pepper to your cooking, is the wonderful smell as the grinder works. It lifts all your senses whilst you are cooking and prepares those taste buds for the feast you are about to receive! However, ground white pepper I do use. You just can't make a decent hollandaise without it.

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Jill B

26 January 2010, 11:47AM
Jill B

Totally agree that one should always grind one's own pepper corns, especially if, like me, you are lucky enough to have relatives in Jamaica who send their own freshly-dried pepper corns. The fragrance of these is enough to stimulate the most jaded of appetites.

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Paul

3 February 2010, 10:15PM
Paul

Freshness and in turn flavour is lost when Pepper is pre-ground. Plus the grind doesn't leave any texture unlike a rough grinding hand grinder.. I found a tub of pre-ground Black Pepper in my sisters spice cupboard. The tub looked like it had been there a while and it smelt stale and closely related to smelly feet.. Keep it fresh!! http://wildfoodmushroomsfishing.blogspot.com

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Jeannie

9 February 2010, 2:56PM
Jeannie

Awful stuff! Doesn't smell or taste of anything - whereas a lovely fresh grinding of black pepper brings taste and texture to a dish. No competition at all, fresh ready for grinding every time!

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christine

13 February 2010, 8:44PM
christine

The fist time l saw Delia Smith on television, using a pepper mill to grind black pepper in the 70s, l've used the same method, before that l'd allways used ready ground white pepper, my husband still does!

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maxine mclean

24 February 2010, 9:48AM
maxine mclean

i feel there in no competition on the pepper story,fresh is best, ... well thats from a chefs point of view.!!!

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