Paprika skin in 6 steps - it's so easy to peel
- The classic: cooking peppers
- Prepare in the oven
- Paprika skin in the microwave
- Peel paprika
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Paprika, the fruit of the genus Capsicum, is a popular ingredient in salads, oven dishes or traditional recipes such as French ratatouille. Depending on the preparation of the paprika must be peeled, which is often a problem for many people. German cuisine rarely or not at all makes use of skinned peppers and therefore only very few home cooks are familiar with the techniques used for them. Paprika are skinned similar to tomatoes, which also come from the nightshade family. Because of this, you only need a few utensils to skin paprika quickly and effectively, even when you're in a hurry.
The classic: cooking peppers
One of the easiest ways to peel chillies is to cook. If the fruit vegetable is cooked before skinning, the shell is no longer firmly attached to the pulp and can easily be peeled off. This variant can be used for small or large quantities, even for a single pepper. For this you need:
- water heater
- small knife for peeling
- cooking pot
- Strainer for pouring
Special paring knives can make your job easier here, but these are not absolutely necessary. It is best to use a knife that you can handle and do not get hurt. Once you have the utensils and your peppers at hand, do the following:
Step 1: Fill the kettle with water and switch it on.
Step 2: While the water is boiling, quarter the peppers and remove the core casing as it is inedible. If you need whole peppers in a row, cut open the lid and remove the core from above. You do not need to wash the fruit vegetable first.
Step 3: Now fill the saucepan with the peppers and pour over boiling water. Then let it draw for a few minutes.
Step 4: Drain the boiling water. As a precaution, use a sieve so that nothing lands in the sink.
Step 5: Put the peppers from the strainer back into the pot and pour cold water over them.
Step 6: Then remove and peel with the knife. You can calmly proceed here, since peppers are not too soft by this procedure and therefore can not be crushed.
This is the best known way to skin peppers, but following it will explain other methods that can be used for different dishes, for example.
Tip: Solanaceae, such as peppers, potatoes or aubergines, contain solanine, a poisonous alkaloid that can cause adverse health effects if consumed too much. If you skin chillies by cooking, you drastically reduce the solanine since the substance is released to the cooking water; There is also a lot of solanine in the shell, which ends up in the garbage.
Prepare in the oven
Another method of skinning the bell pepper is to use the oven. This is particularly suitable if you want to prepare peppers with a light roasted aroma, for example for antipasti. For this you need:
- olive oil
- baking sheet
- baking paper
- Knife for peeling
- clean tea towel
It is best to use high quality olive oil, even if it is slightly more expensive to buy. When skinning, proceed as follows:
Step 1: Preheat the oven to a high level and prepare the baking sheet with the baking paper.
2nd step: Wash the peppers under clean water. Then dry.
Step 3: Prepare the peppers as if cooking. So either quarter or one piece. If you opt for whole peppers in the oven, you have to wait longer until they are peelable.
Step 4: Spread the cut pods evenly on the baking paper and brush with enough olive oil. Be sure to treat all pods with the olive oil so that free spots do not darken or burn too quickly.
5th step: Now put the baking sheet in the oven and let the peppers cook until the skin is completely dark.
Step 6: Remove the pods from the oven, cover them with a cloth soaked in cold water for a few minutes and then peel them. This will not burn your fingers and make the skin feel better.
Paprika skin in the microwave
The microwave is also good for the paprika skin. This succeeds extremely well, as long as a high level is selected and the pods have been properly prepared. You need:
- baking paper
- Knife for skinning
- Microwave or microwave-safe dishes
If you opt for this method, you can look forward to peppers that are still fresh and crunchy and can be used for a variety of dishes. For example, crisp salads are recommended here after the pods have cooled down a bit. The microwave is also the fastest method and the hides are quite straightforward. But it can happen that the pods become a bit soft, which makes it difficult to skinning sometimes. Proceed as follows:
Step 1: Wash and dry the peppers.
Step 2: Quarter the peppers as described above. Put whole peppers in the microwave does not work, so they need to be crushed.
Step 3: Wrap the chili quarters in baking paper and place them in a container.
Step 4: Now microwave in the microwave for a maximum of 7 minutes.
Step 5: Then skin with the knife.
The peeler is usually the heavy variant to peel peppers and is therefore avoided by many people. However, the kitchen utensil has a big advantage: the paprika stays fresh. They do not cook or heat the pods, which preserves the natural state of the fruit, making them ideal for any fresh snack or dish in which the pod must be particularly crisp. They use the peeler as with any other vegetable, but it takes a while to find the right angle for the skinning. After that, it's much easier to do by hand.