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Anyone got a great method for charring and skinning a LOT of bell peppers?

rainey Feb 28, 2010 02:44 PM

Hope so! I've got to do a lot and I only have gas burners to do them on.

  1. ttoommyy Mar 1, 2010 05:01 AM

    Just throwing this out there...but do you have access to an outdoor grill? If so, that's the answer.

    2 Replies
    1. re: ttoommyy
      rainey Mar 1, 2010 06:05 AM

      I do have a gas grill that I use year round but I was never satisfied with how the distance from the flame left the crenelated parts of the peppers uncharred. If I cut them into flat portions as DGresh suggests I could probably lay the all on the grill with better effect. I'll try that next time.

      Thanks, all!

      1. re: ttoommyy
        jsaimd Mar 1, 2010 06:54 AM

        I get huge bags as an extra order from my CSA in the summer and char/peel and freeze for winter. I also do on a grill - we have a large one. The cool at the skin pops right off. But yes, we do get less char in the creases. We generally get piquillo peppers, which i find work better.

      2. d
        DGresh Mar 1, 2010 03:32 AM

        I generally do them in the oven (broiling), but first I cut them into thirds, or even quarters depending on their shape, and remove the seeds so they lie reasonably flat. That way, no need to turn them. I try to put the cuts along the "bulges" of the pepper to get the flattest pieces possible.

        2 Replies
        1. re: DGresh
          rainey Mar 1, 2010 05:57 AM

          You know, that bit of cleaning them out and grilling them flat sounds like an excellent idea. I just HATE cleaning the seeds and ribs out when they're all floppy and drippy inside.

          1. re: DGresh
            greygarious Mar 1, 2010 07:03 AM

            Even simpler, halve them and flatten with the palm of your hand, then broil.

          2. coll Mar 1, 2010 12:03 AM

            Broil in oven on top rack, turning a few times when they get black. Gas or electric works fine. I'm glad no one ever told me I had to do it over the burner or I'd probably never have gotten into it much, sounds like a pain.

            2 Replies
            1. re: coll
              dmd_kc Mar 1, 2010 07:46 AM

              Doing them over a burner also results in the holiest mess on your cooktop that I've ever seen. Nothing but ammonia removes the burned-on sugar.

              Outdoors on a gas grill is THE way to go if possible.

              1. re: dmd_kc
                rainey Mar 1, 2010 08:00 AM

                I've always done them on the cooktop and I can't say I've had any problem that's difficult to clean up. Of course, I remove the grate and use tongs to hold them directly in the flame. But the point is the sugars are contained inside the cavity of the pepper until it's cut open.

                Perhaps this is a reason NOT to cut and clean them first...

            2. r
              runwestierun Feb 28, 2010 04:10 PM

              I use a propane weed burner. The new husband put a grilling cage at the end of a loooong pole and we can do a dozen at a time. Here's a photo :

              4 Replies
              1. re: runwestierun
                rainey Mar 1, 2010 05:56 AM

                I keep saying I'm going to get myself a butane torch. Not one of those little creme brulee things but a proper torch.

                1. re: rainey
                  runwestierun Mar 1, 2010 11:44 AM

                  It makes cooking so exciting! I don't know anything about butane. Mine is propane. I like propane because it's alot hotter than natural gas. Is butane hotter still?

                  1. re: runwestierun
                    rainey Mar 1, 2010 12:26 PM

                    Damned if I knew. I just thought butane was what usually came in somewhat smaller tanks that you could heft in one hand as opposed to the big canisters of propane.

                    I'll go to the hardware store and see what they've got that they'll trust me with. ;>

                    1. re: runwestierun
                      Bryan Pepperseed Mar 2, 2010 03:55 AM

                      I could be wrong, but I believe that MAPP gas (yellow can) is the hottest one readily available at hardware stores/home centers.
                      It's the one I use, and it works well for me.
                      To avoid smoke in the house and allow for larger batches, I use my (unlit) outdoor grill as a work surface.

                2. Cherylptw Feb 28, 2010 04:00 PM

                  I do mine in the oven....

                  1. mrbigshotno.1 Feb 28, 2010 03:57 PM

                    Fire up all 4 burners and just lay them right on the grate, after theyare good and charred, put them in a paper grocery bag (sealed tight) for about 15 minutes. they should peel easy.

                    1. n
                      nemo Feb 28, 2010 03:57 PM

                      Depending on size, I can usually get three or four around each gas burner. Using tongs, keep turning them until as black as you want them. I like a Martha Stewart tip for skinning. As each pepper comes off the stove, wrap in a paper towel instead of putting in a bag or covered bowl. When cool enough to handle, use the paper towel to wipe off the charred skin. When doing a lot, it keeps your hands from staining.

                      1 Reply
                      1. re: nemo
                        rainey Mar 1, 2010 05:54 AM

                        Yeah, that's what I did. It worked OK except that with so many peppers to pay attention to, some really got roasted on some parts and not nearly done on others.

                        But they're done! ;>

                        Thanks, everyone, for the tips.

                      2. j
                        jeremyn Feb 28, 2010 03:38 PM

                        No broiler? You might be able to put them in your oven as hot as it goes and do them in there.

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