Thread: ¡Poblano!
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Janet Wilder[_1_] Janet Wilder[_1_] is offline
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Default ?Poblano!

On 5/25/2013 9:31 PM, Todd wrote:
> On 05/25/2013 01:42 PM, Janet Wilder wrote:
>> On 5/25/2013 12:27 PM, Todd wrote:
>>> On 05/25/2013 08:25 AM, Janet Wilder wrote:
>>>> On 5/24/2013 11:35 PM, Opple0påad wrote:
>>>>> On Fri, 24 May 2013 14:00:57 -0700, Todd > wrote:
>>>>>
>>>>>> Thank you!
>>>>>>
>>>>>> Unfortunately, no access to an oven. :'(
>>>>>
>>>>> Are you living in an assisted living facility?
>>>>>
>>>>> You can also use a toaster oven.
>>>>>
>>>>
>>>> I have a gas grill on my patio. I char them on the grill then put them
>>>> into a plastic baggie until they are cool enough to peel.
>>>
>>> In my situation, would blanching them work? I would miss
>>> the smoky flavor, but the skins would come off.

>>
>> Blanching then a dip in ice water would work to peel them, but you would
>> miss the smokey flavor. Can you char them in the broiler?
>>
>>> Do I even need them skinned?

>>
>> Yes, you do. Even for chili rellenos, you need to skin them.

>
> Hi Janet,
>
> Something went wrong. I cored it, cut it in half, pulled
> the seeds out, dunked the two halves into boiling salted water
> for three minutes, then stuck them in freezing cold water.
>
> 1) the skins did not come off
>
> 2) they tasted like a premium quality green bell pepper.
> No kick whatsoever. Even my wife thought there was no kick.
>
> What did I do wrong?
>
> -T
>
> chili rellenos sound so good too!
>
>

I would have dunked the whole pepper before cutting in boiling water for
about 5 or 6 minutes. I've done this with bell peppers I wanted to cut
up and freeze for later use.

The *best* way to skin peppers is really to char them and put them in a
bag as we discussed before.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.