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It seems when I'm making large pots of soup say 8 quarts, that the ground pepper sinks to the bottom & doesn't dissolve. Any thoughts?

asked by miss jane almost 2 years ago
6 answers 1259 views
Baci1
HalfPint

HalfPint is a trusted home cook.

added almost 2 years ago

Ground pepper doesn't dissolve and it will always sink to the bottom of the soup. But if you want it to be less noticeable, I would use finely ground pepper, or ground your own. This way it be less noticeable to eyes and tongue (in terms of feel, not flavor).

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 2 years ago

As HalfPint noted, ground pepper simply is not soluable. One approach might be to tie whole pepper corns in a cheese cloth sachet.

Dsc00859_2
added almost 2 years ago

I put a small handful of whole peppercorns in a teaball and simmer that, rather than using ground.

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 2 years ago

Pepper is plant-based and can't dissolve, whereas salt is a mineral crystal and can. I also use the teaball approach often.

Default-small
added almost 2 years ago

When preparing soups or sauces traditionally you will use a sachet, which is a bundle of spices wrapped in cheesecloth, allowed to float for a period of time before you remove it and the product is finished. You could use a satchet, you can grind your peppercorns finer, and assuming you were using black, try a white peppercorn. The texture of the matured berry will be finer because it has had the outer shell removed. A spice grinder will get your peppercorns fine ground, but a mortar and pestle will turn them to dust then making it as close to water soluble as you will get.