I have about twenty of them. (And they're so tiny.) Thank you, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
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You can put them in a small jar of alcohol of your choice and let them flavor it.
hardlikearmour is a trusted home cook.
I recently read an article with some interesting uses for stone fruit kernels. http://www.oregonlive.com...
HalfPint is a trusted home cook.
I've read that you can put them into your jam for extra flavor.
Margie is a trusted home cook immersed in German foodways.
I think using the kernels to flavor jam or canned plums is fine, but I wouldn't eat them, at least not in any quantity. Plums and other stone fruits such as peaches, nectarines, and bitter almonds contain chemicals related to cyanide.
True, but cooking them causes the toxic compounds to break down and become harmless.
Abbie is a trusted source on General Cooking.
How cool I have never heard of such a thing! And now I must try using them!
@hardlikearmour, actually, cooking only partially destroys the cyanogenic glycosides (which gets broken down into cyanide). There's still cyanide that can be released when the kernal is crushed (eg. chewing). But one or two will not kill you and the pit has to be crushed to release the cyanide. So using it as a flavoring and then removing the kernels so be ok. But most of the literature out there says to limit consumption.
Thanks, HalfPint! I certainly wouldn't want anyone to get sick or worse.
A trick borrowed from applesauce cake (only crazier).
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