Many foods can benefit from peppers. Green, yellow and red stripes are not only a decorative sight in salads, they also taste good in soups, stir-fries and as antipasti. Sometimes the shell can stay on, sometimes it has to go.

Some stomachs are sensitive to the skin of peppers

The three methods for molting

If the recipe calls for peel-free pieces of pepper, this can easily be achieved with a few tips and tricks. The following three options are available to you:

  • Remove peel with vegetable peeler
  • Scald the peppers with hot water and peel off the peel
  • Roast in the oven and then skin

Wash each pepper thoroughly

Thoroughly wash all pods clean, even if the skin is removed afterwards. When working, contaminants can easily reach the pulp via hands.

Be particularly thorough in the handle area, because dirt settles very easily there. With a vegetable brush you can also reach hard-to-reach places.

Other preparatory steps

Depending on how the peppers are used, other steps may be necessary before peeling:

  • removing stems and seeds
  • cutting into smaller pieces

Remove peel with vegetable peeler

A vegetable peeler is not really the best tool to effectively remove the pepper peel. The pulp itself is only a few millimeters thin, so not a millimeter too much should be removed. Even the best vegetable peeler always removes a little more than just the peel.

However, if the peppers are to be used and consumed in their raw state, there are no better alternatives available.

Peel the peppers as you would peel a cucumber or potato. Only then remove the stalk and core.

tips

When shopping, only choose crisp, plump Scots. Only these are firm enough to offer the peeler the necessary resistance when peeling.

Hot water loosens the shell

In hot dishes, the peel comes off by itself, which is very annoying when eating. If you want to use the peppers for soups and stews, you should therefore skin them beforehand. The hot water has no effect on the subsequent taste.

  1. Remove any inedible parts and cut each pod into four parts.
  2. Place the pepper pieces in a large saucepan.
  3. Heat enough water in a kettle.
  4. Pour the peppers over, they should all be completely covered with water.
  5. Let the vegetables soak in it for a while.
  6. Pour the contents of the pot through a sieve.
  7. Rinse the pepper pieces with cold water.
  8. Skin the vegetable pieces with a small knife; the skin should now come off easily.

Roast the peppers in the oven

The heat in the oven also makes it easier to peel off the skin from the flesh. The paprika taste is also changed in the oven. However, the roasted aromas that arise are a taste enrichment. The oven method is ideal for preparing antipasti.

  1. Cut the pods into strips about 2-3 cm wide and spread them out on a baking sheet, skin side up.
  2. Brush the shells with some oil and switch on the grill function.
  3. Roast the peppers until the skin turns black. Keep an eye on the short roasting process so that the pulp doesn't burn as well.
  4. Allow the roasted pepper strips to cool under a damp cloth.
  5. Then peel off the cooled peel by hand.

Conclusion for fast readers:

  • Preparation: washing; remove stalk and seeds; If necessary, cut the peppers into large pieces
  • Vegetable peeler: This is the only peeling method if you want the peppers to remain raw
  • Procedure: leave the fruit whole for the time being; peel off peel; then process further
  • Tip: Only crunchy, plump fruit can be peeled in this way
  • Boiling water: let the pieces of pepper soak in it briefly; cold quench; Pull off the skin
  • Roast: Imparts a welcome roasted aroma; ideal for antipasti
  • Step 1: Core and quarter; Place skin side up on baking sheet
  • Step 2: Brush with oil and roast under the grill until the skin turns black
  • Step 3: Cool under damp cloth; then peel off the shell by hand

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden