Timeline for How to cook bell peppers until they are VERY tender, but not broken down?
Current License: CC BY-SA 3.0
9 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 13, 2016 at 19:13 | answer | added | user293 | timeline score: 3 | |
| Aug 5, 2016 at 22:21 | answer | added | triskit | timeline score: 4 | |
| Aug 5, 2016 at 20:39 | comment | added | Stephie♦ | @Joe and that's exactly where OP gets mush. But my first thought was also "acid". Alas, wrong here. | |
| Aug 5, 2016 at 20:35 | comment | added | Joe | I had another thought -- cooking some vegetables in an acidic solution will prevent them from turning to mush as easily. I know it's true for onions & potatoes ... I don't know about peppers. ... and I suspect that's not how they'd to it for a coconut milk based curry. (a tomato curry, maybe). | |
| Aug 5, 2016 at 20:33 | comment | added | Joe | @thing : sure, but you might want to peel them first, just in case they turn to mush. | |
| Aug 5, 2016 at 20:27 | comment | added | thrig | @Joe couldn't you roast some while also cooking others into the curry? | |
| Aug 5, 2016 at 15:33 | history | tweeted | twitter.com/StackCooking/status/761586021289123840 | ||
| Aug 5, 2016 at 15:27 | comment | added | Joe | If it were me, I'd roast them to the correct doneness, and stir it in just before serving. (although the flavors wouldn't meld then) | |
| Aug 5, 2016 at 14:01 | history | asked | JoséNunoFerreira | CC BY-SA 3.0 |