Sichuan Peppercorns

[Anonymous No.9576915]

Has anyone worked with it before? Is it really that big of a deal or is it a meme-gredient? I just picked up a bag and am wondering what to do with it.

[Anonymous No.9576952]

>>9576915
It's a meme in most prepackaged foods and candies, much like "superfood" fads where the product contains enough trace amounts to legally be able to put it on their label.

It's the real deal if you're actually using the product in your own cooking. Dosing it can be tricky and intensity varies greatly between batches of the stuff. I'd suggest making an oil first, experiment with that and definitely have a few drops of the pure oil to experience the full numbing effect firsthand - it's fun.

https://www.thespruce.com/szechuan-peppercorn-oil-695249

[Anonymous No.9576960]

Different flavors compared to regular black pepper, but not quite as piquant. I like to mix 1/4 - 1/3 black pepper with the rest a mixture of green, white, and Sichuan pepper. Bretty good. Don't spend much more though.

[Anonymous No.9576969]

>>9576960

Ignore that post I was being ignorant.

[Anonymous No.9576974]

>>9576915
ma po dou fu

[Anonymous No.9577015]

>>9576915
They have a pleasant herbal flavor, and they create a numbing sensation on your tongue. Pretty good ingredient to use in stir fry.

[Anonymous No.9577098]

>>9576952
Thanks; I will post my results shortly. Any tips on non-traditional accompanying flavors or is it pretty much exclusively used for ma la?

[Anonymous No.9577111]

I'd recommend roasting them and then grinding them, otherwise you end up with a really gritty dish or it'll taste like you're chewing on bark/leaves.

[Anonymous No.9577123]

>>9577015
I just popped one in my mouth; the numbing sensation is definitely real and I can feel it on my lips as well. It definitely has flavors reminiscent of citrus, very lemony. It's not exactly spicy but the flavor is strong and the numbing effect makes it very noticeable. The interior has terrible texture and the outside is barky; so I'll probably make an infusion soon like
>>9576952
>>9577111 (checked)
suggested. Apparently this thing has myrcenes like mangos and weed so I'm toking beforehand to get the maximum effect (and because it makes food taste better)

[Anonymous No.9577126]

>>9577111

You absolutely have to grind them. I ruined a really nice dish that way once.

[Anonymous No.9577141]

>>9577123
>I'll probably make an infusion

That'll work. Put some of your cooking oil in your pan before you heat it up, add some whole garlic cloves and chilli pepper / flakes, then bring it all up to heat slowly, and your cooking oil should get infused with all those flavors.

I usually do a combo of the above, and then add some that I grind up at the end.

Matter of fact, I'm going to do that tonight with some chicken.

[Anonymous No.9577143]

Ramsay uses them In a roast pork dish. Fennel, onions, cardamom seeds, coriander seeds, garlic and these peppercorns. Supreme.

[Anonymous No.9577150]

>>9577141
I'm thinking potstickers because Chef John just did it.

Rolling around in my head:
>ground bison
>sichuan peppercorn butter
>thyme sprigs
>lemon juice
>chili powder
>pinch of ground cardamom
>pinch of ground allspice
>pinch of cinnamon
>pinch of garam masala
>pinch of turmeric
>mushrooms
>onions
>cabbage
For the filling. Thoughts?

[Anonymous No.9577209]

I get Ma La Chicken and Ma La Wontons every Sunday from a place that makes true Sichuan food. It's probably the greatest items I've ever had in my life. These peppercorns are the key. Pic of the wontons

[Anonymous No.9577326]

>>9577150
>>ground bison
>>sichuan peppercorn butter
>>garlic
>>chili powder
>>cumin
>>ginger
>coriander
>>onions
>>cabbage

That's more of what I'd go for, as I don't think the sichuan would blend well with the cinnamon, allspice, and cardamon....do what you think is best.

[Anonymous No.9577341]

Decided against potstickers and am going with simple pan-seared chicken breasts to highlight the flavor differences. I'm going to attempt a double-blind experiment but unfortunately I have no guinea pigs on hand. Attractive women seeking guinea pig position; please apply with a (you). The rest of you co/ck/s can fuck off.

>common marinade ingredients
>lemon juice + zest
>chili powder
>pinch of cumin
>pinch of dried thyme
>salt
>pepper
>olive oil + pad of butter

>double-blind ingredients
>pinch of cardamom
>pinch of garam masala
>sichuan pepper butter
>half-pinch of cinnamon
>half-pinch ground allspice

Will continue posting the cooking process ITT.

[Anonymous No.9577400]

Don't forget to take the little black seed out before grinding them. It's very gritty.

[Anonymous No.9578243]

>>9576915
Mixed it with thinly sliced beef broth for spicy soup. Add some coriander.

[Anonymous No.9578311]

DUDE RICK AND MORTY!