Saturday, July 14, 2018

How to Peel Peppers in 4 Ways


HOW TO PEEL PEPPERS IN 4 WAYS





Peppers are a great kitchen ingredient and commonly found in many traditional cuisines around the world, not just Mediterranean.

While you may have mastered popular dishes with peppers, like pepperonata, have you discovered a pain-free technique to removing the skin?

For example, did you know you can skin the peppers by roasting them in the oven or scalding them in the microwave ...

Here are four easy techniques for removing the peel to try out, and discover your favourite:

How to Peel Peppers


How to Peel Oven Roasted Peppers
Roasting peppers in the oven to remove the skin is one of the most commonly used techniques. Simply brush the peppers with extra-virgin olive oil, then place the peppers on a baking paper on a baking sheet and cook in the oven at 280 ° for about 30 minutes. At the end of the cooking time you'll notice the blackened and puffy skin: after leaving the peppers in the closed oven for about ten minutes, pass them under cold water and the peel will come off by itself!

How to Peel Microwaved Peppers
Open the peppers and remove the seeds and white parts, cut them into strips and place them in a microwave suitable container. Cook on maximum power for 3 minutes then place them in a food bag. Leave the peppers for 5/10 minutes and the peel will come away on its own.

How to Peel Grilled Peppers
Simply place the peppers under a hot grill until the skin blisters and turns partially black. Then, place the peppers in a plastic food bag while still hot. After about 10 minutes, remove the peppers and slip off the skin. This technique can also be done using a flame on the stove or with a blow torch, being very careful not to burn yourself!




How to Peel Peppers Raw

And as a last resort, if you don't have a heat source you can always try using a vegetable peeler to remove the skin. In this case it's not so easy to remove the skin, so it's advisable to cut the pepper in half before you get to work with the peeler.

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