Question about preparation of roasted red peppers
By suspenseful
@suspenseful (40192)
Canada
May 23, 2008 2:48pm CST
I have watched how they roast red peppers on the Cooking Channel, and usually the cooks have a gas stove and they just turn the red peppers over the flame, put the pepper in cold water, and peel off the charred skin. However I do not have a gas stove, I have a ceramic top. I do have a broiler, and I do have a bbq outside, but do not want to use the latter every time I need a red pepper salad or sauce.
So how do those who do not have a regular electric or gas stove, remove the skins off of red peppers? And how long does it take? I would like to make more dishes, and chopped peppers with the skins on do not cut it.
1 person likes this
3 responses
@pergammano (7682)
• Canada
29 May 08
There are two options, that I use, hopefully they will be of help to you!
1) I have a nozzle that fits on the small (camping size) propane tanks and I sear the peppers (holding them with tongs) with the same results
or;
2) When I have the BBQ on (or broiler) I will sear extras for the week's food prep. They do last quite a while in fridge...chop them up after seared and put in closed container.
It is a very fast process...so have fun! Cheers.
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@suspenseful (40192)
• Canada
29 May 08
I am rather scared of using a propane torch, but I can try it. I do not like getting burned and I would hate for me to go downstairs with the peppers when my husband is welding the pipes together and say, "excuse me, I want to make roast peppers for supper tonight."
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@pergammano (7682)
• Canada
29 May 08
It is a very small torch...do it outdoors...and use Tongs...BBQ tongs!
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@chrislotz (8136)
• Canada
31 Jul 08
I rarely make anything that I need to cook my red peppers first. I usually just dice them up and use them in my chili or whatever without cooking them first or peeling them. But if I do I would use my double broiler. A double broiler, in case you don't know, is a pot with holes in the bottom, put into another pot that I put the water in and let boil. That way the peppers steam without sitting in the water. Then after it is cooked I run it under cold ater and it peels real easy. But in doing it this way, cooking the pepper first and peeling it, takes out a lot of the flavour and the good mutrients too.
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@suspenseful (40192)
• Canada
31 Jul 08
I guess you mean a steamer. I can get one of those. That should work. Thanks for the suggestion.
@suspenseful (40192)
• Canada
3 Aug 08
I thought that is what you meant. I will have to get some. I wonder if the fold up kind work just as well.
@chrislotz (8136)
• Canada
1 Aug 08
Yes, a steamer. I guess I am showing my age by calling it a double broiler. That is what we called them back in my day.
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@flowerchilde (12529)
• United States
23 May 08
I think if you dipped them into some boiling water they would come off.. You'd have to experiment though as I'm not sure how long it would take.. For tomatoes, for instance, it only takes a moment. Good luck! Hopefully someone knows more than I do about it!
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@suspenseful (40192)
• Canada
24 May 08
I think it takes more than boiling water. My father used to burn the skin off and there was something about a paper bag, but we had an oil stove, and later on a gas stove. Red peppers are not as easy to remove as tomatoes. I have removed tomato skins when I had to make tomato sauce, but I have not had that experiment with red peppers.
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@flowerchilde (12529)
• United States
28 May 08
Thanks! I may need to know that!
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