Quote:
Originally Posted by stevej37
Why not?
I'm not wanting to use them, but wonder why it wouldn't work.
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I have found it yields a different result. When you roast a pepper over a flame, the outside chars pretty quickly and the inside is not as affected as when you stick it in the oven under a broiler. When you broil one, it’s difficult to heat it as evenly as you can when turning it over a flame and the inside gets cooked more.
I’ve cooked Mexican food for 30 or 40 years, I am more and more a traditionalist in the methods. If you want to duplicate what they cook and eat in Mexico, you have to get familiar with how they cook it and what equipment they use. They have simpler kitchens and cooking is a more labor-intensive process down there.