Whenever I talk about science in the kitchen, I remember my dear Food
Tech Professors, Mrs. Divina Sonido and the Sorsogon Congresswoman Mrs. Evelina
Escudero. One project given to me in college is to roast peppers and jar them
using a simple pickling solution. My question is, why roast it if we can just
slice and jar them all?
The answer my beloved mentors were simple… It would taste better.
I became curious on why would it taste better since peppers are just
peppers specially Capsicums. Roasting I did as instructed and while doing this
I noticed that they are correct. The smell is better but the flavors are
intense as compared to just slicing and adding them to dishes. How come? Why is
it different?
First, if you would observe, the skin can be a little bit tough when
cooked and not even chewable. If we roast them, the outer skin gets burnt
leaving the tender parts upon peeling. The crunch would be good for salads
which needs no cooking. But for sauces or omelets or any cooked dish, the
roasted once are better since it is tender and more flavorful.
Second, upon roasting and while peeling, you would notice an oily flesh
which gives that wonderful pepper aroma you find in Cheese Pimiento or a Simple
home-made Bruschetta. That oil and aroma is caused by Alkylpyrazine undergoing
Maillard Reaction. What are these nose-bleeding words?
Alkylpyrazines are naturally occurring highly aromatic substances which
often have a very low odor threshold and contribute to the taste and aroma of
various foods including coffee and wines. Alkylpyrazines are also formed during
the cooking of some foods via Maillard reactions.
The Maillard reaction on the other hand, is a form of nonenzymatic browning. It results from a
chemical reaction between an amino acid and a reducing sugar, usually requiring
heat.
Bell Peppers are
high in sugar making it sweet. Also it is rich in amino acids such as Cysteine
and others from its high Lycopene content. The flavors from roasting are
developed from the chemical reactions secreted by these components. Note that
there are some nutrients such as Vitamin C and Luteolin that could be destroyed
or lessen while we subject the peppers to roasting.
To cut the story
short… Roasting adds depth to its flavor and to anything we cook using this
ingredient. Placing roasted peppers in jars can be preserved for a month in a chiller
or even longer when frozen. Here is a simple recipe you want to use:
For every 500g of Roasted Bell
Peppers add:
1 C Olive Oil
(Corn Oil can be a substitute)
2 T Red Wine or
Cane Vinegar
2 cloves Crushed Garlic
1 T Peppercorns
1 Bay Leaf
This explanation
provided by my professors made me understand more what is in food that we
really need to understand. It is not just the looks or aesthetics but what is
important is the structure and how can we improve and further develop its
flavor making them more than just good eats but more of a blessing and
something nourishing.
Reference: http://en.wikipedia.org
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