Serious Eats: Talk
Cooking with Sichuan peppercorns?
I recently bought myself a packet of sichuan peppercorns. I like the flavor, but I'm a little perplexed at the preparation. I can't just toss them into a dish.
Do you toast/roast them? Grind?
Some online resources tell me to pick the seeds out because they are gritty. Is there an easy way to do it? Do you make a chili oil?
Also, what are your favorite applications?