peeling poblanos

Rosina said:

I watched this in a cooking tv Mexican channel. It is really helpful,
specially if your cooking Chiles en Nogada or Chiles Rellenos for a
lot of people and presentation really matters. This is a fast method
and the poblano chillies turn out bright green, when using the
traditional method they looked burnt. Wash the poblanos and dry them
with a clean cloth. Place them in an electric fryer or in a saucepan
filled with corn oil. Deep fry them for 1 min, remove and place them
in an ice bath. The skin will come off easilly.

Rosina, is this channel a extra subscription channel in Spanish
language? No hablo Espanol.

When I use poblanos, I never peel them because it is such a headache.
I use them mainly in a cassserole where I put them on the bottom of
the dish, then cheese, then pour over a mixture of flour, and evap
milk. After 45 minutes I put a can of mexican hot tomato sauce over
the top and cook 25 minutes more. I absolutely adore poblanos, but I
just won't go to the trouble to peel them, nor sweet red peppers.

Jacques Pepin actually peels green bell pepper so as not to have that
bitter taste. I think that's a good idea also for poblanos.

Dee Dee

In article <[email hidden]>,

Dee Dee said:

Rosina said:

I watched this in a cooking tv Mexican channel. It is really helpful,
specially if your cooking Chiles en Nogada or Chiles Rellenos for a
lot of people and presentation really matters. This is a fast method
and the poblano chillies turn out bright green, when using the
traditional method they looked burnt. Wash the poblanos and dry them
with a clean cloth. Place them in an electric fryer or in a saucepan
filled with corn oil. Deep fry them for 1 min, remove and place them
in an ice bath. The skin will come off easilly.

Rosina, is this channel a extra subscription channel in Spanish
language? No hablo Espanol.

When I use poblanos, I never peel them because it is such a headache.
I use them mainly in a cassserole where I put them on the bottom of
the dish, then cheese, then pour over a mixture of flour, and evap
milk. After 45 minutes I put a can of mexican hot tomato sauce over
the top and cook 25 minutes more. I absolutely adore poblanos, but I
just won't go to the trouble to peel them, nor sweet red peppers.

Jacques Pepin actually peels green bell pepper so as not to have that
bitter taste. I think that's a good idea also for poblanos.

Dee Dee

I wonder if you can water blanch and peel them like tomatoes?

I've never tried peeling anything other than roasted peppers.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

In article <[email hidden]>,

Dee Dee said:

Rosina said:

I watched this in a cooking tv Mexican channel. It is really helpful,
specially if your cooking Chiles en Nogada or Chiles Rellenos for a
lot of people and presentation really matters. This is a fast method
and the poblano chillies turn out bright green, when using the
traditional method they looked burnt. Wash the poblanos and dry them
with a clean cloth. Place them in an electric fryer or in a saucepan
filled with corn oil. Deep fry them for 1 min, remove and place them
in an ice bath. The skin will come off easilly.

Quoted message said:

Rosina, is this channel a extra subscription channel in Spanish
language? No hablo Espanol.

Quoted message said:

When I use poblanos, I never peel them because it is such a headache.
I use them mainly in a cassserole where I put them on the bottom of
the dish, then cheese, then pour over a mixture of flour, and evap
milk. After 45 minutes I put a can of mexican hot tomato sauce over
the top and cook 25 minutes more. I absolutely adore poblanos, but I
just won't go to the trouble to peel them, nor sweet red peppers.

Quoted message said:

Jacques Pepin actually peels green bell pepper so as not to have that
bitter taste. I think that's a good idea also for poblanos.

The best chilies, IMO, are NM type. The tamed variety of these are
the Anaheims, but if you want to grow them, plant NuMex Big Jims.

Quoted message said:

Quoted message said:

Dee Dee

I wonder if you can water blanch and peel them like tomatoes?

You can, kind of. The Big Jims are fine unpeeled.

Quoted message said:

I've never tried peeling anything other than roasted peppers.

A good site for Mexican cooking is Rolly's site:
http://www.rollybrook.com/
Thanks, Rolly.

Quoted message said:

--
Peace, Om

--Bryan

Omelet said:

I've never tried peeling anything other than roasted peppers.

Do you really think I'm going to believe thet you've never peeled a
condom... I know what else you've skinned back but I ain't telling.
LOL

Sheldon Sausage

In article <[email hidden]>,

Food Snob said:

The best chilies, IMO, are NM type. The tamed variety of these are
the Anaheims, but if you want to grow them, plant NuMex Big Jims.

Quoted message said:

Quoted message said:

Dee Dee

I wonder if you can water blanch and peel them like tomatoes?

You can, kind of. The Big Jims are fine unpeeled.

Quoted message said:

I've never tried peeling anything other than roasted peppers.

A good site for Mexican cooking is Rolly's site:
http://www.rollybrook.com/
Thanks, Rolly.

Quoted message said:

--
Peace, Om

--Bryan

Thanks Bryan!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Sheldon said:

Omelet said:

I've never tried peeling anything other than roasted peppers.

Do you really think I'm going to believe thet you've never peeled a
condom... I know what else you've skinned back but I ain't telling.
LOL

Sheldon Sausage

What's a condom?

A type of Chili Pepper or Tomato???

Perhaps Banana pepper?

<innocent look>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson