Roasting Peppers Question

Grandpas Grub

 
I see some folks putting high heat on the peppers just to burn the skin. Others roast to come up with the charred skin.

I roasted some peppers buy putting them on a hot egg. However, the temperature and distance away from the lump wouldn't give a quick charring. It took some time and I ended up using the MAPP to finish off some areas.

I am guessing I roasted my peppers as it took a while to get the char. I used the peppers and the heat was incredible. It took the 'bark' off of the mouth.

I am wondering if roasting the peppers ends up creating more heat.

and

Am I better off just using a MAPP or weed burner to get a quick char or should I roast.

The cook uses about 2 cups of chicken,and
6 jalapeno
6 to 10 serrano
3 anaheim
a small can of hatch green peppers and I usually add 2 cans

This is normally warm but after roasting, wow screaming hot and a huge difference between just using the green peppers and roasting the peppers.

Any thoughts on charring or roasting and the difference as well as the heat difference would be appreciated.

GG

Kenny 13

Last night I was watching Alton Brown and his show was on chiles. He demonstrated roasting jalapenos by putting them in one of those collapsable steamer baskets and sitting it over the burner on a gas stove. He mentioned that roasted chiles tend to be hotter because after roasting it's difficult to remove all the veins because everything is softened. I know when I make ABT's, I have a chile corer which removes all the seeds and the veins, and after cooking the chiles usually seem to be milder. Perhaps if you cored the chiles before roasting them it would help with the heat.

BTW, a few weeks ago I roasted some whole poblanos on the grill and noticed they were a little hotter than usual, so I know where you're coming from.

fire egger

I think that the cooking process increases the heat level, at least with some chile's. I know when I make red chile sauce, an extra 15 minutes of simmer will increase the heat. i also uae a lot of roasted chile's, however I have not noticed a difference, however I have never made the same recipie with roasted and un roasted
something to keep in mind

Grandpas Grub

 
Before they were warm/hot before but dang good. Warm enough that you almost didn't want to eat more but you couldn't stop because of the taste.

The same roasted pepper count was easily 2 to 4 times hotter than before. It was hard to devein the roasted and maybe that is the difference. I hate to toss this but holy moley it's hot.

I wish I would have caught the AB show. It would seem he would steam not actually roast the peppers.

Good idea on removing the seeds and veins before roasting. I will give that a try on this next batch. Got to go pick up some more chili's and broth today.

Working on a pork & chili pizza. So far it is pretty darn good. Got a new dough recipe and I have to get the pepper heat down and somewhat repeatable and this is going to be pretty darn good cook.

I want it hot enough to bring some heat out but not to a point where folks don't want to eat it.

GG

Morro Bay Rich

Geez man!! With that many peppers you should move to DC as there would be no need for a snow blower. Just breathe in the direction of a drift and wa-la it would melt.

Slotmercenary

I roast mine all the time and really don't see much increase in the heat level,Another easy way to peel them is drop in boiling water for 1-2 minutes and place in ziplock 20-30 minutes.

Grandpas Grub

 
Thanks.

In this cook I have only used the green chilies and use a good food blender so one can't tell the texture difference.

Do you mind sharing your red chili sauce recipe, I would sure like to see it.

Kent

Grandpas Grub

 
Except for 2 jalapenos all were veins and seeds were removed and I can use that amount of green peppers without killing people or myself.

No need for a snow blower with this last batch. When eating it with a spoon, it tasted great but wow what a kick. I haven't tried it with any other chips or things to get it cooler.

No need for snow blowers though.

Kent

Kenny 13

Grandpas Grub wrote:

 
I wish I would have caught the AB show. It would seem he would steam not actually roast the peppers.

GG

No, he put them in the steamer basket and set the basket directly on the lit burner. It was a pretty interesting show if you like chiles.

Grandpas Grub

 
Did you char the chilies all black or like in your picture?

I did one batch about like in your picture and they were pretty hard to peel. I did the second batch much longer to get them all black.

The more that is said I am having to think I didn't get enough of the seed and veins out.

Kent

fire egger

I will, I am work, will email it tomorrow

Grandpas Grub

 
Thank you.

Kent

(kentja at comcast.net)

Slotmercenary

GG,
They don't need to be totally charred black. The trick is to get them where you can see the skin blistering and the pepper meat is starting to soften and go limp.The most important thing for easy peeling is to put them in a container with a lid or in a gallon ziplock and seal, Let them sit for 20-30 minutes and the skin will pretty much come off in two or three large pieces.If you peel them under cold running water the skin comes off and you can pinch the top off, slip your finger in the pepper to split it lengthwise and get ALL of the seeds and veins out to leave you with a clean slab of pepper meat.

Grandpas Grub

 
I will do that on the next cook, thank you.

I have some pepper pizza going tonight. Not sure if I will be able to eat it. My wife told me good luck and she is getting McD's.

How's that for confidence.

GG

Roll Tide

Typically I cook mine until they blister a bit and then place in a small ceramic bowl and cover with seran wrap so that they sweat for about 20 min. This technique is pretty much the same as ziploc bag, which was mentiond earlier, but occasionally I don't have ziloc bags due to using foodsaver more frequently. After they sweat they are very easy to peel and remove the seeds, if you wish.

Slotmercenary

Here is how mine come out. I just took these off the egg today to make a sweet potatoe green chili stew. Letting them sweat is the key to getting them clean easily. Good luck.




Now if you have a lot of them I do them like this.

thirdeye

Peppers

Yes, high heat is best for roasting peppers. Your goal is to char the skin, and than sweating it in a shopping bag so it releases, this allows you to maintain the flesh of the pepper. This is where all the moisture and flavor lives. The more of the flesh you wind up with, the more flavor in your recipe. With a 100,000 BTU weed burner, you can char the skin, and the flesh is still cool.

I just realized that my video page from '08 was bumped when I re-formatted my site last year. So check out both pepper videos in the link above. When I roast peppers by the bushel, I have an expanded metal grate I set up on concrete blocks

fire egger

i can almost smell it!! is that Hatch?

Grandpas Grub

 
Thanks, I will try that this weekend, that is the upper two pictures. I am not at the bottom picture yet.

GG

Grandpas Grub

 
Thanks, going after it again this weekend.

GG

Grandpas Grub

 
I saw the still a still of the weed burner char. I got a great hot fire going in the egg and after looking at your video I am pretty sure I cooked the peppers as well go the char.

After the paper bag steep the peppers were very soft. I did get some large pieces of skin off but it still took a lot of work to get all the skin off. The flesh was soft and seemed cooked. All the peppers had a great aroma.

I will use the weed burner this weekend. Thank you for linking to the videos that will help.

Kent

Slotmercenary

10-4 Hatch 07 I believe

Little Chef

GG...I admit, I have not read the remainder of the thread....but honestly, it depends what you want to accomplish. When I am doing peppers for Rellenos for instance, I like them more firm since they will be cooked again, so I tend to use a torch. If you want them soft, for a chile verde, char them on the grill. Truly, the technique used depends on the desired result.

Grandpas Grub

 
Thank you LC. Previously I use a Blendtec and purify the peppers then put them in the chili verde and that has tasted pretty good.

I wanted to see if charring them or roasting them would taste better. This last batch, roasted, woha it was hot. Almost put me on the floor.

If you have a good chili verde recipe or a sauce for releno I would sure like to see it.

Thanks again, Kent

fire egger

good times, we were there!