Re: [CH] Things that don't work
boz (boz@rmi.net)
Sat, 27 Mar 99 18:32:52 PST
<snip>
The notion of roasting and peeling chiles (Poblanos, NuMex, Anaheims, etc.) is just a carefully
constructed and publicized hoax designed to make us feel inadequate.
I've tried to do it many times, and always end up tearing up the chile
while trying to get that <%*$ skin off.
Tom- usually the reason the skin doesn't come off is that part where the skin sticks is not roasted enough. I have used the broiler method, also used a gas grill with the same resluts. If I am making just a few for a recipe, I use this method:
Take a wooden chopstick (the kind that you get with your meal at the oriental restaurant) and poke it in the stem end of the chile. I kind of work it around to make the hole a little larger than the chile, to aid the escape of any steam- thereby avoiding the Exploding Chile on a Stick phenomenon. I procede out to the garage (sometimes, as my wife gets a little "funny" about the next part) and roast the little darling with a propane torch. Works very well, and very quickly. You can do a half dozen chiles in as many minutes. Works well with anaheims, jalapenos, poblanos or most other chile. The skin is evenly charred, almost reduced to a fine ash. It may blister some and even squeak and squeal a little during the process. I might advise wearing safety glasses, in reference to the ECOAS phenomena mentioned above. Throw them into a paper bag and let them sweat for about 10-15 minutes, then peel- or rub them under running water to get the same results. Good luck !
the gabacho chile picker and firm believer that a torch is just another kitchen utensil
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