How to Roast and Skin a Red Pepper - CHOW

[itsRyanLiew]

DONT WASH IT!!! NOOOOOOOO!!!! FCK! JUST PEEL IT DAMMIT

[megamimulus]

We use a propane torch to burn the skins, preserving the firm texture and natural flavor of the peppers. Immediately after rapid blackening, plunge the peppers into cold water. The skins rinse off easily leaving the firm flesh unscathed. After cleaning and stuffing, the peppers are put in a hot oven to melt the cheese and add a warm "roast" flavor. (see video)

(Start out with tasty varieties. Carmen and off-season grocery-store "Ancient Sweet" are wonderful!)

[pradawallflower]

@megamimulus right, like i'm going to go out and buy a propane torch just to roast a red pepper when this chick just did it in 45 seconds? uh, okay...

[chillaxation]

She washed it?! Chef will not be happy.

[rabbiteh]

i dont use water. It washes away the flavour.

[gardnyc]

I think plastic bag + hot pepper = plastic ON pepper, not good

[kidowner]

@gardnyc why is that? :O

[tobythesandwich]

@gardnyc The pepper isn't hot enough to melt the plastic.

[3bo0odpala]

SHOW TITS!

[killuminati63]

damn nice tip

[nfldman1976]

I see you know how to handle a bag

[leanonme1]

i can roast it so theres no burnt part just blackend blisters that easaly peel off

[mrtesting]

WRONG!!!

[a090006]

wonderfull