PSA: A kitchen in Austin taught me to stop using pre-ground pepper

Last week, I was helping a friend open a new spot in Austin. I saw the head chef crack whole peppercorns for every single dish, even during a busy lunch rush. He told me, 'The oils in pre-ground are gone in minutes, you're just adding dust.' I started doing it at my own place and the difference in flavor is huge, especially in simple sauces. What's one small change you've made that had a big impact on your food?

2 comments

2 Comments

gavin_mason312d ago

My pepper grinder gets more action than my gym membership these days.

evand652d ago

That line about the pepper grinder is funny because it's true. It got me thinking about how we measure effort now. Turning a grinder feels like a small win, while the gym feels like a huge chore. Maybe we just want tasks that have a clear, instant result, like seasoned food, instead of goals that take months.