Pre-seasoning with black pepper

[TastyReuben]

I have seen people make white gravy with pepper and no sausage, which I get for making chicken fried steak. But I have seen it on breakfast buffets next to fresh biscuits for biscuits and gravy, sheesh. No sausage is always a disappointment.

That’s actually how I prefer it, because Mom never put sausage in her breakfast gravy when I was growing up, so that’s what I was used to.

Used to be, around here, it was about 50-50 if a diner put sausage in their breakfast gravy, but nowadays, it’s about 95-5 in favor of - I still know a couple of places who leave it out.

 

[JAS_OH1]

That’s actually how I prefer it, because Mom never put sausage in her breakfast gravy when I was growing up, so that’s what I was used to.

Used to be, around here, it was about 50-50 if a diner put sausage in their breakfast gravy, but nowadays, it’s about 95-5 in favor of - I still know a couple of places who leave it out.

It makes sense for chicken fried steak and white gravy for potatoes, so I guess from a restaurant standpoint it makes sense to not have 2 different gravies taking up space (or 3 if they serve a brown gravy too).

 

[badjak]

We always used loads of pepper and mainly black. Always freshly ground.

My aunt even had one of those very old hanging coffee grinders (Douwe Egberts) filled with black pepper

I can't say if that is typical Dutch as our family on both sides was maybe a bit more exposed to different cultures than most.
But these days, most Dutch eat pretty cosmopolitan

 

[vernplum]

What is 'pre-seasoning'? I'm not familiar with this term. A Google search turns up seasoning of woks which obviously isn't it.

Is 'pre-seasoning' the use of salt and pepper during the cooking process and 'seasoning' is adding S+P from shakers at the table?

 

[badjak]

Is 'pre-seasoning' the use of salt and pepper during the cooking process and 'seasoning' is adding S+P from shakers at the table?

That's how I interpreted it

 

[TastyReuben]

What is 'pre-seasoning'?

I interpreted the original post as using black pepper during the cooking process would be pre-seasoning, and MG’s personal use is more like a finishing spice once the dish is cooked.

FTR, I use it both ways…for the same dish!

 

[vernplum]

That's how I interpreted it

I interpreted the original post as using black pepper during the cooking process would be pre-seasoning, and MG’s personal use is more like a finishing spice once the dish is cooked.

FTR, I use it both ways…for the same dish!

If that's the case then yes. While on a spurt of cramming learning French cooking a few years back, it seemed to me that in almost every recipe, meats (especially) would be seasoned with both salt and pepper right at the start of the recipe and this was all part of layering flavour. And if 'pre-seasoning' can mean seasoning an ingredient even before it goes in the pot then that seems common too - at least in the French cooking I've seen or followed. I don't find this in any way causes any peppery harshness later on.

White pepper is commonly used in marinades in Chinese/Asian cooking too before cooking happens.

 

[karadekoolaid]

The only time I pre-season is when I'm marinating Indian food.I predominantly use black pepper, rather than white, directly from pepper grinder.