Place the red bell peppers, one at a time, over the open
flame of a gas burner, using tongs to carefully grasp stems and turn peppers to get an even char, about 3 - 4 minutes per pepper.
First, I placed the peppers, one at a time, directly on the open
flame of the gas burner.
Alternatively you can roast over
the flame of a gas burner.
Pans made of aluminum will heat very quickly (quicker than most other metal pans) and super-heat in areas that are in direct contact with
the flame of a gas burner or the coil of an electric or induction burner.
Remove the skillet from the cook the other side of the Naan over direct
flame of the gas burner (bubble side facing the fire) with tongs.
Char red bell pepper, over the open
flame of a gas burner, use tongs to carefully grasp stem and turn pepper to get an even char, about 3 - 5 minutes.
Not exact matches
The main change I made, was to roast the red bell peppers using my new favorite technique
of roasting over the open
flame of one
of my stove's
gas burners.
The ring
of bubbles are where the
flames from the
gas burner contact the pan.
All you have to do is turn on a
burner on your
gas stove, use some tongs to hold the stem
of the pepper, and simply hold it over the
flames like you would while roasting marshmallows!
These fires are usually
gas, and can consist
of a
burner providing a regimented row
of flames, a firebowl, or a pile
of driftwood or pebbles.