I have a question about the recipe "Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto" from melissav.
The recipe states to toast the hazelnuts. Should I rub off the skins in a towel after toasting them before using them in the pesto?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
If the recipe doesn't specify, it's probably not necessary. Some people do find the taste of the skins quite bitter, so if you're one of them, that step certainly wouldn't hurt
Cynthia is a trusted source on Bread/Baking.
The easiest way to remove the skins is to roll the hazelnuts around in a sieve.
I believe Amanda and Merrill removed the skins but I'll admit that I took the lazy route and didn't.
I always remove the skins with a towel or sieve, depending on my mood, otherwise they get caught in your throat and give you that weird cough.