Hear me out: yes.
Professional chef and culinary instructor Frank Proto hates to break it to any traditionalist french chefs watching but he’s not a fan of white pepper and will deal with the black specks.
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21 Comments
That's fine if you're cooking for yourself, but if you're cooking in a restaurant or for other people, you should probably just use white pepper.
I like the way black pepper looks in a white sauce
I agree. Not much flavor in white pepper….
White pepper is excellent for reducing fishiness, but I prefer black pepper for everything else. If you don't want the black spots, you can just use whole peppercorns and remove them. A mesh seasoning ball works well for this, as does a teabag with the tea removed.
Black pepper adds a nice look in my opinion
I like the way white gravy looks so black on white works imo
White pepper in white sauce.. Black pepper can't enter, which century is this!!!1
I like the way black pepper looks aka "the spots".
I'm swiss and we watch french cooking shows and chefs do use black pepper in white sauces. I don't why he is saying that french chefs wouldn't like it haha.
I like black and white . White mashed potatoes with black pepper. White gravy with black pepper. No big deal!
I actually prefer the taste of white pepper
White sauce is better with more complexity, red sauce with simplicity (subjective)
I’m surprised Chef Frank didn’t grow the peppercorns himself
When I was a kid, I always thought it look like bugs
Love it!
Cant comment as to technique…but i recently learned about white pepper and its use in recipes, so i have quite a bit of it…
I like the black pepper, it tells me about the quantity of pepper and visually I'm ok with it, just like the black dots inside vanilla yogurt.
I only use white pepper for fish
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3 simple words for Why I prefer Black pepper in my White sauce…
Biscuits and Gravy!
Then dont make a white sauce, looks like there is dust in it.
And yes I'm french