Red Pepper question

zara wrote on Wed, 17 Oct 2007 11:58:43 -0400:

z> I make a Tomato based stew in a Dutch oven. I cook it at
z> 300 f for 1-1/2 hrs. The skins separate from the pepper
z> meat and are hard and papery. Is there an easy way to
z> remove the skins prior to cooking? Your solutions would be
z> welcome.

Isn't the standard method to blacken the skins in a gas flame or
a broiler, put the peppers in a bag, wait 10 minutes and pull
off the skin.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

One time on Usenet said:

I make a Tomato based stew in a Dutch oven. I cook it at 300 f for 1-1/2
hrs. The skins separate from the pepper meat and are hard and papery. Is
there an easy way to remove the skins prior to cooking? Your solutions would
be welcome.

Blanching them could make the skins easy to peel. I've never tried
to peel them, but have noticed that when I blanch peppers to stuff
them, the skin cracks and comes away from the pepper. To do this I
cook them in boiling salted water for about five minutes. I'd think
that might work for you, too...

--
Jani in WA

"zara" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I make a Tomato based stew in a Dutch oven. I cook it at 300 f for 1-1/2
hrs. The skins separate from the pepper meat and are hard and papery. Is
there an easy way to remove the skins prior to cooking? Your solutions
would be welcome.

Red bell peppers, cayennes, or what?

zara said:

I make a Tomato based stew in a Dutch oven. I cook it at 300 f for 1-1/2
hrs. The skins separate from the pepper meat and are hard and papery. Is
there an easy way to remove the skins prior to cooking? Your solutions would
be welcome.

Roast them until the skin blackens, then toss them into a paper back for a
few minutes. By the time they cool enough to handle the skins can easily be
peeled off by hand.

here's James Silverton's last post ->:

Quoted message said:

zara wrote on Wed, 17 Oct 2007 11:58:43 -0400:

z> I make a Tomato based stew in a Dutch oven. I cook it at
z> 300 f for 1-1/2 hrs. The skins separate from the pepper
z> meat and are hard and papery. Is there an easy way to
z> remove the skins prior to cooking? Your solutions would be
z> welcome.

Isn't the standard method to blacken the skins in a gas flame or a
broiler, put the peppers in a bag, wait 10 minutes and pull off the skin.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

Spot on James.

--

Quoted message said:

<<XX>:> Buddy

"James Silverton" <[email hidden]> dropped this
news:WlqRi.1895$cI5.1200@trnddc06: in rec.food.cooking

Quoted message said:

zara wrote on Wed, 17 Oct 2007 11:58:43 -0400:

z> I make a Tomato based stew in a Dutch oven. I cook it at
z> 300 f for 1-1/2 hrs. The skins separate from the pepper
z> meat and are hard and papery. Is there an easy way to
z> remove the skins prior to cooking? Your solutions would be
z> welcome.

Isn't the standard method to blacken the skins in a gas flame or
a broiler, put the peppers in a bag, wait 10 minutes and pull
off the skin.

Yep. Or blanching as Little Malice suggested. I use the broiler method
myself. Unless I've got the grill outside going.

Michael

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

if you only want a pepper or 2 for use in cooking, then why not buy some
prepared (tinned or in oil)? I only skin peppers myself for use in fresh
salads

S

zara said:

I make a Tomato based stew in a Dutch oven. I cook it at 300 f for 1-1/2
hrs. The skins separate from the pepper meat and are hard and papery. Is
there an easy way to remove the skins prior to cooking? Your solutions would
be welcome.

Michael \'Dog3\ said:

"James Silverton" <[email hidden]> dropped this
news:WlqRi.1895$cI5.1200@trnddc06: in rec.food.cooking

Quoted message said:

zara wrote on Wed, 17 Oct 2007 11:58:43 -0400:

z> I make a Tomato based stew in a Dutch oven. I cook it at
z> 300 f for 1-1/2 hrs. The skins separate from the pepper
z> meat and are hard and papery. Is there an easy way to
z> remove the skins prior to cooking? Your solutions would be
z> welcome.

Isn't the standard method to blacken the skins in a gas flame or
a broiler, put the peppers in a bag, wait 10 minutes and pull
off the skin.

Yep. Or blanching as Little Malice suggested. I use the broiler method
myself. Unless I've got the grill outside going.

Michael

how about a kitchen blowtorch? i have an electric stove, and i've
always wanted a k.b. to deal with unruly guests.

your pal,
blake

blake murphy said:

how about a kitchen blowtorch? i have an electric stove, and i've
always wanted a k.b. to deal with unruly guests.

I have one🙂

blake wrote on Wed, 17 Oct 2007 18:51:17 GMT:

??>> "James Silverton" <[email hidden]> dropped
??>> this news:WlqRi.1895$cI5.1200@trnddc06: in
rec.food.cooking
??>>
??>>> zara wrote on Wed, 17 Oct 2007 11:58:43 -0400:
??>>>
z>>>> I make a Tomato based stew in a Dutch oven. I cook it at
z>>>> 300 f for 1-1/2 hrs. The skins separate from the pepper
z>>>> meat and are hard and papery. Is there an easy way to
z>>>> remove the skins prior to cooking? Your solutions would
z>>>> be welcome.
??>>>
??>>> Isn't the standard method to blacken the skins in a gas
??>>> flame or a broiler, put the peppers in a bag, wait 10
??>>> minutes and pull off the skin.
??>>
??>> Yep. Or blanching as Little Malice suggested. I use the
??>> broiler method myself. Unless I've got the grill outside
??>> going.
??>>
??>> Michael

bm> how about a kitchen blowtorch? i have an electric stove,
bm> and i've always wanted a k.b. to deal with unruly guests.

I know it would work! I don't have a kitchen blow torch; I use
the regular one from my workshop!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

blake murphy said:

how about a kitchen blowtorch? i have an electric stove, and i've
always wanted a k.b. to deal with unruly guests.

I have one🙂

You are so scary, Ophelia. :P

blake murphy said:

Quoted message said:

Yep. Or blanching as Little Malice suggested. I use the broiler method
myself. Unless I've got the grill outside going.

Michael

how about a kitchen blowtorch? i have an electric stove, and i've
always wanted a k.b. to deal with unruly guests.

Why not just use a regular propane torch? Those special kitchen bottles are
quite expensive, as is the fuel in the smaller bottles. The hardware models
and gas bottles are much cheaper, and you can use them for plumbing,
killing weeds in the patio and sidewalk, and I found it handy for dealing
with Japanese beetles, which have been a plague here for the last two
summers.

blake murphy <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

Michael \'Dog3\ said:

"James Silverton" <[email hidden]> dropped this
news:WlqRi.1895$cI5.1200@trnddc06: in rec.food.cooking

Quoted message said:

zara wrote on Wed, 17 Oct 2007 11:58:43 -0400:

z> I make a Tomato based stew in a Dutch oven. I cook it at
z> 300 f for 1-1/2 hrs. The skins separate from the pepper
z> meat and are hard and papery. Is there an easy way to
z> remove the skins prior to cooking? Your solutions would be
z> welcome.

Isn't the standard method to blacken the skins in a gas flame or
a broiler, put the peppers in a bag, wait 10 minutes and pull
off the skin.

Yep. Or blanching as Little Malice suggested. I use the broiler method
myself. Unless I've got the grill outside going.

Michael

how about a kitchen blowtorch? i have an electric stove, and i've
always wanted a k.b. to deal with unruly guests.

your pal,
blake

Ahhhhh... the torch method. That would absolutely work. Now I want a
torch for the kitchen. One could pretend to be caramelizing something and
scorch the unruly guest's hair.

Michael <- adding blow torch to his Xmas list

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

James Silverton said:

blake wrote on Wed, 17 Oct 2007 18:51:17 GMT:

??>> "James Silverton" <[email hidden]> dropped
??>> this news:WlqRi.1895$cI5.1200@trnddc06: in
rec.food.cooking
??>>
??>>> zara wrote on Wed, 17 Oct 2007 11:58:43 -0400:
??>>>
z>>>> I make a Tomato based stew in a Dutch oven. I cook it at
z>>>> 300 f for 1-1/2 hrs. The skins separate from the pepper
z>>>> meat and are hard and papery. Is there an easy way to
z>>>> remove the skins prior to cooking? Your solutions would
z>>>> be welcome.
??>>>
??>>> Isn't the standard method to blacken the skins in a gas
??>>> flame or a broiler, put the peppers in a bag, wait 10
??>>> minutes and pull off the skin.
??>>
??>> Yep. Or blanching as Little Malice suggested. I use the
??>> broiler method myself. Unless I've got the grill outside
??>> going.
??>>
??>> Michael

bm> how about a kitchen blowtorch? i have an electric stove,
bm> and i've always wanted a k.b. to deal with unruly guests.

I know it would work! I don't have a kitchen blow torch; I use
the regular one from my workshop!

James Silverton

james, you're a man of many facets.

your pal,
blake

Dave Smith said:

blake murphy said:

Quoted message said:

Yep. Or blanching as Little Malice suggested. I use the broiler method
myself. Unless I've got the grill outside going.

Michael

how about a kitchen blowtorch? i have an electric stove, and i've
always wanted a k.b. to deal with unruly guests.

Why not just use a regular propane torch? Those special kitchen bottles are
quite expensive, as is the fuel in the smaller bottles. The hardware models
and gas bottles are much cheaper, and you can use them for plumbing,
killing weeds in the patio and sidewalk, and I found it handy for dealing
with Japanese beetles, which have been a plague here for the last two
summers.

hmm. i thought the kitchen models were smaller and thus cheaper.

your pal,
blake

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

James Silverton said:

blake wrote on Wed, 17 Oct 2007 18:51:17 GMT:

??>> "James Silverton" <[email hidden]> dropped
??>> this news:WlqRi.1895$cI5.1200@trnddc06: in
rec.food.cooking
??>>
??>>> zara wrote on Wed, 17 Oct 2007 11:58:43 -0400:
??>>>
z>>>> I make a Tomato based stew in a Dutch oven. I cook it at
z>>>> 300 f for 1-1/2 hrs. The skins separate from the pepper
z>>>> meat and are hard and papery. Is there an easy way to
z>>>> remove the skins prior to cooking? Your solutions would
z>>>> be welcome.
??>>>
??>>> Isn't the standard method to blacken the skins in a gas
??>>> flame or a broiler, put the peppers in a bag, wait 10
??>>> minutes and pull off the skin.
??>>
??>> Yep. Or blanching as Little Malice suggested. I use the
??>> broiler method myself. Unless I've got the grill outside
??>> going.
??>>
??>> Michael

bm> how about a kitchen blowtorch? i have an electric stove,
bm> and i've always wanted a k.b. to deal with unruly guests.

I know it would work! I don't have a kitchen blow torch; I use
the regular one from my workshop!

James Silverton

james, you're a man of many facets.

your pal,
blake

Is this anything like a 'diamond in the rough'?
Dee Dee

blake murphy <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

Dave Smith said:

blake murphy said:

>
>Yep. Or blanching as Little Malice suggested. I use the broiler
>method myself. Unless I've got the grill outside going.
>
>Michael

how about a kitchen blowtorch? i have an electric stove, and i've
always wanted a k.b. to deal with unruly guests.

Why not just use a regular propane torch? Those special kitchen
bottles are quite expensive, as is the fuel in the smaller bottles.
The hardware models and gas bottles are much cheaper, and you can use
them for plumbing, killing weeds in the patio and sidewalk, and I
found it handy for dealing with Japanese beetles, which have been a
plague here for the last two summers.

hmm. i thought the kitchen models were smaller and thus cheaper.

Do they come in really large sizes for the kitchen? I want a big one so
I can intimidate unwanted dinner guests.

Michael

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

Michael \'Dog3\ said:

Do they come in really large sizes for the kitchen? I want a big one so
I can intimidate unwanted dinner guests.

Ants?

Or in my case..... nieces :-)

blake murphy said:

Quoted message said:

Why not just use a regular propane torch? Those special kitchen bottles are
quite expensive, as is the fuel in the smaller bottles. The hardware models
and gas bottles are much cheaper, and you can use them for plumbing,
killing weeds in the patio and sidewalk, and I found it handy for dealing
with Japanese beetles, which have been a plague here for the last two
summers.

hmm. i thought the kitchen models were smaller and thus cheaper.

With the disclaimer that prices vary from place to place, I did a little
surfing. Canadian Tire sells a cheap set, just a torch and bottle c/w
bottle of propane for $16.99, or the same with some extra attachments for
$19.99, and a self igniting set c/w propane for $29.99. The propane
bottles included are the 400 gram size.

Most of the creme brulee torches were $25 up.

I have to admit that I am not up to date on all the local prices. I
remember my wife wanting one years ago and I was astounded at the prices
for the little guys. My regular propane torch sets works fine for the rare
caramelizing that we do, but one of the small ones would not do what I need
it do around the rest of the house.