"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 11-29-2008, 12:47 PM   #1
Head Chef
 
Join Date: Mar 2008
Location: Mentor, OH
Posts: 1,037
How to store fire roasted peppers?

I went to the West Side Market in Cleveland this morning, and found a smashing deal on red bell peppers...3 for $1. WOWZA! I don't have anything planned for them today, but I fire roasted them according to a I found, but the video said nothing about storing them until I need them in the next week or so. The chef was apparently using them right away for a recipe. I THINK if I just put them in some EVOO and keep them in the fridge they should be fine, but since this is the first time I've done this, I prefer to get the advice of people who have done this before. Right now they are coming to room temp after roasting, so I have a bit of time before it's time to store them. Thanks in advance! Oh,I also thought about putting some fresh garlic in the oil as well. Any problem with that?

JoeV

__________________

__________________
JoeV is offline   Reply With Quote
Old 11-29-2008, 01:02 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
Store them in oil for no more than a week to 10 days. After that, you run the risk of botulism growing and killing people.

You could just freeze them.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-29-2008, 01:38 PM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Wasn't there something said here about keeping garlic in oil, too? That the same thing can happen?

Maybe you should have held off roasting them for a few days.

And "sweet" deal, Joe. I didn't know they sold peppers in thrift shops, too....
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-29-2008, 01:44 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,896
You can freeze them under a thin layer of oil and they will keep well. I would not add garlic now. You can use garlic-infused oil when you use the peppers in a recipe.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-29-2008, 01:47 PM   #5
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Agree with GG... I bought a batch of roasted hatch peppers and I spread them out on a cookie sheet and froze. Then dumped them all in a container for later use.

Thawing some out now for a batch of bummus!
__________________
sattie is offline   Reply With Quote
Old 11-29-2008, 01:52 PM   #6
Head Chef
 
Join Date: Mar 2008
Location: Mentor, OH
Posts: 1,037
Thanks everyone. I'll coat them liberally with EVOO and freeze them individually in freezer bags. If I get back to the market next Saturday, I'll stock up on them at that price (if they still have that price).

Hey Fred, I went to the MARKET, not the Thrift Store.
__________________
JoeV is offline   Reply With Quote
Old 11-29-2008, 02:18 PM   #7
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
DON'T store them in oil. As others here have stated, that ends up with a trip to the emergency room or the morgue.
__________________
BreezyCooking is offline   Reply With Quote
Old 11-29-2008, 02:57 PM   #8
Head Chef
 
Join Date: Mar 2008
Location: Mentor, OH
Posts: 1,037
Quote:
GotGarlic... You can freeze them under a thin layer of oil and they will keep well. I would not add garlic now. You can use garlic-infused oil when you use the peppers in a recipe
OK, now I'm thoroughly confused. GG says freeze under a layer of oil and BreezyCooking says it will potentially get me sick. I need Bourbon...lots of Bourbon.

I'm just going to clean them up and find something to put them into tomorrow and be done with it. For $1.99 for a 24 oz bottle in the store, it's not worth the effort trying to do this from scratch. I'm going back to bread where I can eat my mistakes and it ain't gonna kill me.
__________________
JoeV is offline   Reply With Quote
Old 11-29-2008, 03:01 PM   #9
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Joe, I did not coat mine with oil, I just froze and containerized them. I don't know if it is neccessary, but my hatch peppers are just fine.
__________________
sattie is offline   Reply With Quote
Old 11-29-2008, 03:07 PM   #10
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Sorry Joe - I meant don't store them in oil in the fridge - which is what a lot folks want to do. Coating them in oil & freezing them should be just fine. Totally different thing.

Again - sorry. I should have been more specific.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:03 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.