We love roasted peppers in soups or salads, but the most boring part of the preparation is ultimately peeling.
Fortunately, there are some tricks on how you can make it easier for yourself and speed up your actions, Telegraph reports.
After roasting, cover the peppers with aluminum foil or a plate so that the steam does its "work" and helps remove the skin.
Leave them to cool, covered, and then start peeling, preferably with a tool such as a peeler. tooth decay.
You can also peel the peppers in a container of water, but some chefs advise not to throw away the water, but to drain it and use it for soups and sauces with a smoke flavor.
One of the ways to put the peppers after baking in the oven or on the grill in a paper bag while they are still hot, close the bag and let it cool.
Holding the peppers in the bag, slowly pull until you can peel them off.
How to do this more easily, watch the video:
/Telegraph/
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