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Location: west michigan
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Quote:
I'm not wanting to use them, but wonder why it wouldn't work.
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12-12-2024, 04:53 PM
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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.
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12-12-2024, 05:20 PM
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Yeah, I can see how it would be hard to tell what you are doing from the oven door. Plus, it's just not made for using it that way.
That bowl of chili above was the last thing I ate today...it was very filling.
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12-12-2024, 05:29 PM
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When you broil things in an oven, you have to keep a real careful eye on them, I generally do not close the oven door.
Broiler wires are generally just a couple loops at the top and you have to put the food pretty close to them to get any serious broiling done. You’ll find that a part of something that is 2 inches from the heat will broil quite a bit faster than a part that is 4 inches away. Unless you’re frequently moving things, it’s hard to get an even char. |
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12-12-2024, 05:56 PM
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Yes, I've found that out when trying to finish off searing ribs. A fire can start on the closest part and the rest is needing more.
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78 SC Targa Black....gone 84 Carrera Targa White 98 Honda Prelude 22 Honda Civic SI |
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12-12-2024, 06:02 PM
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Navin Johnson
Join Date: Mar 2002
Location: Wantagh, NY
Posts: 8,838
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Do you have a blow torch? You can char and roast the peppers using a torch.
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Don't feed the trolls. Don't quote the trolls  http://www.southshoreperformanceny.com '69 911 GT-5 '75 914 GT-3 and others |
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12-13-2024, 07:02 AM
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Location: west michigan
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Yes I do....I forgot about that thing. It has a fan tip and I've used it for rib-eye steaks after sous vide. I'll try it sometime on peppers. I already pitched the remainder of the poblanos.
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12-13-2024, 07:08 AM
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