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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