I don't know if anyone's ever done this, but it is really hard to properly roast pepper skins black unless on an open flame. But the only feature I didn't get in my house, was gas stove and oven (sigh sigh sigh).
So I used my broiler on high to roast some red bells, and some poblanos skins, and I cut them open, and laid them flat on a foil lined pan, and that way I could turn them easily as they blackened, and I didn't notice one bit of difference in the taste of the flesh of the pepper. This method made it a lot easier, and faster to blacken the skins thoroughly.
So I used my broiler on high to roast some red bells, and some poblanos skins, and I cut them open, and laid them flat on a foil lined pan, and that way I could turn them easily as they blackened, and I didn't notice one bit of difference in the taste of the flesh of the pepper. This method made it a lot easier, and faster to blacken the skins thoroughly.