{"id":44,"date":"2006-04-30T23:22:32","date_gmt":"2006-04-30T22:22:32","guid":{"rendered":""},"modified":"2017-03-05T22:20:57","modified_gmt":"2017-03-05T21:20:57","slug":"peler-facilement-les-poivrons","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=44","title":{"rendered":"Peler facilement les poivrons"},"content":{"rendered":"

La peau du poivron est assez indigeste et peut \u00eatre irritante pour certains intestins, il est donc pr\u00e9f\u00e9rable de l’enlever pour garder le plaisir du poivron sans ses d\u00e9sagr\u00e9ments.
\n
\nLes trois fa\u00e7ons de proc\u00e9der offrent la possibilit\u00e9 de peler facilement les poivrons en toute saison.<\/p>\n

Sur le barbecue<\/h3>\n

, pr\u00e9parer une braise d’intensit\u00e9 moyenne-vive ou r\u00e9gler le barbecue au gaz \u00e0 puissance moyenne-\u00e9lev\u00e9e. Mettre les poivrons sur la grille huil\u00e9e du barbecue. Cuire les poivrons pendant 20 minutes ou jusqu’\u00e0 ce qu’ils soient grill\u00e9s de tous les c\u00f4t\u00e9s (retourner souvent les poivrons en cours de cuisson).<\/p>\n

Au four<\/h3>\n

pr\u00e9chauff\u00e9 \u00e0 190\u00b0C (thermostat 6), cuire les poivrons pendant environ 30 minutes jusqu’\u00e0 ce que leur peau soit dor\u00e9e et gonfl\u00e9e.<\/p>\n

Sous le gril<\/h3>\n

pr\u00e9chauff\u00e9 du four, \u00e0 environ 4 po (10 cm) de la source de chaleur, de 10 \u00e0 15 minutes ou jusqu’\u00e0 ce que la peau soit gonfl\u00e9e et noircie (retourner souvent les poivrons en cours de cuisson).<\/p>\n

Dans tous les cas,<\/h3>\n

mettre les poivrons dans un sac de plastique et fermer le sac. Laisser refroidir de 10 \u00e0 15 minutes. L’eau de la condensation aidera la peau \u00e0 se d\u00e9coller de la chair. Peler et \u00e9p\u00e9piner. Vous pouvez aussi les \u00e9ponger l\u00e9g\u00e8rement avec un papier absorbant si vous pr\u00e9voyez de les conserver dans l’huile.<\/p>\n","protected":false},"excerpt":{"rendered":"

La peau du poivron est assez indigeste et peut \u00eatre irritante pour certains intestins, il est donc pr\u00e9f\u00e9rable de l’enlever pour garder le plaisir du poivron sans ses d\u00e9sagr\u00e9ments. T\u00e9l\u00e9charger l’article au format PDF<\/p>\n","protected":false},"author":1,"featured_media":464,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[147,151],"class_list":["post-44","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trucs_et_astuces","tag-poivron-rouge","tag-poivron-vert"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/44","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/44\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/464"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}