Leechef, how would you roast poblano's and how would your peel the roasted skin?
Paul E. Smith
Here's a tutorial. You'd do them the same way you would do Hatch Chiles. http://whatscookingamerica.net/KarenCalanchini/HatchChiles.htm
AND Another method:
Use rubber or protective gloves when handling chiles. Roast until the skin is black and blistered, but NOT charred. If roasted too long the whole chile can burn or get mushy Put hot roasted peppers in a plastic or paper bag and wait till they cool then skin and remove seeds The reason for putting them in bags after roasting is to let them steam and loosen the skins.. Covered plastic storage containers may also be used for the cooling/steaming step. Tip; Use bottle paper bags–the tall narrow ones that stores pre-wrap glass bottles in before putting on the larger bag. Their small size allows for good steam buildup To jump-start the peeling process is give the chile a rubdown with a sheet of newspaper/paper towel/dishcloth. This will remove the majority of the skin. To peel do NOT run under water to remove skin. you lose not only the smoky flavor but lots of the fragrant and tasty oils!. So for all your work, all you’ll end up with is a slightly soggy, peeled chile. Remove skins and seeds by hand. Your fingers will get messy. Run water over your HANDS not the peppers to clean as necessary. While freezing skin-on may make them last longer, peeled and seeded peppers last for quite a while in the freezer. They may be chopped and frozen in ice cube trays for ease of use in recipes.
AND a 3rd one:
Place chiles on a grill and roast about 3 minutes until the skin begins to blister. The key is blistering the skin without cooking the chile.
When chiles are blistered on one side, use long tongs to turn them. Continue until the chiles are generously blistered on all sides. Place in a plastic bag, seal and allow to sweat for about 5 minutes. Sweating loosens the blistered skin.
Place chiles under running water and gently "pop" or pull off the stem. Use your fingers to remove the skin.
When done, the chiles will be ready to chop and use in your favorite dish. Or wrap well in freezer-proof bags, and the chiles will keep for up to a year, or until next year's fresh harvest.
post edited by Foodbme - 2013/08/19 02:33:23