How do you bake the cashew nuts?

The fruit of the cashew tree, widely grown in the equatorial tropics, is one of the most popular nuts in the world. It is used as ingredients in salty cooked meals, as well as other food preparations, but is most commercially common as baked snacks. They are relatively expensive due to harvest conditions and their relatively short durability. One way to alleviate these costs is baking cashew nuts at home, which is an easy process. Raw cashews can be baked dry or wet, flavored or unquestionable, in a pan, oven or any other heat source. The cashew matrix has more in common with fruit, such as peaches and cherries. Bulk production of roast cashews shake. Normally cooks fully closed seed, so its hard outer shell is more fragile, easier to break and separate.

The term dry roasted cashew is also a somewhat incorrect name. Wet baking adds additional oils such as butter or frying, to the cooking process. Dry radiation not; The raw cashews are roarAsked in a simple pan and placed over the heat of the stove or exposed to the oven. The heat releases natural oils Cashew and therefore cooks in its own wet medium. Adding evaporation aids, such as circulation air of convection furnaces, is primarily to control the susceptibility of oils to burning.

roasted cashew nuts are tasty in themselves, but to adapt to personal taste, they are often flavored. Basic improvements include salt and/or sugar, best sprinkled after baking. Sugar, melted to syrup or made in caramel with other milk fat may be before baking the wrapping of raw cashew. Other common flavors are usually the extension of two basic tastes and may include a pungent wasabi powder or a chocolate cover.

Several addition points should be added if you are considering baking cashews at home. Mature raw, still green nuts contain corrosive and toxic compound called Urushiol. Proper roasting destroys and inactivates it, but its droplets can suspend in smoke and water steam. In rare cases, it can irritate the lungs and cause a serious allergic reaction when inhaled. When baking nuts, the cashew generally burns easily and must be suitable, mixed and well monitored during the baking process.