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Old 03-02-2008, 01:07 PM   #1
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Stovetop Chili Roaster

We bought a chili roaster for the stovetop. It doesn't do much more than your stove's flame covers already do, but it allows a bit more freedom to roll and turn the peppers, and it's easier to do multiple peppers without a balancing act on the stovetop. There is no bottom to the "pan" so it slips right over your flame.

Pretty neat. It's from Rick Bayless' line of cookware. He's so cool!


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Old 03-02-2008, 01:17 PM   #2
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interesting gadget. I don't roast peppers that much , but if I do , it is usually over the flame of my burner.
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Old 03-02-2008, 09:33 PM   #3
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I put them on a baking sheet under the broiler - cut in half, pushed down relatively flat, 8 minutes under the broiler and they're perfectly done; then 15 minutes in a plastic bag to steam off the skins. And it's hands-off
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Old 03-02-2008, 09:47 PM   #4
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Quote:
Originally Posted by GotGarlic View Post
I put them on a baking sheet under the broiler - cut in half, pushed down relatively flat, 8 minutes under the broiler and they're perfectly done; then 15 minutes in a plastic bag to steam off the skins. And it's hands-off
Pretty much the same as GotGarlic except I don't cut mine - just broil whole and rotate until all blackened - in a glass bowl covered with plastic wrap for 15 - 20 minutes or until cool enough to handle. Remove outer skin and remove seeds.

Not a bad thing to have though Jill - never knew there was such a thing.
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Old 03-02-2008, 09:50 PM   #5
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I saw Alton Brown use a collapsable metal vegetable steamer to roast peppers over a stove flame. I already have one and it does work nicely.

I don't mean to rain on your parade, but my kitchen isn't equipped to handle a lot of "stuff."
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Old 03-03-2008, 08:13 AM   #6
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I don't mean to rain on your parade, but my kitchen isn't equipped to handle a lot of "stuff."
Yeah, my BF tells me all the time that I can't fit any more "stuff" into our kitchen either. I used the excuse that this gadget was for him, though, for his peppers. Because I love him sooooo much!

I tried to tell him that he should wrap the pepps in plastic after roasting to make the skins peel easier, but he didn't listen. What's the best way to get the skins off? Cover them in a bowl?
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Old 03-03-2008, 08:20 AM   #7
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...I tried to tell him that he should wrap the pepps in plastic after roasting to make the skins peel easier, but he didn't listen. What's the best way to get the skins off? Cover them in a bowl?

Any closed container will work. A bowl covered with plastic or foil, a paper bag, a pan with a lid...
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Old 03-03-2008, 08:32 AM   #8
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GotGarlic, that's the way to do 'em! works like a charm.
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Old 03-03-2008, 10:46 AM   #9
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GotGarlic, that's the way to do 'em! works like a charm.
Yup - every single time When I have a bumper crop of peppers in the summer, I roast a bunch, put them in freezer containers, cover with a film of olive oil, and freeze for later use. I really love roasted peppers
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Old 03-03-2008, 12:01 PM   #10
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Well, sounds like I wasted a few bucks on that gadget! But it does do the trick, and it's fun!
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