How To Roast Capsicum/Pepper?

Friday, January 27, 2012, 16:09

Roasted capsicum give that unusual flavour to dishes. It doesn't make the dish too spicy but taunts to with the finger licking taste. Roasting peppers also requires mastery and experience as a little more or less can spoil the taste of the entire recipe. Today, we shall suggest a few cooking tips on how to roast capsicum. Take a look.

Cooking Tips For Frying Vegetables

1. Preheat the oven upto few minutes.

2. Wash and wipe the capsicum well before you plan to roast. Do not chop off the stalk (or cap) of the capsicum as it will help later.

3. Use a refined oil (such as sunflower or olive oil) to add to the taste. Put a spoon of the oil on the capsicum. Using a pastry brush coat the oil all over the capsicum surface. (Note do not use coconut oil for frying as it dominates the flavour. Also avoid virgin olive oil as it will burn the vegetable due to low smoke point.

4. Coat each pepper evenly with oil. A pastry brush is useful, but fingers will work in a pinch. Make sure to coat inside the folds of each pepper.

5. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven. Keep turning it after every minute until the black splotches appear.

6. Use tongs to carefully take them out and allow to cool. Gently remove the skin of the roasted vegetable and squeeze out the seeds. (If you weren't able to, fry them directly on stove by placing hand over stalk)

7. Slit open the capsicum, scrape the membrane and ribs. Use them as garnish or topping to the curries and appetizers you prepare.