Blister
Dry heat
Browning in dry air or radiant heat.
01At a glance
CategoryDry heat
Taste impactNeutral
Texture—
02How to do it
- 1Heat a dry or barely-oiled pan (or grill) until smoking hot.
- 2Add the food — peppers, tomatoes, grapes — in a single layer.
- 3Leave undisturbed until the skin bubbles and blackens in spots, then shake or turn.
- 4Pull as soon as the skin loosens but the flesh is still intact.
03Doneness & pitfalls
Doneness cues
- Skin puffs and blackens in patches while the flesh stays firm.
- The skin slips or wrinkles loose from the flesh.
Common mistakes
- Cooking too long collapses the flesh into mush.
- A cool pan steams the skin instead of blistering it.
Ingredients it suits· 18