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BEVERLY C.
November 12, 2015
Using the microwave oven, place a bowl of water with the desired
amount of nuts(almonds/walnuts/etc.) and cook for 2 minutes on
"high". Remove from oven, place nuts in a strainer/collander and
rense with cold water. Wash out bowl and return nuts to it. The skins
of the almonds will blow up, making it easy to remove the skins; the
walnuts skins will also blow up, making it easy to remove. Afterward, you can either store the nuts "as is" or proceed to bake them for further
processing.
amount of nuts(almonds/walnuts/etc.) and cook for 2 minutes on
"high". Remove from oven, place nuts in a strainer/collander and
rense with cold water. Wash out bowl and return nuts to it. The skins
of the almonds will blow up, making it easy to remove the skins; the
walnuts skins will also blow up, making it easy to remove. Afterward, you can either store the nuts "as is" or proceed to bake them for further
processing.
George R.
May 2, 2014
Interesting - some years ago I was told by the Greek wife of an USAF member to skin/peel garbanzo beans prior to making hummus. I find the results to be a smoother, more desirable product. I find hummus made w/un-skinned garbanzos have an undesirable, almost powdery component.
Priscilla M.
April 30, 2014
You can judge an almond or hazelnut's freshness by how easy they are to skin. I've found all you need to do is cover almonds with hot tap water. Let sit for as little as 15 minutes (usually more like an hour) and they pop out of their skins. Hazelnuts skins are stubborn. I use the Antonia James tea towel trick.
AntoniaJames
April 29, 2014
Hazelnut skins come off much more easily if you wrap the nuts in the tea towel the minute you remove them from the oven; letting them cool in the towel creates steam that loosens the skins, allowing them to slip off with so little effort! ;o)
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