Wednesday, September 2, 2009
Bell (Pepper) Biv Devoe
You have bested Onion and Carrot with flawless victories. Now for your final challenge in this introductory course, the Workshop presents the Bell Pepper. Slippery, stubborn, complicated, and sometimes containing half a clone inside, the Bell Pepper is your most formidable foe yet. You would be wise to sharpen up the knife before engaging this one in mortal combat. The Bell Pepper has been known take dull knives away from cookers, tying the cookers to a spinning wooden wheel and then flinging the knives at their helpless fingers giving them cuts a plenty. Do you want that? The tricky part with Bell peppers is getting the seed pod out without wasting all the flesh. Two general methods are shown here. After getting the seed pod out you can slice or dice however you like for the dish that you are preparing.
For the first method curl those fingers up and lay the Pepper on its side. Then cut the stem end off in a slicing motion far enough down such that there is an opening in the top big enough to remove the seed pod.
Then cut the bottom off, again in a slicing motion such that there is an opening on the bottom.
Then prop the the thing up on end and slice down through one side to open up the Pepper.
Then pull out the seed pod and all of the whit pithy stuff you can see with either your hand or your knife.
With the Pepper deseeded lay it out flat, skin side down and begin slicing it parallel to the ribs, all the way if you like slices or just most of the way if you like dice.
This is the other side of the Pepper that has been cut for most of the way to get ready for a dice.
Then just cutting perpendicular to get that lovely dice.
Method number two is a little trickier to explain so here goes. Take the whole Pepper and slice down the ribs of the Pepper from top to bottom using the tip of your knife. The ribs are those indentations just in case you are not familiar. Cutting down each rib makes it easier to open up the whole thing later.
Next, open up the whole Pepper, bending back the sections that you have cut. If you bend them all the back they will break off at the base of the seed pod.
You are then left with smaller sections of Pepper that you can then slice or dice. you can make rounded slices using this method due to the natural curve of the Pepper.
Looks like you passed the introductory course. Here is a Gold Star. You can now make the southern Trinity as well, onions, celery and bell pepper. They use that as a base for everything down in Louisiana. This has concluded the first course is cuttering. Future courses will show different cuts and the fancy names for them as well as how to make them. Did..Did you...Did you cut yourself!? Well then what is all that red on your fingers!? Oh. But how did you get that slice of Pepper stuck to your finger? You know what, keep it to yourself. Yikes. Now go wash your hands and make something tasty so that you may make it happen in your tum tum.