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Roasted peppers - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Roasted peppers

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  • Roasted peppers

    We had a great harvest of peppers so I decided to roast them in the WFO (since I was heating it up anyway). I was amazed how easy it was. A little salt, chunks of garlic and EVOO liberally over the top.

    Slide them into the oven on baking sheets and watch them closely cause it happens really fast. The WFO was on it's way up to pizza temp at about 550F(according to my broken oven thermometer).

    Within 5 seconds, they were sizzling, about a minute on one side they were starting to char.. Give the pan a little shake to turn them, another minute on the other side and done. Of course, the fun part is peeling and seeding them.
    Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

  • #2
    Re: Roasted peppers

    Are the long peppers a hot or sweet pepper? They sure look good !

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    • #3
      Re: Roasted peppers

      The long narrow ones are sweet peppers and the others were obviously bell peppers. There was one jalapeno in there. I like the colorful ones too. Try it, it's very easy in the WFO. I did about a bushel in 30 minutes. Of course the WFO was already hot, 500F. Thanks John
      Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

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      • #4
        Re: Roasted peppers

        Did anyone see the the coconut shell in the fire? DON'T DO THIS!!!! They pop like a firecracker inside your oven. My wife told me to do it just to see what happens. It popped and spewed ashes all over, including my beautiful peppers.
        Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

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        • #5
          Re: Roasted peppers

          Very interesting about the coconut exploding. A few years back I was given a case of extruded coconut charcoal that stayed hot forever and had a sweet, mild flavor. Unfortunately, it's only available for sale in San Diego now so haven't been able to restock it.

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          • #6
            Re: Roasted peppers

            I haven't roasted any, but I have dried some jalapenos and serranos. In anticipation of a long, hot, and dry summer I didn't plant my normal jalapeno, habenaro, serrano, tabasco, and wax peppers. All I have is a native chile petin.

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