00:10Today I'm going to make some classic roasted peppers, but making sure we use every single
00:16bit of them. The flesh, the flavor, the oil, and especially that juice they release as they roast.
00:28Because if that juice ends up in the sink, we've lost most of the flavor today. I use this silicone
00:35mat on the oven rack, but if you don't have one, use parchment paper on a baking sheet. Now for
00:42one
00:42of my favorite parts of the recipe, because you practically don't have to do anything, and that is
00:47I'm going to use three bell peppers. The first thing is to have them well washed. The second that they
00:55are very dry. So with a bit of paper towel, you remove all the excess moisture that you might have
01:01left. As simple as that. We're going to do the same thing, in my case, with three peppers, but you
01:11could
01:11make as many as will fit on the tray. That way you make the most of your effort. Next, brush
01:19them. The
01:20better the oil, the better, but coat them well. If you have a pastry brush like me, great. If not,
01:28with
01:29freshly washed hands.
01:33You just need to make sure they're completely glossy. We've got the whole peppers, a little bit of oil,
01:40and into the oven. Now, one thing that might seem logical, and you shouldn't do, is to add water to
01:47them. Then put them in the preheated oven at 200 degrees Celsius, which is about 395 Fahrenheit,
01:55always with top and bottom heat. In total, it will take about 40 to 45 minutes. Here comes that typical
02:04moment in a recipe where you wonder, are they ready yet? Well, no. We want the skin to be wrinkled
02:12and
02:12toasted, and it's fine if some parts are even black. We're looking for that look where they seem kind of
02:19ugly and bad. Even if they take 40, 45, or even 50 minutes, a very important detail is to keep
02:28an eye on the
02:29clock and halfway through. Around the 25-minute mark, flip them over. We want them to bake evenly. That way,
02:40their juices are distributed evenly inside. And it's the little details that make all the difference. In the end,
02:51beautifully roasted peppers. Strong arm. Pay attention because this is the big mistake that is usually made. A lot of
02:59people take them out of the oven and immediately want to peel them right away. Big mistake. What you have
03:05to do is cover them
03:06really well. Make sure they're tightly sealed, and that way you get them to sweat for about 15 or 20
03:13minutes.
03:14This little spa treatment we're giving the peppers makes all the difference. Crucial step, like I told you,
03:20cover them really well with aluminum foil. And if you put some weight on it so no air escapes, even
03:27better.
03:30Well, those few minutes of sweating have passed. And now comes my favorite part. Finding out if the skin
03:37will come off as easily as promised. And let me tell you one thing. If you roasted them well, it's
03:44going to
03:44come off amazingly. And then, after about 15 or 20 minutes, we're going to start taking the peppers out. I
03:53like to
03:54do it one by one. That way, the rest stay just right. I take one out and fold the aluminum
03:58foil a bit.
04:00And peel this one. As you can see, thanks to the heat and that steam, the skin will come off
04:08very easily.
04:09You pull it with your hand, and it comes off in large pieces. And if you still have any stuck
04:15on,
04:16scrape it off with a knife, and problem solved.
04:21It's hard to believe it comes off so clean and so easy.
04:30Once you have it ready, let's move on to the second bell pepper. And you'll do the exact same thing.
04:38And then, with the third one.
04:43It's important to never remove it from the tray. That way, all the juices stay right here.
04:48So none of that flavor goes to waste.
04:56Look closely at all the juice they've released.
04:59That is just what we were looking for. And now you're starting to understand why I told you
05:04that we shouldn't add water to it. It's just that here we have our own pepper broth,
05:09made by the peppers themselves, with no work at all on our part.
05:15What I'll do now is remove both the seeds and whatever is left of the stem inside.
05:23And always on the same tray.
05:27There's just one rule.
05:30Make sure we save every bit of flavor.
05:41Then we cut it into whatever size pieces we want, and straight onto a plate.
05:47And...
05:50Look, the peppers like this, just on the plate,
05:54would already be ready. But let's make them even better.
05:59So I'm going to try to take them up another notch.
06:04And it's done very easily. First, with some good quality oil, enough to coat everything.
06:11And also, the secret trick. All that delicious flavor we had saved were going to strain it,
06:21to remove the little seeds, but keep all this right here, which is pure concentrated flavor
06:29of pepper. So I'm transferring it to a cup.
06:36And with it, I'm going to pour it over the peppers themselves. Easy, right?
06:44Pure flavor.
06:48You can add it little by little, or even leave it in a small pitcher,
06:53so everyone can pour a bit onto their own plate.
07:00What are you going to serve these roasted peppers with?
07:03Now we really have some roasted peppers, where it's hard to believe they came just from tossing
07:09them here, into the oven, whole, and that's it. They are tender, juicy, and with that concentrated
07:16roasted flavor. And the best part is precisely having made them without water, so that flavor
07:22stays bold and concentrated.
07:35One day you have to try this. Put out a dish of roasted peppers and beside it a loaf of
07:41bread.
07:42Let's see if you only use it as a side. In my case, impossible.
07:51And if you make toast with these peppers and all their flavor, you're going to be absolutely amazed.
08:04Now tell me something. Do you eat roasted peppers just as they are?
08:09You could put them on a piece of toast.
08:13Or you take a piece with a bit of meat or fish, as a side, but right on the fork.
08:19what is your fault here?
08:27is
08:27a
08:27just
