Carla lalli music's slow-roasted mixed peppers
Roast
Roasting
"Pan-roasting is hot and fierce. Slow-roasting is low and slow. One major advantage of slow-roasting is simplicity. Anything you can braise—short ribs, pork shoulder, lamb shoulder—you can slow-roast with a fraction of the effort. Unlike braising, you can skip the initial browning (which could take 20 minutes for a hefty cut, like brisket), you don't need a ton of aromatics to infuse the liquid, and you don't need a large volume of stock, or any wine, for that matter. Although slow-roasting essentially is a dry-heat method, it's gentle, and the finished succulent texture is similar to what you'd get with a braise. Meats become shreddable and moist, internal fats and collagen melted into tenderness. Slow-roasting coaxes tough-skinned winter squash into total submission (no peeling, no chopping), yields whole heads of cauliflower soft enough to eat with a spoon, gives whole chickens a rotisserie-esque texture, caramelizes and concentrates juicy things like fennel or sweet peppers, and is the most facile and impressive way to cook large fillets of fish."
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<br />Reprinted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Photographs copyright © 2019 Gentl and Hyers. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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