When it comes to nuts, almonds are essential in Spanish cuisine. In desserts as toppings, in the form of soup, polvorones, tarta De Santiago, even crunchy cookies. Almonds are also used in the traditional Danish Christmas dessert called Risalamande. In the salty universe, you can even make a paste out of them to use in a thick pesto or curry.
Many people also prefer to enjoy the almonds in their natural state on top of a fresh salad or as a mid-afternoon snack, as a handful of raw almonds is said to increase the power of memory. Of course, raw almonds are best consumed in their blanched form, that is, without the skin.
Many Middle Eastern recipes, for example, call for blanching almonds, where they are first soaked in hot water, then cold, and the skin is removed. In this state, almonds are considered healthier than raw; this is mainly because the brown shell of almonds contains a compound called tannin that inhibits nutrient absorption in the body. Also, when the shell comes off, it allows the almond to release all the nutrients easily.
However, the problem occurs when it is unstuck almond skin. There are times when it is difficult to peel off the skin, which ultimately causes the fruit to break inside. To make the whole process easy and hassle-free, we propose a practical Guide and a step-by-step instruction, which requires a minimum of effort and a successful result.
To accomplish the task, all you have to gather is a bowl or bowl, a handful of raw almonds (approximately 150 g) and hot water.
- Step 1: Pour the almonds into a small bowl.
- Step 2: Heat the water to a boil and pour over the almonds.
- Step 3: Let the almonds soak in the hot water for 1 to 2 minutes.
- Step 4: Remove the water from the container and rinse with cold water.
- Step 5: Pour another cup of boiling water and let the almonds soak again for 1 to 2 minutes.
- Step 6: Remove the water and pour into a bowl.
- Step 7: Dry the almonds with kitchen paper.
- Step 7: Lightly press the almonds between thumb and index finger. you will see how the skin withers and peels off automatically, without effort or complications.
- Step 8: Arrange on absorbent kitchen paper so that the pieces dry and do not retain moisture.
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After removing the skin, allow the almonds to cool for at least 10 to 15 minutes before using in a recipe. Over time, for example, they can be ground or processed to obtain grit or almond flour, without running the risk of having a wet and cakey mixture. This method works for peanuts and walnuts too.
Image | Photo 1: jirkaejc, Photo 2: photominus
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