New answers tagged peppers
Chopped green peppers are a great substitute if you absolutely don't want any hotness to your dish. I used poblano peppers are a great substitute and they register as a'1' on the hotness scale.
To caramelize means to brown the sugar in the ingredient. To saute is to brown the ingredient by quickly heating that ingredient by vigorously moving in the hot pan (in French, the term saute means "to jump"). Onions are high in sugar, so sauteed they caramelize some, but caramelized onions, as such, are made by a very slow process. Even though some ...
Sauteeing and caramelizing refer to two different areas. Sauteeing is a cooking process of cooking in moderately high heat in a thin film of fat. The term comes from the French where it means to jump, as often the pan is shaken to move the ingredients around. Caramlization is the process of turning sugars into other complex flavor compounds at high heat. ...
Caramelising is a chemical process in which sugars decompose under the influence of heat (pyrolisis). It happens to any heated sugars, no matter if they are free (as in heating refined sugar for making candy) or bound in something else (such as the sugars naturally occurring in an onion). The outcome of the process are compounds which have a dark color and ...
Peppers are a low acid food, so under home conditions, pressure canning will be required to do so. See for example: NCFHFP recipe for peppers.
You could try to concasse the pepper. Make light cuts through the skin (not through the flesh) then submerge in boiling water for 30 seconds, then shock in ice water? Maybe the peels get loose the same way a tomato releases its skin when treated this way. I haven't done this myself, so I don't know if it will work.
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