Chushkopek -Pepper roaster
Discussion
I have finally bought a Bulgarian pepper roaster or Chushkopek in Bulgarian.
This was invented in 1974 and is a kitchen gadget to mainly roast peppers also it can do aubergines /sweetcorn and potatoes.
To me it looks like a baby tandoor. So tomorrow whilst watching the F1 I will be trying it out for the first time .First i will do a few peppers and then a cob of sweetcorn . What I am looking forward to doing is making a few small chicken kebabs and seeing if cooking them in there is possible.
It is 20cm wide by 30cm high with power of 1.6kw and takes around an hour to get to the working temperature of 300 +/- degs so it should be able to deal with a meat kebab no problem.
All for the price of 25euros.
I will post pic of the results
This was invented in 1974 and is a kitchen gadget to mainly roast peppers also it can do aubergines /sweetcorn and potatoes.
To me it looks like a baby tandoor. So tomorrow whilst watching the F1 I will be trying it out for the first time .First i will do a few peppers and then a cob of sweetcorn . What I am looking forward to doing is making a few small chicken kebabs and seeing if cooking them in there is possible.
It is 20cm wide by 30cm high with power of 1.6kw and takes around an hour to get to the working temperature of 300 +/- degs so it should be able to deal with a meat kebab no problem.
All for the price of 25euros.
I will post pic of the results
Well that was fun
I plugged it in at 12.10 and by 13.00 this is what it looked like
slighltly warmer than 300
cooked pepper
peeled peppers
cooking the kebab
and finally the end result, minus one corn on the cob
I really wasnt expecting the extreme heat of the thing, the outside does get too hot to touch , I think about 120deg was the hottest external temp.
The peppers only took 2 mins max to blacken up and then 20mins resting in a saucepan to help sweat the skin off. A gentle rub and it is gone. The sweetcorn took twice as long , no more than 4 mins and the chicken kebabs again 4 ish mins . I would cut the chicken a little smaller next time
Its a dynamic way of cooking food, first off the noise, peppers pop and hiss a little but the sweetcorn sounds like a new years eve firework display, The glowing red firebrick adds a level of danger/respect that reminded me of cooking using the volcano in Lanzarote . And then we get to the smells of the food cooking, its just glorious.
For cooking the kebab , I put a small metal dish on the bottom to collect any juices and to stop damaging the firebrick with the end of the skewer, it worked pretty well. The only thing I could improve is to either have a longer skewer or put a kink in it so your not having your hand directly over the heat.
I had sauces , salt and pepper etc on the table , I didnt touch any of them as the flavours were plenty good enough without . The sweetcorn cooked perfectly ,lightly caramalised on the outside and juicy kernals, best I have ever acheived
Overall very happy with it, especially at the price . This winter I can see myself sat in front of the fire with this parked at my side .
I have no affiliation with this company , but if you are interested in one of these , I will put a link to UK company that has the same model as mine. Well a newer version with side handles rather than the bucket type handle that mine has.This has to be the only design change since it was invented.
https://nedbuyfoods.co.uk/chushkopek-electric-pepp...
Now to have a beer and watch the race
I plugged it in at 12.10 and by 13.00 this is what it looked like
slighltly warmer than 300
cooked pepper
peeled peppers
cooking the kebab
and finally the end result, minus one corn on the cob
I really wasnt expecting the extreme heat of the thing, the outside does get too hot to touch , I think about 120deg was the hottest external temp.
The peppers only took 2 mins max to blacken up and then 20mins resting in a saucepan to help sweat the skin off. A gentle rub and it is gone. The sweetcorn took twice as long , no more than 4 mins and the chicken kebabs again 4 ish mins . I would cut the chicken a little smaller next time
Its a dynamic way of cooking food, first off the noise, peppers pop and hiss a little but the sweetcorn sounds like a new years eve firework display, The glowing red firebrick adds a level of danger/respect that reminded me of cooking using the volcano in Lanzarote . And then we get to the smells of the food cooking, its just glorious.
For cooking the kebab , I put a small metal dish on the bottom to collect any juices and to stop damaging the firebrick with the end of the skewer, it worked pretty well. The only thing I could improve is to either have a longer skewer or put a kink in it so your not having your hand directly over the heat.
I had sauces , salt and pepper etc on the table , I didnt touch any of them as the flavours were plenty good enough without . The sweetcorn cooked perfectly ,lightly caramalised on the outside and juicy kernals, best I have ever acheived
Overall very happy with it, especially at the price . This winter I can see myself sat in front of the fire with this parked at my side .
I have no affiliation with this company , but if you are interested in one of these , I will put a link to UK company that has the same model as mine. Well a newer version with side handles rather than the bucket type handle that mine has.This has to be the only design change since it was invented.
https://nedbuyfoods.co.uk/chushkopek-electric-pepp...
Now to have a beer and watch the race
gusko said:
Well that was fun
I plugged it in at 12.10 and by 13.00 this is what it looked like
slighltly warmer than 300
cooked pepper
peeled peppers
cooking the kebab
and finally the end result, minus one corn on the cob
I really wasnt expecting the extreme heat of the thing, the outside does get too hot to touch , I think about 120deg was the hottest external temp.
The peppers only took 2 mins max to blacken up and then 20mins resting in a saucepan to help sweat the skin off. A gentle rub and it is gone. The sweetcorn took twice as long , no more than 4 mins and the chicken kebabs again 4 ish mins . I would cut the chicken a little smaller next time
Its a dynamic way of cooking food, first off the noise, peppers pop and hiss a little but the sweetcorn sounds like a new years eve firework display, The glowing red firebrick adds a level of danger/respect that reminded me of cooking using the volcano in Lanzarote . And then we get to the smells of the food cooking, its just glorious.
For cooking the kebab , I put a small metal dish on the bottom to collect any juices and to stop damaging the firebrick with the end of the skewer, it worked pretty well. The only thing I could improve is to either have a longer skewer or put a kink in it so your not having your hand directly over the heat.
I had sauces , salt and pepper etc on the table , I didnt touch any of them as the flavours were plenty good enough without . The sweetcorn cooked perfectly ,lightly caramalised on the outside and juicy kernals, best I have ever acheived
Overall very happy with it, especially at the price . This winter I can see myself sat in front of the fire with this parked at my side .
I have no affiliation with this company , but if you are interested in one of these , I will put a link to UK company that has the same model as mine. Well a newer version with side handles rather than the bucket type handle that mine has.This has to be the only design change since it was invented.
https://nedbuyfoods.co.uk/chushkopek-electric-pepp...
Now to have a beer and watch the race
Cracking bit of kit - hard to believe that's not become popular or even known about in the UK. Wonder if mini Naan Breads would work I plugged it in at 12.10 and by 13.00 this is what it looked like
slighltly warmer than 300
cooked pepper
peeled peppers
cooking the kebab
and finally the end result, minus one corn on the cob
I really wasnt expecting the extreme heat of the thing, the outside does get too hot to touch , I think about 120deg was the hottest external temp.
The peppers only took 2 mins max to blacken up and then 20mins resting in a saucepan to help sweat the skin off. A gentle rub and it is gone. The sweetcorn took twice as long , no more than 4 mins and the chicken kebabs again 4 ish mins . I would cut the chicken a little smaller next time
Its a dynamic way of cooking food, first off the noise, peppers pop and hiss a little but the sweetcorn sounds like a new years eve firework display, The glowing red firebrick adds a level of danger/respect that reminded me of cooking using the volcano in Lanzarote . And then we get to the smells of the food cooking, its just glorious.
For cooking the kebab , I put a small metal dish on the bottom to collect any juices and to stop damaging the firebrick with the end of the skewer, it worked pretty well. The only thing I could improve is to either have a longer skewer or put a kink in it so your not having your hand directly over the heat.
I had sauces , salt and pepper etc on the table , I didnt touch any of them as the flavours were plenty good enough without . The sweetcorn cooked perfectly ,lightly caramalised on the outside and juicy kernals, best I have ever acheived
Overall very happy with it, especially at the price . This winter I can see myself sat in front of the fire with this parked at my side .
I have no affiliation with this company , but if you are interested in one of these , I will put a link to UK company that has the same model as mine. Well a newer version with side handles rather than the bucket type handle that mine has.This has to be the only design change since it was invented.
https://nedbuyfoods.co.uk/chushkopek-electric-pepp...
Now to have a beer and watch the race
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