What am I doing wrong ´cooking´ peppers in oven?

Oliveview · « **on:** July 02, 2008, 18:15 »

I´ve tried twice this week to blacken peppers in the oven to skin them. I put the first lot in a sealed plastic bag to sweat off after and they wouldn´t peel, and the ones that did there was nowt under the skin, I´ve cooked more today and they soom to look as if they are going to go the same way

I want to make ´fritters´ or bottle them..... if only I could get some flesh to work with. Should I be grilling them instead of putting them in the oven?
Pamela

gobs · « **Reply #1 on:** July 02, 2008, 18:52 »

Once cooked, the skin should peel off, wichever way you cook them.

They just probably need a bit longer. Some thin fleshed or not yet tickened peppers are not worth the bother though.

I like to roast them in olive and a bit of stock or with juicy toms, just on a tray, no gimmicks.

Ice · « **Reply #2 on:** July 02, 2008, 21:13 »

If you have a gas ring put them directly on the flame and turn when blackened. Ohterwise a good hot grill will do. Then place in a plastic bag until cool enough to handle. Some skin will remain impossible to get off but don't worry, it tastes great.

jennyb · « **Reply #3 on:** July 02, 2008, 22:06 »

or if its a nice day put them on the BBQ - we normally have one each when we have a BBQ. they blacken nicely there.

gobs · « **Reply #4 on:** July 04, 2008, 10:49 »

Nicely blackened peppers, hm, yum, yum!

Sadgit · « **Reply #5 on:** July 04, 2008, 10:56 »

Quote from: "Ice"

If you have a gas ring put them directly on the flame and turn when blackened. Ohterwise a good hot grill will do. Then place in a plastic bag until cool enough to handle. Some skin will remain impossible to get off but don't worry, it tastes great.

this is what I do.. a nice hot gas ring. watch your finger though

SalJ1980 · « **Reply #6 on:** July 04, 2008, 20:01 »

Quote from: "Sadgit"

Quote from: "Ice"
If you have a gas ring put them directly on the flame and turn when blackened. Ohterwise a good hot grill will do. Then place in a plastic bag until cool enough to handle. Some skin will remain impossible to get off but don't worry, it tastes great.

this is what I do.. a nice hot gas ring. watch your finger though

Yep, I'm with the gas ring/naked flame crew. Stab 'em on a fork to save your fingers!

Bombers · « **Reply #7 on:** July 04, 2008, 20:12 »

Quote from: "SalJ1980"

Quote from: "Sadgit"
Quote from: "Ice"
If you have a gas ring put them directly on the flame and turn when blackened. Ohterwise a good hot grill will do. Then place in a plastic bag until cool enough to handle. Some skin will remain impossible to get off but don't worry, it tastes great.

this is what I do.. a nice hot gas ring. watch your finger though

Yep, I'm with the gas ring/naked flame crew. Stab 'em on a fork to save your fingers!

BBQ for me.. But it's a bit of a game turning the peppers with your one hand, whilst holding the umbrella with the other

Oliveview · « **Reply #8 on:** July 05, 2008, 22:46 »

I did the first pepper on the gas ring, but as I had about 40 to roast I thought I´d have another go in the oven, this time grilling the peppers

Every one skinned perfectly (well almost perfect) I´ve bottled 3 small jars and made émpanadas (opened out the pepper and put it in egg/breadcrumbs and fried them)
Success at last

Pamela

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