Sichuan Pepper -- Freshly ground vs preground
Yesterday I was preparing a recipe for Vegetarian Mapo Tofu which called for 1 teaspoon of finely ground Sichuan pepper. I have only one other cooking experience with this spice, which was part of a steak rub (used preground for that, no issues). For yesterday’s recipe, I ground several fresh Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude