Every recipe on the face of this planet (okay, maybe a slight exaggeration there) ends with the same six words:

“Add salt and pepper to taste.”

And so, we’ve dutifully followed those asinine words: at the end of everything cooked, we add a bit of salt, we add a few cracks of pepper. We eat our food, and assume that the seasonings we’ve added are indispensable to the dish.

But according to Anya Hoffman of Epicurious, we need to stop putting that shit on everything. That’s right: from scrambled eggs to tomato sauce to even that lovely grilled hanger steak, black peppercorn doesn’t add… more


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