If you want to add a tadka of colour and sweetness to your dish, then red capsicum is a great option. Its speciality is that it can be cooked in many ways, but if not cooked properly, it can either remain too crispy or become too soft. In such a situation, it is important to know which mistakes should not be made while cooking it. If you also want to enjoy the right taste of red capsicum, then read this article completely and know which mistakes are important to avoid.
Not choosing the right capsicum
Whenever you go to buy vegetables in the market, it is important to check the freshness. While buying red capsicum, look carefully at its bright red colour, smooth skin and green stem. If it looks wilted or wrinkled, avoid buying it because it will not remain fresh for long. Apart from this, also keep in mind that too light capsicum can be dry from inside, which can taste bitter.
Not Removing the Bitterness of Capsicum
Many times you buy a very good-looking capsicum, but when cooked, it tastes slightly bitter. This mostly happens when it is plucked early or not stored properly. But don’t worry! You can add a little salt, sugar or lemon juice to it to balance its bitterness. This will instantly improve its taste.
Overcooking
Overcooking red capsicum is a very common mistake. If you cook it for too long, it not only becomes soft and loses its texture, but its taste also fades. The right way to cook it is to cook it on high flame for just 4-6 minutes so that it remains slightly crisp and retains its sweet taste.
Steaming or Boiling
If you boil or steam capsicum, it can become too soft and tasteless. Since bell peppers are already 90% water, cooking makes them more watery, making them soggy and soft. If you want to soften them, roasting or grilling them will help retain their flavour and aroma.
Cooking without heating the pan
If you want to roast bell peppers properly, it is important to preheat your pan. If you add them to a cold pan, they will not cook properly and will release water, making them soggy and soggy. The best way is to heat the pan without oil, add a little oil, and roast the bell peppers over high heat. This will brown them quickly and make them taste great.
Frying without a lid
If you are roasting bell peppers and they are not softening properly, there is an easy way to do it—put a lid on them! When you put bell peppers in the pan and cover them with a lid, the steam stays inside and they soften quickly. However, do not cover it for too long as it may soften it too much and the crisp texture will be lost.
Not Softening Stuffed Capsicum Before Making Stuffed Capsicum
Stuffed capsicum is a very tasty and popular dish, but it is very important to cook it properly. If you do not soften it beforehand, it may take a lot of time to cook and its taste may also be affected. To soften it, you can boil it, microwave it or lightly fry it. This will make it cook faster and the masala inside will also mix well.
There are many ways to cook red capsicum, but if you follow the right method, its taste and texture will be excellent. Choosing the right capsicum, cooking it in a balanced manner and storing it properly—these are some things you should always keep in mind. So the next time you cook capsicum, avoid these mistakes and double the fun of your meal!
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