Re: Bell peppers

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Post #198,937 by hnick 3/16/05 7:26:08 AM Reply	Re: Bell peppers Unless I want the peppers crisp, I usually put them on a gas stove and when the skin chars, I scrape it off with a paring knife. I find that if I remove the skin under water, I lose some of the nice juices that develop when the skin is charring. This also lets me do a couple at once, and while they are working I can do other prep work.
Post #199,011 by Andrew Grygus 3/16/05 11:51:21 AM Reply	Yes, you would lose juices with water that way. The propane torch is so fast the pepper barely gets warm so no juices are released. [link\|http://www.aaxnet.com\|AAx]

Today's asparagus recipe. - (Andrew Grygus) - (10) - March 16, 2005, 01:22:40 AM EST

Gotta find my asparagus soup recipe - (drewk) - March 16, 2005, 01:42:00 AM EST

Re: Bell peppers - (hnick) - (1) - March 16, 2005, 07:26:08 AM EST

Yes, you would lose juices with water that way. - (Andrew Grygus) - March 16, 2005, 11:51:21 AM EST

Ew -NT - (lister) - (5) - March 16, 2005, 02:42:52 PM EST

Ew?? - (Andrew Grygus) - (4) - March 16, 2005, 07:38:05 PM EST

gonna need back bacon or donuts for lister to eat it -NT - (boxley) - (2) - March 16, 2005, 09:40:58 PM EST

Well, that's good. - (Andrew Grygus) - March 16, 2005, 10:39:05 PM EST

Sssshhh... - (lister) - March 17, 2005, 08:11:31 AM EST

Haven't ever eaten or seen head cheese - (lister) - March 17, 2005, 07:58:56 AM EST

s/vinegarette/vinaigrette/ - (a6l6e6x) - March 16, 2005, 04:50:26 PM EST

Sorry. I don't see the benefit for me in that arrangement.
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