Thread: Poblano peppers....

On Feb 3, 10:03*am, Nan <nann...@yahoo.com> wrote:
> Are they ever used unpeeled? It is such a pain to blister, peel and
> devein and get all the seeds out? *If the peels are always too tough I
> don't want to ruin a recipe. I was thinking of putting them in Chili
> on this cold rainy/snowy day here in De. *DH reccommended I top, seed
> & devein them before blistering. *Any comments or suggestions or
> admonitions?? *Thanks.
> Nan in DE

My usual process is to put the whole chiles under the broiler till the
skin blackens then put em in a paper bag for a while, they de-skin
pretty easily then.

Poblano's not quite as well as others.

I'd suggest a few Anaheim's as well.

It's named "chile" for a reason, use 'em. ;-)

"Nan" <[email protected]> wrote in message
news:[email protected]...
> Are they ever used unpeeled? It is such a pain to blister, peel and
> devein and get all the seeds out? If the peels are always too tough I
> don't want to ruin a recipe. I was thinking of putting them in Chili
> on this cold rainy/snowy day here in De. DH reccommended I top, seed
> & devein them before blistering. Any comments or suggestions or
> admonitions?? Thanks.

Latex gloves.

On Feb 3, 1:24*pm, "cybercat" <cyberpu...@yahoo.com> wrote:
> "Nan" <nann...@yahoo.com> wrote in message
>
> news:[email protected]...
>
> > Are they ever used unpeeled? It is such a pain to blister, peel and
> > devein and get all the seeds out? *If the peels are always too tough I
> > don't want to ruin a recipe. I was thinking of putting them in Chili
> > on this cold rainy/snowy day here in De. *DH reccommended I top, seed
> > & devein them before blistering. *Any comments or suggestions or
> > admonitions?? *Thanks.
>
> Latex gloves.

Thanks for the suggestions, appreciate it.

"Nan" <[email protected]> wrote :
>
>> Latex gloves.

>Thanks for the suggestions, appreciate it.

Sorry. That's all I got.

On Feb 3, 10:24*am, "cybercat" <cyberpu...@yahoo.com> wrote:

>
> Latex gloves.

For poblanos?

Kind of like suggesting gloves to handle dill pickles.

On 3-Feb-2009, Duwop <[email protected]> wrote:

> My usual process is to put the whole chiles under the broiler till the
> skin blackens then put em in a paper bag for a while, they de-skin
> pretty easily then.
>
> Poblano's not quite as well as others.

This is the method I use some of the time; but, other times I disconnect the
smoke detector and blacken the skin over the burners on my gas stove. The
burner method allows more complete blackening of the stem end which, often
indented as much as an inch, is more difficult to blacken and peel. Using
the burner method, I generally have less difficulty removing all the "peel".


Given that I have cathedral ceilings and need a ladder to disconnect the
smoke detector, I sometimes put up with a bit of poblano skin - pretty much
depends on how many I am going to work with whether I think its worth the
extra effort.
--
Change Cujo to Juno in email address.

l, wrote on Tue, 3 Feb 2009 21:45:52 GMT:

>> My usual process is to put the whole chiles under the broiler
>> till the skin blackens then put em in a paper bag for a
>> while, they de-skin pretty easily then.
>>
>> Poblano's not quite as well as others.

> This is the method I use some of the time; but, other times I
> disconnect the smoke detector and blacken the skin over the
> burners on my gas stove. The burner method allows more
> complete blackening of the stem end which, often indented as
> much as an inch, is more difficult to blacken and peel. Using
> the burner method, I generally have less difficulty removing
> all the "peel".

> Given that I have cathedral ceilings and need a ladder to
> disconnect the smoke detector, I sometimes put up with a bit
> of poblano skin - pretty much depends on how many I am going
> to work with whether I think its worth the extra effort.

I may broil the peppers but to get them good and blackened, take them
outside and finish them off with a blow torch. It might excite the
neighbors but it works without disconnecting smoke detectors. I use this
for eggplants and tomatoes too where a smoky taste is desired since my
broiler is electric.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

cybercat wrote:
> "Nan" <[email protected]> wrote in message
> news:[email protected]...
>> Are they ever used unpeeled? It is such a pain to blister, peel and
>> devein and get all the seeds out? If the peels are always too tough
>> I don't want to ruin a recipe. I was thinking of putting them in
>> Chili on this cold rainy/snowy day here in De. DH reccommended I
>> top, seed & devein them before blistering. Any comments or
>> suggestions or admonitions?? Thanks.
>
> Latex gloves.

She means blistering the peppers, not her hands ;o}
Janet

Nan wrote:
>
> Are they ever used unpeeled? It is such a pain to blister, peel and
> devein and get all the seeds out? If the peels are always too tough I
> don't want to ruin a recipe. I was thinking of putting them in Chili
> on this cold rainy/snowy day here in De. DH reccommended I top, seed
> & devein them before blistering. Any comments or suggestions or
> admonitions?? Thanks.
> Nan in DE


Char them *before* seeding them; much easier.
Char/roast them in the oven, under the grill/broiler or over a gas flame
until the skins are black and blistered. In warmer weather do that
outside on the BBQ grill. Let them steam in a covered bowl for a few
minutes and then peel, seed etc. Do a batch and freeze the extra
airtight. People around here in the SW do that in 25- or 50 lb batches
(the supermarkets will do the roasting) and then use those chiles until
the next harvest.

Nan <[email protected]> wrote:

> Are they ever used unpeeled? It is such a pain to blister, peel and
> devein and get all the seeds out? If the peels are always too tough I
> don't want to ruin a recipe. I was thinking of putting them in Chili
> on this cold rainy/snowy day here in De. DH reccommended I top, seed
> & devein them before blistering. Any comments or suggestions or
> admonitions?? Thanks.
> Nan in DE

What you do it cut out the stems, split in half, and remove the
seeds (not a very big seed bundle in poblanos). Then throw them
into whatever you're stewing for 30-40 minutes until the skins
loosen. Then take them out, remove the skins, chop them, and add
them back to the dish and cook until done.

If I roast chilis before hand, I roast them until they're mostly
black and use the skins and all - without peeling. The charring has
already tenderized the skins.

-sw

cybercat <[email protected]> wrote:

> "Nan" <[email protected]> wrote in message
> news:[email protected]...
>> Are they ever used unpeeled? It is such a pain to blister, peel and
>> devein and get all the seeds out? If the peels are always too tough I
>> don't want to ruin a recipe. I was thinking of putting them in Chili
>> on this cold rainy/snowy day here in De. DH reccommended I top, seed
>> & devein them before blistering. Any comments or suggestions or
>> admonitions?? Thanks.
>
> Latex gloves.

Completely unnecessary for poblanos.

-sw

"Sqwertz" <[email protected]> wrote:

>>
>> Latex gloves.
>
> Completely unnecessary for poblanos.
>
I kind of got that from the other comments. If they aren't hot, what is
their flavor like?

On Feb 3, 6:08*pm, "cybercat" <cyberpu...@yahoo.com> wrote:
> "Sqwertz" <swe...@cluemail.compost> wrote:
>
> >> Latex gloves.
>
> > Completely unnecessary for poblanos.
>
> I kind of got that from the other comments. If they aren't hot, what is
> their flavor like?

You don't know and you're offering advice?

They taste like an empty/unfilled chile relleno.
Guess why.

Nan <[email protected]> wrote:

>Are they ever used unpeeled? It is such a pain to blister, peel and
>devein and get all the seeds out? If the peels are always too tough I
>don't want to ruin a recipe.

It is best to peel them, but I have also cut them unpeeled into small
strips and sauteed them, like you would a bell pepper, and there
was nothing remarkably wrong with that.

To peel them, remove stems/placenta/seeds, rinse, place them still
wet into a toaster oven until they blister, then submerge them in
a bowl of water for five minutes. THEN peel them. It's not
too much of a problem.

Steve

On Feb 3, 8:02*pm, Sqwertz <swe...@cluemail.compost> wrote:
> cybercat <cyberpu...@yahoo.com> wrote:
> > "Nan" <nann...@yahoo.com> wrote in message
> >news:[email protected]....
> >> Are they ever used unpeeled? It is such a pain to blister, peel and
> >> devein and get all the seeds out? *If the peels are always too toughI
> >> don't want to ruin a recipe. I was thinking of putting them in Chili
> >> on this cold rainy/snowy day here in De. *DH reccommended I top, seed
> >> & devein them before blistering. *Any comments or suggestions or
> >> admonitions?? *Thanks.
>
> > Latex gloves.
>
> Completely unnecessary for poblanos.

I wouldn't use gloves for poblanos, but different people have
different sensitivities.
Also, late in the growing season, I've picked poblanos that were
fairly hot. My NuMex Big Jims are always quite mild and Anaheim-like
in early summer, but by September they are hot enough that gloves are
a good idea. I use nitrile ones. Capsaicin dissolves latex.
>
> -sw

--Bryan