Cut off both ends
I was watching a kid’s cooking show on PBS recently and saw
a really neat way to cut up bell peppers. Start by cutting off both ends.
Slice down one side close to a rib.
The point is to get the seeds and bitter
tasting ribs removed quickly and easily.
Begin cutting close enough to remove the ribs and the seed
core.
You end up with a nice flat strip of pepper that’s easy to
work with.
Slice them quickly into julienne strips.
Don’t waste those valuable ends. Deconstruct the pepper
along the edges of the ribs.
Dice those rib-free pieces.
Voila! In nothing
flat you’ve got your peppers ready to dehydrate.
What could be easier than that?
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