I don’t know why I haven’t shown this one yet. This is how you prep peppers when they’re going to be cooked into something and you don’t care if each individual slice is pretty and presentable.
The key to this technique is to keep the knife close to the inner surface of the pepper. This will keep you from getting pulp and seeds in with the pepper.
Stand the pepper upright and start with the knife right next to the stem, angled out, then slice one side off.
Turn a quarter turn and do the same, then again for the third side.
When you’re down to the last side, lay it down and cut the core out.
If you’ve stayed very close to the inner surface, there won’t be very much of the white ribs to remove. Lay the pieces down and trim out whatever is left, the same way you’d fillet a fish.
And that’s it.
Why yes, I do plan on showing what this was used in. Sign up below to see what it is.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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4 Comments
No, no, no, there is a better way! Really! Ken Hom showed me once.
You cut the head and the bottom. Then, then, then, it’s too complicated to explain in words. You should see it.
But okay, say A, say B. Then you slice it open at 1 point. Then you can “roll it off” on your cutting board, so you have 1 big piece of pepper. (Like 5 cm by 25 cm) Get it?
Robin, I’ve tried that one. It’s good for getting those big pieces of pepper, but only works with really cylindrical peppers, and you waste a lot off the top and bottom. I think I’ll do another post showing that, just for completeness.
Not more waste that your way though, you cut off bottom and top too, don’t you?
But okay, there’s not that much difference. I just like this big piece of pepper that you end up with, it looks nice. And, the main advantage is you can cut more regular stripes, less little funny bits. Looking forward to see your photoshoot on that!
Robin, the only thing I cut off was the stem. This gives me an idea though …
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