Jacques Pépin: Peeling Peppers

Jacques Pépin peels peppers quickly.

Jacques Pépin peels peppers quickly.

Read the transcript of this video
In many recipes that I use pepper, I like to peel the peppers. Sometimes I put it on top of the stove or under the broiler, and I char it all around. And you put it in a bag, let it steam 5, 6 minutes, then the skin peeled off if one were doing it. But often if I have one, I may do a vegetable peeler with that. And then Along the width obviously as you can see here there is split here and I don't have access with my vegetable peeler to the split here. So you go all around wherever you can get it and in the bottom. And now I cut right into the split here [BLANK_AUDIO] You see. Here, there, here and there. So that by the time I take it out. [BLANK_AUDIO] I take the inside Out. Now I have access to the edge. So now I peel the edge. Right, and a little bit of skin left. There. And carroting the front way. Pretty flat. [BLANK_AUDIO] A little dice we call [FOREIGN]. [BLANK_AUDIO] That you want to sauté or then you want to do it. Into [SOUND] the strips. [SOUND] One way or the other, this is an easy and a good way of peeling pepper.
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Jacques Pépin: Peeling Peppers


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