To boil red bell pepper or to use a grounded one?
I imagine you could add cuts of red bell pepper to a stew or you could dry it and ground it(I believe this would make it a mild paprika) and add it in that form.
What sort of flavour difference will the two different methods bring?
Best Answer
Paprika is, generally speaking, dried red bell pepper...though some varieties differ. Remember, drying changes and concentrates flavor. The flavor will be different. Think of them as different ingredients. Fresh and dried ingredients behave quite differently. Think about the difference between fresh and dried herbs, for example. Will it sweeten your stew? It probably depends on the actual ingredients. Probably, but maybe in different ways. Give it a shot, do a side-by-side comparison, and report your results here.
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Should you parboil peppers for stuffed peppers?
To avoid bell peppers draining so much liquid, I recommend parboiling the bell peppers for a few minutes before stuffing it in. Or add a little bit of panko breadcrumbs just like what one of our readers did. Any bell pepper color actually works fine.What happens when you boil pepper?
Generally, peppers are cut into pieces or strips before being boiled or steamed. Boiled or steamed peppers should be tender, but not cooked long enough that they begin to lose their colour. Boiling peppers will take approximately 5 minutes, while steaming will take slightly longer, up to 15 minutes.Can you boil bell peppers?
Put enough water in a large pot to submerge your peppers. Boil your water until it is a rolling boil. Submerge peppers in your pot. Allow them to stay in the boiling water for approximately 10-15 minutes cooking time or until they reach the desired consistency.How do you use bell pepper powder?
Add Red Bell Pepper Powder to soups, chili, and stews for a burst of flavor and color. It also makes a wonderful rice seasoning. You can add Red Bell Pepper Powder to dips and spreads. This seasoning gives bread and pasta doughs a nice orange color and mild flavor.How to Cut A Bell Pepper | Gordon Ramsay
More answers regarding to boil red bell pepper or to use a grounded one?
Answer 2
There are at least a dozen different types of paprika. In the US, you'll generally see regular, 'sweet', 'hot', 'smoked', 'Hungarian', and 'Spanish', although there are multiple types of Spanish and Hungarian paprika.
The drying usually brings out a little bit of bitterness (and sometimes smokiness, depending on how it was dried), rather than just sweetness, so no, it won't give the same sweetness that you'd get from a fresh capsicum.
Drying also tends to lose some essential oils in most flavorings ... which is why dried and fresh herbs can be dramatically different in flavor.
Answer 3
Other answers have said that the flavour of the pepper won't be the same. The effect on the flavour of the dish will be even more different, as the paprika flavour will be evenly distributed in the sauce while the pieces of pepper will retain much of their flavour.
Don't underestimate the effect on the final dish of texture. A stew without pieces of vegetables in is just meat cooked in gravy, not much of a stew at all.
In many dishes you'll use both. My chilli, for example, is heavy on the veg, and has chopped peppers in it. It also has paprika (two types) in addition to the other spices.
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