All the instructions I’ve read seem to indicate that once you’ve roasted your peppers and pulled them out of the oven, you should put them in a plastic bag to sweat for 10 - 15 minutes.
Does this intensify the flavour? Or make it easier to peel the skins off? Or is there some other reason?
Makes it easier to peel the skins off, in my experience.
What sandra_nz said. You steam 'em while they cool and then the skin comes off easier.
Makes it easier to peel the skins. The moisture driven off in the roasting process is replaced by moisture spreading out from the flesh back into the skin, and it loosens it away from the pulp. mrAru is claiming that the roasty burny flavor also spreads into the flesh from the skin.
I like to put a glass bowl over them. Less messy.
Bowl with lid works, also a paper bag. But it is a step you can skip, too. Doesn’t affect the flavor IMHO.
Flavor, maybe not. But the outer skin being removed is a lot like plastic wrap, so texture is improved.
Yuk. I can’t imagine serving chiles I didn’t peel first. The texture makes them inedible.
I think **Thelma **meant skipping the 10-15 minute wait in the bag part, not the peeling part. You don’t necessarily need to let them steam to peel them, although the steaming does make it easier.
But I’m speaking for you, **Thelma **- if I mischaracterized, do correct me.
I oven roast them at 400f for about 35-45 minutes usually, and they’re full of liquid when I take them out of the oven, so they do a lot of steaming right in the oven. I don’t usually place them in a bag or anything afterwords, but just let them cool enough to stem, peel and seed.