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EXPLORETECHNIQUESChar and peel

Char and peel

Heat then finish

Two-step methods that cook, then transform. Tends toward crispy textures.

01At a glance
CategoryHeat then finish
Taste impactNeutral
TextureCrispy
02How to do it
  1. 1Char the skin of peppers or eggplant directly over flame (or under a broiler) until blackened.
  2. 2Seal it in a covered bowl or bag to steam and loosen the skin.
  3. 3Once cool enough to handle, rub or peel off the blackened skin.
  4. 4Wipe (don't rinse) away stray bits to keep the smoky flavor.
03Doneness & pitfalls
Doneness cues
  • The skin is fully blackened and slips off; the flesh is silky and smoky.
Common mistakes
  • Rinsing under water washes away the smoky flavor.
  • Skipping the steaming step makes the skin cling.
  • Under-charring leaves tough, bitter skin.
04Texture outcomes
Crispy9.0