An ingredient that appears in more recipes than not here at Blue Kitchen is freshly ground black pepper. Why freshly ground? Whole peppercorns ground in a pepper mill deliver much more flavor than the pre-ground stuff in tins. When I grind pepper over a pan of simmering food on the stove, the fragrance rises up to meet me, much the same effect of adding any spice to a pan.

Grinding your own pepper also allows you to control its coarseness or fineness, from crushed for steaks and chops to finely ground for delicate sauces. Continue reading “Essential kitchen tools: the Peugeot pepper mill” →