Roasting peppers for chili, soups, and stews is by no means a tough task, but peeling them can be a bit annoying. Though removing the skins under running water can help them slip off easily, you end up washing a bunch of flavor down the drain. Luckily, Serious Eats has a solution: peel them in a bowl of stock.
from Lifehacker http://ift.tt/2iOfmdq
via Steve Kaplan Marketing
from WordPress http://ift.tt/2kebCSN
No comments:
Post a Comment