Blanching Raw Nuts Almonds Recipes
HOW TO BLANCH ALMONDS
Some recipes call for blanched almonds (almonds with their skins removed). This is a quick and easy way to do this, about 5 minutes. Afterward, you can prepare them as you like, whole, halved, or slivered.
Provided by breezermom
Categories Nuts
Time 10m
Yield 3 cups
Number Of Ingredients 3
Steps:
- How to do it:.
- Place the almonds in a bowl.
- Pour boiling water to barely cover the almonds.
- Let the almonds sit for 1 minute.
- Drain, rinse under cold water, and drain again.
- Pat dry and slip the skins off.
- Advice:.
- Don't let the almonds sit in hot water too long or they will lose their crispness.
- 1 lb of shelled almonds = 3 cups whole or 4 cups slivered.
BLANCHING RAW NUTS, ALMONDS
Number Of Ingredients 1
Steps:
- TRADITIONAL METHOD:Soak 1/2 cup shelled raw almonds 8 to 24 hours in enough water to cover by at least 2 inches. (This allows the nuts to absorb the water and soften.) Drain and peel the skin from each one with your fingers.QUICK METHOD:Boil 1/2 cup almonds in water to cover until the skins absorb the water and loosen, about 5 minutes. Let cool, then peel. The skin of these almonds comes off quite easily because the skin absorbs the moisture and expands, but the almond itself remains almost dry. Almonds blanch this way are fine for cooking where they get a second chance to absorb the moisture.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BLANCHING RAW NUTS, ALMONDS
Number Of Ingredients 1
Steps:
- TRADITIONAL METHOD:Soak 1/2 cup shelled raw almonds 8 to 24 hours in enough water to cover by at least 2 inches. (This allows the nuts to absorb the water and soften.) Drain and peel the skin from each one with your fingers.QUICK METHOD:Boil 1/2 cup almonds in water to cover until the skins absorb the water and loosen, about 5 minutes. Let cool, then peel. The skin of these almonds comes off quite easily because the skin absorbs the moisture and expands, but the almond itself remains almost dry. Almonds blanch this way are fine for cooking where they get a second chance to absorb the moisture.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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