Maybe I'm the last to find out this easy way to cut up a pepper.
I've never thought much about how I do it . . . cut it in half and go for it . . .
but when I tried this suggestion, I liked it.
The chef told us to take a pepper and look at it as a square.
Having established the best square side,
cut around the core on all four sides, then the bottom ...
and you have the core in one piece to throw out.
I thought this is all fine and dandy if you buy nice square peppers,
but then I saw that this works with a triangular pepper as well.
Simply cut around the core
three times, and you still have the centre in one piece.
The sides slice up nicely without a lot of curve to deal with.
And, if you cannot figure out heads or tails in this,
and do not see a square or a triangle,
simply cut through the middle, avoiding the imaginary centre,
split it open to reveal the pod of seeds and remove it.
My grandson used to say . . . "Good 'dea" granny . . .
ReplyDeleteAnd this my dear is a very good idea!
Thanks for the great suggestion . . .
I love learning new techniques like this. Thanks Anneliese!
ReplyDeleteI just ordered both cookbooks, can't wait...!!
ReplyDeleteI do the same but leave it as one long rectangle .. then my dogs like the ends! just can waste good food!
ReplyDeleteSomeone told me...and I have found it to be true...that the peppers with 4 lobes at the bottom are Female and sweeter than those with 3 - Male - and therefore I now look for the 4 lobed ones to buy. I also bought a bag of those mini ones (see the antipasto recipe below) and found it to be true of those too.
ReplyDeleteI also use this tip when cutting apples
ReplyDelete