Do you love chile rellenos? Did you know direct flame of a gas stove is how most households cook this dish? Electrifying homes in California isn’t just about upgrading appliances; it’s about respecting cultural traditions. For many, like my Mexican family, dishes like chile rellenos and tortillas have relied on a gas stove’s direct flame. This also applies to many other dishes from various cultures that we may not even realize. How will we overcome this challenge? Have any of you found solutions or ideas to address these cultural needs while transitioning to electrification? Let’s think about these challenges and work together to educate end consumers.
Jonathan S.
8mo
Chiles rellenos were invented before gas, it doesn’t need an open gas flame to be authentic. It’s just a method for charring the Chiles. It could also be wooden flame or an oven.
Lisa Kerr
8mo
My dad is from New Mexico so I know this well. Personally, I’m not transitioning after reading a great essay on the topic.
Ted Tiffany
8mo
Chef Anthony Serrano what’s your thoughts on the need for a direct gas flame? https://www.youtube.com/watch?v=yDRaTjBxsHA
Well, the original way to char chiles was probably done in small wood fire pits, should we bring those back too? Sometimes we need to adapt, the planet is in a big climate crisis #adapt #adopt #climatecrisis
Dave Intner
8mo
Good news, Guillermo; preparing these dishes on an induction stove is very much doable! And much safer and healthier than an open flame. https://energized.edison.com/stories/yes-you-can-cook-cultural-cuisine-on-an-induction-stove
Daniel Walfield
8mo
I think there are a handful of dishes that need an actual open flame and not merely a hot pan or an oven. Why isn't it a viable option to char chiles with a blow torch and use induction to boil water or heat a pan? Some things can work both ways: tortillas can be nice to heat directly over a flame, but they also develop a good char on cast iron.
Phil Small, Jr.
8mo
Throw them on the barbq
I'm a passionate home chef and use induction. A super hot and dry cast iron pan on the induction cooktop will blister chiles. To me, not quite as well as a flame. I either live with the blister I can get or use my outdoor gas grill instead. But that's still gas. Another option would be a commercial grade cooking/kitchen/chef's torch (the gas/flame needs to be food grade; not for welding). Quick review of Google options looks like $15 - $50. Still gas, but only for these chile blistering tasks vs. all the time. There's no more alluring culinary aroma than roasting chiles!
Steve Dahlgren
8mo
I wonder if heating up at cast-iron skillet hot enough would give you some of the same effects. Alternatively, you can get one of those miniature blow torches that they sell at cooking supply places for making crème brûlée, etc.
Induction Cooking & Electric Kitchens Chef & Super Connector
8moIt is very easy to char peppers and tortillas in a hot cast iron pan or a comal. Also, the broiler is a remarkable way to char. I have done dozens of peppers at once by cutting them in half, oiling them and broiling them. It saves you from having to watch and turn the pepper. Chef Anthony Serrano made a luscious charred salsa on induction right before my eyes.