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Grilled Peppers, à la Grand-mère
This recipe is simple but absolutely delicious. It was passed down to me by my grandmother. When people who’ve never eaten it taste it for the first time, they always ask me what I put in it to give it that incredibly special taste. The answer is: nothing.
Grilled bell peppers have a totally different taste from raw bell peppers; they are sweet and fruity. A chemist might say this is due to the transformation of the starch into sugar during cooking, with undoubtedly a few Maillard reactions thrown in (a chemical reaction between an amino acid and a reducing sugar).
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