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.

 

[msmofet]

I consider pre-seasoning as an example -seasoning a meat and allowing to sit and reach room temperature before cooking.
Or in a marinade.

I do that when I have time. Usually I season meat before I cook it and after if needed on plate.
Other things I season before cooking and taste as I go to adjust as needed.

And add at table if wanted.

 

[JAS_OH1]

The only things I really use pepper for as a pre-seasoning is when I make sausage gravy for my biscuits and gravy and in chicken n dumplings. I do keep a can of black pepper in the spice cabinet for that. Otherwise it's just a few grinds from the mill just before serving, like on eggs. Mostly just eggs now that I think about it, I rarely add pepper to anything else except maybe salad.

Well now that I think about it, I do it more often than I stated above. When I've made lamb shanks I used both salt and pepper before the initial sear. I salt and pepper meat before breading it and frying. I tend to preseason vegetables with salt only and add pepper when on the plate.

 

[TastyReuben]

Hey…I watched an episode of New Scandinavian Cooking with Tina Nordstrom’s pepper grinder, and here she is using it twice:

On some raw eggs destined to become an omelette…

…and on some raw (and freshly shot that day) duck destined to end up on a salad.


Then, purely by coincidence, I watched a two-recipe YT video from some German woman I like, and she’s peppering up her eggs but good:

Recipe 1…

…and recipe 2.

 

[JAS_OH1]

Hey…I watched an episode of New Scandinavian Cooking with Tina Nordstrom’s pepper grinder, and here she is using it twice:

View attachment 131052
On some raw eggs destined to become an omelette…

View attachment 131053
…and on some raw (and freshly shot that day) duck destined to end up on a salad.


Then, purely by coincidence, I watched a two-recipe YT video from some German woman I like, and she’s peppering up her eggs but good:
View attachment 131054
Recipe 1…

View attachment 131055
…and recipe 2.

I like her (some German woman) cutting board. One of my cutting boards (the one I use most often) is nearly identical to Tina's.