Many recipes say to “salt and pepper the meat before grilling it.”
The reason for adding salt is as described in the article above. But why shake the pepper beforehand?
In conclusion, peppering meat before grilling is a mistake.
"Pepper must always be shaken last to keep its flavor intact. Anytime, any dish" (from Pierre Gagnaire, who was selected as the world's best chef)
①Because it burns.
Overcooking pepper not only burns it, but also makes it bitter and gouged. Pepper starts to burn at a fairly low temperature of 140°C. (140-150°C (Panasonic) at the weakest IH)
②I don't know how much pepper it took.
Some of the pepper sprinkled on the meat falls onto the grill, pan or cooking plate. When you put pepper on meat while it's cooking, you don't know how much pepper fell off the meat. Plus, if you make a sauce out of gravy, you don't know how much pepper is in the gravy.
③When pepper is heated in a liquid, it is boiled and becomes bitter.
The timing to put pepper in the heated liquid should be put in just before stopping the fire.
At that time, the reason pepper was added to the broth was for its antiseptic properties, not for its flavor.
※Note
① Pepper does not penetrate the meat.
② It is a mistake to roast and smell. Pepper has a strong spice aroma when ground. In addition, it is a type that masks the fishy smell (covers with a strong scent from above). (It is the spices of the lily family, such as garlic, onions, chives, and green onions, that give off their fragrance when heated.)
* If you are going to roast, strict temperature control (1°C unit) and time control (second unit) are required.
In conclusion, just before you can cook. If it's meat, the correct answer is to shake it when it's cooked.