Why whole peppercorns?
Some recipes call for whole peppercorns. Why not crack them and use a lot
less? In a cooking show I watched recently the host specifically said "Do
not crack or grind them" but he did not explain why.
The only reason I can think of is to make it easier to take them out of a
sauce or soup if you want the taste of pepper but not the
texture/appearance.
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