Fast and hot keeps them cwisp though, so if you don’t like em slimy that’s the play. I kept fucking up and making my diced peppers soggy until I learned that trick.
There are multiple way and I disagree with some of the established methods. Slow can make them into mush if you add too much liquid. You can get them cooked and caramelized faster on higher heat, you just have to pay attention and know what you’re doing. Really slow gets a result and it’s easier but I don’t favor it.
Slow and low is how you caramelize them. Too fast and too hot just burns them. Done right, they become more of a sauce. Same with roasting garlic.
Fast and hot keeps them cwisp though, so if you don’t like em slimy that’s the play. I kept fucking up and making my diced peppers soggy until I learned that trick.
Fast and hot doesn’t become soup as easy
There are multiple way and I disagree with some of the established methods. Slow can make them into mush if you add too much liquid. You can get them cooked and caramelized faster on higher heat, you just have to pay attention and know what you’re doing. Really slow gets a result and it’s easier but I don’t favor it.