What are blanish almonds?

Blanching occurs when foods are heated briefly and then frozen. The process can be used to maintain aspects such as color and taste. Blanched almonds are usually made by cooking a pot of water filled in about half. The nuts are added and often removed after about 30 seconds. Then they are usually inserted into the ice water to quickly stop the cooking process. When there was sufficient cooling to securely deal with them, there are blanket almonds with skin. The thumb and forefinger are usually used to remove the skin. One must be careful not to solve the nut too tight; Compared to non -backed almonds, it is usually slippery and can slip away. The skin can be thoroughly removed after the process. Vegetables like green beans and asparagus often retain their color after cooking for a short time. With blankets, foods in general and can maintain sharp quality, even though it is exposed to hot water. Blanchered almonds can be sliced, cut or served with skin. They can also be backed upcannons, after removal of the skin and nuts dried.

Typical recipe for Blanský almonds requires the use of a medium -sized pan, wooden spoon or spatula, strainer and paper towels. The Lord is usually filled halfway with water that is cooked before the almonds are added. A matrix with intact skin is usually cooked for half a minute and then can be used cold water to cool them. Paper towels are generally used to cool the almonds, which are then skin, patting a dry towel and sealed in a plastic bag. Bloanic almonds can then be cooled or frozen.

As an alternative, blanket almonds can be made by adding nuts to a bowl, cooking a pan with water and pouring on them. The torsion generally sits for a minute and the mixture exhausted with a sieve. Once rinsed with cold water and dried on the towel, the almonds can be presented and further dried. Toast almonds are often made of o oLiva oil, for example in a pan on the stove. This method often takes about 10 minutes and nuts can be eaten as afternoon snacks.