Bell peppers are a treasure trove of antioxidants. Pepper contains vitamins A, B, C, E, beta-carotene, fiber, folic acid. This vegetable is used for preparing salads, second and first courses.
Instructions
Step 1
Very often, when preparing various dishes, the hostess notices that the pepper is bitter. Do not get upset and throw away a vegetable with a bitter taste. There are several ways to get rid of bitterness, each of which depends on what type of pepper you use and what kind of dish you are going to cook.
Step 2
Soaking in cold water is a well-known way to get rid of bitterness. But it is best used for bell peppers. Pre-open the vegetable and free it from the stalk and seeds. The pepper should be soaked for 20-30 minutes, after which it can be used according to the recipe.
Step 3
Scalding with boiling water followed by soaking in cold water is rarely suitable for spicy varieties, as this does not help get rid of the bitterness. Moreover, high temperatures can increase the pungency. This method is recommended for moderately bitter bell peppers. To do this, scald the vegetable with boiling water and immediately soak in cold water for 20 minutes.
Step 4
If you use this vegetable for making lecho, matbuha or other mildly spicy salads, then the bitterness can be removed by adding tomatoes. Peppers are washed, peeled, chopped and stewed with the addition of onions, a couple of cloves of garlic and tomatoes. Stewing is also good at relieving bitterness.
Step 5
If you use red hot peppers for cooking, remember that the main enzymes that cause a strong burning sensation are found in the seeds and skin. Grilling or deep-fried peppers, and then peeling them, noticeably reduces the severity. It is recommended to remove seeds before heat treatment. In order not to get an unpleasant burn of your hands, it is necessary to carry out this procedure with rubber gloves. If gloves are not at hand, and there is an unpleasant burning sensation of the skin, wipe your hands thoroughly with olive oil for one minute, and then wash them thoroughly with hot water and soap.
Step 6
Another proven way to get rid of the bitterness of a vegetable is deep freezing. However, freezing by itself does not remove the bitter taste of the pepper, but, on the contrary, preserves it. This method is effective only in combination with preliminary scalding and soaking.
Step 7
You can also fight the bitter taste with the help of preliminary marinating in a weak solution of vinegar. This requires 1 tbsp. l. Mix 3% vinegar with 500 ml of water. In the finished solution, the pepper must be kept for 30-40 minutes.
Step 8
All methods of getting rid of pepper from bitterness should be used depending on what kind of dish you decide to cook, what recipe you choose, and also what method of processing vegetables you intend to use.
