Exclusively White Pepper? (no black pepper)

[silver]

Has anyone attempted a KFC_OR flavor/note clone seeking recipe using zero black pepper, and bumping up white pepper to take the place of the missing black pepper?  If so, please comment as to the flavor/note satisfaction (or dissatisfaction) perception.

[viper1431]

To me white pepper just tastes like black pepper with less flavour.

[silver]

Jan 30, 2022 12:27:08 GMT viper1431 said:

To me white pepper just tastes like black pepper with less flavour.

Since the water based black outer shell removal process is sort of loosely akin to the water based Swiss Process for decaffeinating coffee, I completely agree with you.   But is that a good thing, a bad thing, or a neutral thing?

White Pepper actually contains about 3.5% more Piperine (due to the removed weight of the black husks), so on a perceived heat basis it is roughly 3.5% hotter.  So 3.5% less can be used vs. Black Pepper if maintaining a Piperine level is the goal.

Example:
Original Recipe contains 6g. White and 4g. Black Pepper added to 400 grams of cake flour. 10 grams total Pepper.

Revised recipe contains 6g. + (0.96.5 x 4g.) = 9.86g. of exclusively White Pepper (whereby to deliver the same nominal heat level).

The small gram savings can then be applied to the bolstering of other ingredients.

Just a thought.

[willy]

My research shows that more extract is drawn out of white pepper than black pepper.

[cascader]

This is complicated by grind size. White pepper is often found pre-ground to a specific size. Changing the grind size will result in perceived taste and hotness differences and mouth feel. My experience is that one might eat steak Au Poivre covered in cracked peppercorns and find it delicious, but be unable to enjoy the same product if even a fraction of those peppercorns were ground finely across the steak before cooking.

[silver]

I now have a cooked recipe which used exclusively White Pepper under my belt. All of it was pulverized in a coffee grinder. Out of 12 solo attempts at KFC_OR clone recipe formulation which evolved into actual cooking attempts (above and beyond merely copying and cooking the recipes of others) my wife labeled it as my 3rd best attempt overall. It was actually far more similar than different to recipes using a mix of White and Black Pepper, but it did 'perhaps' have a certain Pepper character boringness (for lack of better terminology by which to explain it, wherein I'm open to admitting that this boringness perception may merely arise from my own pre-conceived confirmation bias). I would not at all be afraid to do it again. If it was sprung upon me in a blind taste test with the same recipe sans for having both B&W Pepper, it may be the case that it would stump me and the boringness was coming from elsewhere within the recipe. But my next experiment in this arena will be to invert the more traditional (of late, at least) rolls of White and Black, and place Black Pepper in the dominant position on a 3:2.5 ratio basis over White.

[silver]

Update, I can now affirm that the eating of a generally similar recipe sans for giving Black Pepper the weight lead over White didn't change things much at all vs. what I noted within the post above this one. I'm now leaning to more of a position that the ratio of White to Black (or Black to White) Pepper is likely meaningless as to the pursuit of the 'note'.