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Dee Dee

"T" > wrote in message
. ..
> In article >,
> says...
>>
>> "val189" > wrote in message
>> ups.com...
>> >I wash chicken thoroughly, then pat dry with old dish towels.
>> >
>> > I cut up some cheap dish rags too for washing fruits, etc.
>> >
>> > I try to wash or peel all produce. I store most produce in those green
>> > bags. I came home from a two week trip and some romaine was still in
>> > good shape, and I'd bought it a week before I left.
>> >
>> > What do you use to remove wax from, say, peppers?
>> >
>> >
>> I've seen Jacques Pepin say on one of his shows that peeling them reduces
>> the bitterness in the green pepper, but is is this bitterness that
>> probably
>> so many people like.
>>
>> I had stopped using green peppers which I used to love so much. Recently
>> I
>> started using them again and peeling them. You don't have to peel down
>> into
>> every little crease, but there is a slight difference in taste.
>>
>> If peppers have wax on them, I don't buy them.
>> Dee Dee
>>
>>
>>
>
> I like peeled peppers since the skin can be a bit tough to chew. I'll
> generally char them over an open flame and do the paper bag trick for a
> few minutes. The skins just slip right off after that.
>
> Of course I would have an affinity for pickled peppers.
>
>
How does one flame the skins off on a modern-day cooktop (not induction.)
Dee Dee