'Black pepper becomes bitter when heated; add it only when done cooking.' True?

Answer 1

No - this is not true, you can use it before or after cooking.
I use both kinds already crushed and also the kind I use in my pepper mill

Answer 2

Not true. Here is an excerpt from an article I found:

"The following is a list of the spices that don’t work with direct heat on the grill, either turning bitter or losing their flavor: cardamom, celery seed, cloves, garlic powder, nutmeg, oregano, paprika, and rosemary.

This next list is those spices that are pretty good when cooked over direct heat, although not the best. These include cocoa, coffee, coriander, dill seed, fennel, star anise, tarragon and thyme.

Finally, here’s a list of those spices that are delicious when used in a rub to be cooked over direct heat. These are allspice, ground
ancho chile, ground chipotle chile, (and both these ground chiles are available now at your local supermarket in the spice section), black pepper, cinnamon, cumin, mustard seed and red pepper flakes."

Answer 3

Oh brother....whatever. (where did you read this??) ;)

It doesn't really matter. Black pepper irritates my stomach, so I usually just throw a few whole black peppercorns into a recipe I am cooking for a long time (pot roast, spag. sauce), then fish them out later.

How could one explain Steak au Poivre? It is steak COVERED with coarse black pepper and sauteed.

Answer 4

No, have never had that happen, and I cook all the time, for many years

Answer 5

Completely wrong!