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peppers: Skin on OR Skin off

Mickey
Mickey Posts: 19,768
edited November -0001 in EggHead Forum
PattyO in the post below brought up a question to me.
Do you really need to take the skin off peppers after roasting?
I don't. All recipes call to pull off skin????
After doing several times and not doing I just found it more trouble than it was worth.
Thoughts..........
Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Mickey,

    I take the skin off unless I am doing stuffed bell peppers. It really isn't hard to remove and it doesn't add anything to the flavour.

    Steve

    Steve 

    Caledon, ON

     

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  • PattyO
    PattyO Posts: 883
    I at least scrape off the black stuff. It's bitter.
    Leaving the rest on shouldn't effect the recipe.
    PattyO
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    It depends entirely on the pepper. Commercial bell peppers have very thin skin, and removal is of questionable value. New Mexico and Anaheim chiles have very tough skin that separates from the flesh when cooked and isn't at all appetizing. There are hundreds of kinds of peppers and chiles. No one answer to your question is going to be completely right or completely wrong, but, no matter what the pepper, if you roast it for a few minutes and the skin blisters and cracks and peels easily, take it off. If it toasts, but doesn't separate from the flesh, leave it on -- but if that's your decision, be careful not to over-cook the skin.
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  • fishlessman
    fishlessman Posts: 34,577
    i typically leave them on but my pepper selection in newengland is very limited. jalapenos, habanero, poblanos, thai, bells, and some kinda italian.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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