what is process of blanching bell pepper before roast?
i want to make the skin easy to peel off. throw bell pepper in boiling water for 30 seconds, then throw in cold water.... then throw in oven and peel?
or do i blanch in hot water then cold water, then peel, then throw in oven? i am confused
Blanching is the water way, but dry roasting works too.
They're both if all you want is the peel off.
Leave the skin on. Don't blanch.
>Leave the skin on. Don't blanch.
THE skin is always really difficult to remove and i lose a lot of "meat' when i just roast the pepper. i was told to blanch first to make it easier.
how?
you could try burning the skin off
a lot of cultures will put peppers on an open flame until the skin gets black
Then they literally wipe off the skin while the flesh stays relatively fresh/lightly cooked
just roast over direct flame till the skin blackens and blisters all over, then put the pepper into a plastic bag and seal for a few minutes. This allows it to steam and the skin to soften, allowing it to peal away easily. The intense roast lends nice flavor.
Literally get everything together beforehand. You want a bowl as close to the same size as the amount of peppers you will peel, foodservice film, some tongs, and some goddamned fire. Throw the peppers into as high of heat as possible and yank them out as soon as possible but when they get black blisters all over and chuck into the bowl then quickly wrap. Wait just long enough you thing you will be able to peel them without peeling your hand too. Don't be a pussy and wait too long or you will cook your peppers.
i feel like your omitting a lot... what is 'food service film ' for? do i throw the peppers into a toaster oven? a pot of boiling water? a stove flame?
To blanch a bell pepper you simply run a hand through the skin and remove all of the juices. Use the peeler as your peeler, it has a very easy hold in water.
What's the proper way to caramelize onions? Mine always end up uneven despite constantly stirring and cooking them at a low flame.
Should I use more oil? Is the secret just dumping a whole kilogram of onions in a pot so I can move them around evenly? I really don't know what I'm doing wrong.
Don't stir constantly. Stir occasionally. They lose some heat whenever you stir. Your pan may also not be distributing heat evenly to the outer edge, and you might be overcrowding.
I'll keep it in mind. Thank you.
You should only have enough oil to lightly coat all the onions you have in the pan, and the onions not deeper than 1/4“ (a cm maybe?) in the pan. Low/medium low heat, stir occasionally, once the onions are softening you can toss a pinch or two of sugar in to kickstart the caramelization
Will Tab ever come back?
i want to make a kale pizza. i was gonna sautee some kale then make a pizza, put alfredo sauce over dough and then kale on top of sauce, then toppings then cheese on top of that. do you think exposed kale will be burnt and gross?
>do you think exposed kale will be burnt and gross?
i make baked kale chips and theyre great but they only take a few minutes and burn easily.
work it into the sauce or cover it with toppings
I sometimes brush kale with olive oil and put it in the oven at 190 to 200 celsius. It doesn't burn until after the 30 minute mark.
put it on after you're done baking the pizza
Raw unblended kale doesn't taste nice and the nutrients are not very bioavailable.
he sauteed it already dummy. Plus inironically, the heat of the pizza cooks the kale.
Ask your pizza place to do it with spinach; it's great.
came out really good
kale was half crispy half soft
How do you know much to season? Like net amount and individual spices? I suck the most at this when seasoning flour.
is there anything to eat/drink that will effect hernia positively or negatively?
You're not going to fix something that requires surgery with a better diet anon
being overtly racist is much weaker than just doing something like "Allow me to introduce you to my good friend Ibrahim. Sadly he does not have a cookie, so you'll need to share with him."
Nah, the one with Black person is punchy, whilst yours is unfunny
there's one that says "you have to share your cookie with this guy I just imported" that gets more to the point imo
Uncle Junior is giving that workman good advice.
As for blanching, it's pretty much the same no matter what you're doing it to; bring the water to a boil, but the thing in the water for a short time. Keep a close eye on it. Transfer to very cold water afterwards.
I will also agree with the other anon who suggested roasting the pepper instead.
There's no reason to remove the skin on a capsicum unless you are doing a blackened/smoked pepper to then put into a salsa or dip.
I've been reading a lot of napoleonic war stuff and I really want to try some salt beef/pork, but obviously nobody sells it anymore
Can I make it at home by just covering some beef or pork cuts in salt? How long do you leave it?
Antisemitic nonsense.
Damn right.
If you ever see something like pic related, IGNORE IT
it's anti-semitic
What is this image trying to convey? There isn't really any such thing as Swedish culture or ethnicity.
as a norwegian, i agree
But there is. They have their own traditions, cuisine, literature, national costume, architecture and even impact on the world stage with swedish corporations like Ikea and volvo. As for ethnicity, you can't really be serious, of course they do. If the 70 billion different tribes in africa count as different ethnicities count, then swedes definitely do
How do you properly crack/open an egg? I prefer the side of the pan over the flat surface but the actual “open” action of the egg fricks me over.
I use a spoon to crack it, and them my two hands to open the egg.
How many times do you reuse your frying oil? I mostly use soybean oil, can I mix it a little of lard in it? It will improve the flavor?
Does ice go stale?
>Rupert Murdoch
>Anti-Immigrant
I think it's more he's just a chronic shitstirrer with no principles.
>'t i only get my opinions on others politics from hasan
No, that's also another chronic shitstirrer. I'm wary and adverse of any talking head regardless of their medium of choice.
Murdoch has clear principals.
first time i made vuiscutts and sausage gravy, it came out great!
this time i used salami instead of sausage and heavy cream instead of milk, and it looks like shit.
looks like there is A LOT of excess grease in the pan, what is going on?
like you said, excess grease
you have to cook it down with flour and then add milk, your ratios are just off
next time, try pouring the oil out once rendered and measuring it so you know a bit more about how much flour to use
you can always add the remaining salami back in once the gravy looks right
why do they portray the white guy as a construction worker?
Construction isn't the only field that requires PPE
why not have him dressed normally like the black one
Because he's supposed to represent the white working class, who are traditionally the ones most upset with immigration because, yeah, those fricking immigrants do want his cookie and he fricking worked for it so he should get to keep it
The working class actually deserves the majority of the cookies as they are the ones actually doing the labor that makes money
The person who doles out the cookies deserves less because he takes the cookies made by the worker and tells the worker that he only has one cookie
Oh yeah, I agree, I'm just saying I don't like these bullshit arguments for immigration because it's just a way of ensuring the rich get richer by forcing wages down, not from any commitment to diversity
he is clearly a hamsniffer
What is a good brand of tray for the inside of my toaster oven? One that lasts a long time and doesn’t allow all the baked in grease and food to ruin it?
Why does my oil separate? Doing a reduction sauce.
2 tbsp olive oil, post frying chicken
1/2 cup mirin
2 tbsp soy sauce
1 tsp worchestershire sauce
fill to 1 cup with water
You either need some kind of starch or an emulsifier to keep oil and water together.
You could try whisking in a cornstarch slurry or an egg yolk, however both of them will thicken your sauce quite significantly.
>Cornstarch slurry
Mix a tbsp of cornstarch with a splash of water then add that slurry bit by bit while stirring.
You need to cook the sauce for a few minutes afterwards to get rid of the starchy flavour.
Don't add too much at once because that stuff thickens after it boils for a bit.
>Egg yolk
Don't add it to a boiling sauce or you'll get scrambled eggs.
Pull the pan off the heat, whisk in the yolk and then slowly heat it up again on low while stirring.
Try not to boil your sauce once you've added the egg yolk.
Next time you could try making a roux first before dumping in your liquids.
Just add a bit of flour to the oil in the pan after frying the chicken, cook it for a bit then stir in your liquids.
Fry at a highest heat and add the water little by little. It'll emulsify all right.