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When a recipe calls for "blanched" almonds, what does that mean, and how do you do it? |
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Generally speaking, you should remove the brown hulls of almonds before using the nuts in baking. This is easiest to do by blanching them--boiling them briefly in water. You can buy blanched almonds, but it's easy to do yourself.
Put shelled almonds in a saucepan, cover with water, put a lid on the saucepan, and place over high heat until the water boils. Remove the pan from the heat, drain the almonds, and cool them by running cold water over them. Pick up each almond between your thumb and forefinger and squeeze. The hull should slip off the nut. Put the nuts on a towel to dry.
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