Blanched Almonds How To Food

HOW TO BLANCH ALMONDS

How to Blanch Almonds image

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

Ingredients

1 lb almonds, shelled
boiling water
cold water

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.

HOW TO BLANCH, SPLIT, & SLIVER ALMONDS

How to Blanch, Split, & Sliver Almonds image

Best stored refrigerated. Purchase already shelled almonds with their skin on which prevents the kernel from drying out and loosing its flavoursome oils. When needed de-skin (blanch) and if required split or sliver them. In the northern Indian state, Jammu and Kashmir, the almond tree is designated as the State tree. A dish called pasanda is a popular North Indian meat dish, derived from a meal served in the Court of the Moghul Emperors. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds in North India and Pakistan. Recipe taken from The Complete Middle East Cookbook by Tess Mallos.

Provided by UmmBinat

Categories Fruit

Time 20m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 2

Ingredients

1 cup almonds, with skin on
2 cups boiling water

Steps:

* Additionally 1 fine bladed knife to split & sliver (if needed).
Boil water and pour over almonds in a small bowl.
Leave for 2-3 minutes then drain.
When cool enough to handle squeeze the nut and the kernel will pop out of its skin.
Use as required.
To Split:.
Separate the two halves with the knife.
Use as required.
To Sliver:.
Soak them a little longer when blanching to soften the kernel.
Cut them into 3-4 slivers.
Dry out slivers in a 300F/150C oven.
Use as required.

Nutrition Facts : Calories 823.9, Fat 72.9, SaturatedFat 5.6, Sodium 477.3, Carbohydrate 26.6, Fiber 16.3, Sugar 6.8, Protein 30.5

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