All posts tagged: peeling

How to peel the Beets

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I always watched my mom boiling beetroots then rinsing them in cold water and peeling them with a knife. It looked complicated especially that everything turned magenta red in the kitchen. Beetroot is an underestimated vegetable in my humble opinion, none cooks it because of its complicated peeling and transferring color. But here is the 4 steps solution to make peace with the beets: 1. Clean the beetroots: wash and cut stem and greenery from both side. 2. Cut them in halves and put them on wax paper in a tray. 3. Roast the beetroot in a preheated oven at 350°C for about 40 minutes (depending on their size). Beets are done when the skins are puckered and a toothpick is inserted easily till the center. 4. When beets have cooled a little bit just peel off the skin, I usually wear gloves to avoid the color transfer. >> You can store them in a container in the fridge up to 3 days or in the feezer up to 1 month. Hope it helps! The Urban Apron

How to peel Bell Peppers?

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Bell peppers contain high quantities of vitamin C and add great taste to dishes but sometimes they are tough to digest so it is better to peel off their skin by roasting them. What you might not know is that roasted bell peppers are tender, smoked, and delicious. They add flavor and texture to a variety of dishes and sauces. The method I use guarantees a faster way to peel off the skin without loosing any tasty flavor. This method can be used with any peppers; bell or chiles. 1. Chargrill the bell peppers on an open grill at medium flame, use the tongue to turn them until completely black, it should take about 10 minutes. 2. Remove the bell peppers and rub off their black skin. 3. Remove the stalk and pips and cut the bell peppers into large strips. >> Make sure to peel the bell peppers without holding them under water since it will make the sweet smoked flavour disappear.