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 Post subject: caramelizing green peppers (and onions and artichoke hearts)
PostPosted: Tue May 24, 2016 9:54 am 
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Tofu Pup

Joined: Tue Jan 20, 2015 11:06 am
Posts: 4
Problem: green peppers lost color and texture while caramelizing with onions

Relevance: want to preserve vibrant, green color and slight crispness while achieving caramelization with the onions

Solution: ? add the green peppers even later then I did? salt the onions, but not the peppers?

Method:
Sauted thinly sliced onions in canola oil in non-stick pan - medium heat
Salted onions to accelerate caramelization
Gradually added thinly sliced green peppers (in small, handfull batches) after 3 - 5 minutes, just as onions starting to caramelize (the strategy was to avoid over cooking them)
Lightly salted onions and peppers
Cooked another 3ish minutes, color was nice at this point, but onions were not sufficiently caramelized
Added artichokes and mushrooms plus some additional oil
Sauted/cooked entire batch another 3 - 5 minutes (this is where the green peppers suffered; they lost their bright green color and got a little 'soggy')
Finished by adding dried oregano, basil, garlic and tossing

The whole deal didn't taste bad. The artichokes even got a little caramelized (nice), but again the green peppers were over done. I'd appreciate anyone's advice or thoughts how I could have done things differently, i.e., adding artichokes after onions, but before green peppers? Use a higher temperature and shorter cook time?


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 Post subject: Re: caramelizing green peppers (and onions and artichoke hea
PostPosted: Tue May 24, 2016 10:50 am 
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Flounceiad 2011
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Joined: Tue Oct 19, 2010 8:26 pm
Posts: 6644
Location: A New England
I'd recommend cooking them separately, and then combining the vegetables at the end. This is what I do with dishes that call for various types of roasted vegetables.

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