Comments on: KTVC: Dicing a Bell Pepper http://nourishnetwork.com/2009/11/03/ktvc-dicing-bell-pepper/ connecting YOU to a nourished life Sun, 05 Feb 2012 23:34:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lia Huberhttp://nourishnetwork.com/2009/11/03/ktvc-dicing-bell-pepper/#comment-291 Lia Huber Wed, 06 Jan 2010 18:44:23 +0000 http://nourishnetwork.com/?p=1322#comment-291 June2 . . . Peeling a raw pepper is next to impossible--you'll want to char the skin first, then let it steam for a bit in a paper bag, and then rub the skin off. I always tell people to make sure they get absolutely every inch of the pepper black and blistered, so that the skin pulls away from the flesh and comes off easily. If the skin is still red (or yellow or orange, depending on the color of the pepper), it still be difficult to get off.Stay tuned, though, I'll definitely have a KTVC of charring bell peppers in the future! June2 . . . Peeling a raw pepper is next to impossible–you’ll want to char the skin first, then let it steam for a bit in a paper bag, and then rub the skin off. I always tell people to make sure they get absolutely every inch of the pepper black and blistered, so that the skin pulls away from the flesh and comes off easily. If the skin is still red (or yellow or orange, depending on the color of the pepper), it still be difficult to get off.

Stay tuned, though, I’ll definitely have a KTVC of charring bell peppers in the future!

]]> By: june2http://nourishnetwork.com/2009/11/03/ktvc-dicing-bell-pepper/#comment-290 june2 Tue, 05 Jan 2010 18:39:11 +0000 http://nourishnetwork.com/?p=1322#comment-290 Dicing red bell isn't the issue for me, it's PEELING a red bell first, then dicing. A video on how chefs peel them before the brunoise would be really helpful - THX! Dicing red bell isn’t the issue for me, it’s PEELING a red bell first, then dicing. A video on how chefs peel them before the brunoise would be really helpful – THX!

]]> By: Lia huberhttp://nourishnetwork.com/2009/11/03/ktvc-dicing-bell-pepper/#comment-289 Lia huber Wed, 04 Nov 2009 07:23:56 +0000 http://nourishnetwork.com/?p=1322#comment-289 I'd love to, Jules! And I love that you asked. It's all about the nooks and crannies with the cauliflower.So glad you're here. I’d love to, Jules! And I love that you asked. It’s all about the nooks and crannies with the cauliflower.

So glad you’re here.

]]> By: Julie Curtinhttp://nourishnetwork.com/2009/11/03/ktvc-dicing-bell-pepper/#comment-288 Julie Curtin Wed, 04 Nov 2009 05:33:56 +0000 http://nourishnetwork.com/?p=1322#comment-288 Lia, love your dicing/cutting segments. Funny how basic stuff stumps me sometimes....like cutting and dicing odd shaped food. :) So, with that in mind, can you alert me when you put up a video segment on cutting cauliflower? Would love to watch how you do that! Lia, love your dicing/cutting segments. Funny how basic stuff stumps me sometimes….like cutting and dicing odd shaped food. :) So, with that in mind, can you alert me when you put up a video segment on cutting cauliflower? Would love to watch how you do that!

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