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["Sage Austin | Eureka! Design" <eureka AT hctc.net>]

I let them cool completely, as some of the final roasting happens in the 
bag. If they are small the cooking sheet will help. Texas gets a lot of 
hatch chilies from New Mexico this time of year and some of the grocery 
stores roast them for you over a flame in this basket they can crank 
around like those silly composting units. So you probably could do them 
over an outdoor grill as well.

--Sage

EarthNSky wrote:
> Ok, they are in the bag, cooling, but I must say that I have to modify
> this for the next batch.  My poblanos were small this year, like Baby
> Bells, and they kept falling through the rack.  My thirty year old range
>   element doesn't broil evenly, so I will need to put the chilis on a
> roasting pan or pizza pan so that I can move them around a bit, both in
> the pan and in the oven space.  Do they have to cool completely, or just
> cool enough to handle?
>
> Has anyone else had a problem with peppers this year?
>
> I'm growing Anaheims, Serranos, and Poblanos.
> I've had low yields and low fruit size, small to medium plants.  It is
> not a lack of rain, but maybe a lack of heat?  This has been the coolest
> summer I can remember.  I'm not sure we even hit 95, let alone 100 this
> year.  The humidity has been lower, too. It has been overcast and
> cooler, almost tolerable.<g>  Very odd.  Reminds of the IceAgeNow guy,
> what's his name...  Oh well.  Robert Felix author of Not by Fire, But By
>   Ice.  Yeah.
>
> B
>
>
>
> Sage Austin | Eureka! Design wrote:
>   
> > Bev, we broil them in the oven (or toaster oven) until the skins
> > start getting browned, then put them in a paper bag and close it up
> > and let them cool in there. Once they are cool, we run them under
> > cold water and the skins come off. If you can find a way to brown
> > them all around on a stovetop, I suppose you could just follow the
> > rest of the steps. But if they don't get even heat the skins may only
> > come off of parts.
> >
> > --Sage Way Out in Texas with a Bone Dry Well
> >
> > EarthNSky wrote:
> >     
> > > I've got some poblanos that I want to stuff, bake and freeze for
> > > later. Don't I need to skin them, and if so, do I recall that this
> > > can be done directly on the flat burners of an electric stove?  If
> > > so, if anyone has cooked peppers to skin directly on the stovetop,
> > > I'd like to hear about your experience.  Tips?  Directions?
> > >
> > > B
> > >
> > >       
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