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09 May 2014

How far in advance can I prepare these peppers? [More:]So, here's the scenario...I'm putting together a (hopefully) surprise Mother's Day dinner tomorrow for my wife. I've arranged for both our kids to magically visit us tomorrow for dinner.
Dinner is going to be one of my wife's faves...sauteed peppers over pasta.

Here's my dilemma...My usual method of prep on the peppers is to thinly slice them, then lightly salt them and let them sit in a bowl for a few hours, to leach-out a bit of excess water, which helps concentrate flavor and help keep the peppers crisp(ish) through the sauteing.

Here's the question...If I slice-up the peppers today, will they survive sitting in the fridge (unsalted) though tomorrow afternoon? Or will they begin to go limp? Would it be ok to salt them now and let them sit though tomorrow evening?

(my day tomorrow is really full, and I want to keep this dinner a surprise as long as possible, and today is a good day to do the prep. I'm home alone)

Thanks!
I cannot swear to it but I think you can slice today. I'd cover their container tightly and include a dampened paper towel inside. DON'T salt today . . . the salt will draw out the water too much by the time you prepare them.
posted by bearwife 09 May | 16:13
They're going to get limper if you do it so far in advance. I agree with slicing today, salting tomorrow.
posted by Miko 09 May | 22:49
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