I have a Lodge cast iron grid/iron griddle that comes in handy on those frequent Seattle days when the rain and cold prevent outdoor cooking. The griddle is handy for any number of things, including grilling vegetables.
Here’s a tip: Bell peppers will ignite if the heat is too high.
I know how that sounds. “Tip some wine on the gas flame, eh Muncha?” “Let some oil flow over the side of the pan, did you?” But I’m serious.
As best as we can figure, the water in the sliced peppers boils and sprays liquid onto the hot grill. The juice in the pepper contains simple compounds that ignite when the juice strikes the very hot iron, and frantic running ensues in the kitchen. I was never so glad to have a fire extinguisher in my kitchen, even though I did not need it. The flames subsided for a few seconds, just enough time for me to think, “Odd.” And be surprised by the next jet of flame.
So far, my research into the cause of the flame has been fruitless. (We asked scientist friends in Arizona who have much experience with peppers, but they are a star-gazer and an archaeologist. We’re trying to track down a chemist.) For now I suggest that you grill peppers over a medium or low heat setting or grill them outdoors where the flaming peppers will keep insects away.
Update: Rory and Poorvee, our friends in Arizona, recommend cooking peppers slices over medium heat for about 20 minutes to avoid a light show.
Malcolm over at Monsters and Mustard Greens suggested that olive oil will combust over extremely high heat. He recommended cooking whole peppers under charcoals until their skins blacken and slide off.
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June 13th, 2006 at 9:04 am
Happy to be able to suggest something. If I said “under”, that’s not what I meant. You cook them directly on the hot coals (or, in a pinch, over a gas flame on a cooktop, probably over an electric element would work too), until the skins blacken and char. This will cause some smoke…
What you end up with is a nicely smoky flavored pepper, sans skin (after you rub them off). I’m blogging about this in more detail.
June 13th, 2006 at 10:26 am
I appreciate the clarification.
I’ve done something similar with garlic heads on gas stovetops.