vrai-lean-uh

Cooking, eating, making sweeping pronouncements

6 notes

Blanching Almonds I finally figured out how to do it and have it not be awful. 1. Get a big pot of water boiling.  2. Boiling more. You want it really, really boiling a lot. 3. Dump in your almonds. Because your pot of water was big, and because it was really truly boiling and not simmering, it’s going to come back to a boil really quickly. 4. Set your timer for two minutes. 5. When the timer is up, drain the almonds and rinse them in cold water until they’re cool enough to handle. 6. The skins actually should slip right off at this point.

Blanching Almonds

I finally figured out how to do it and have it not be awful.

1. Get a big pot of water boiling. 

2. Boiling more. You want it really, really boiling a lot.

3. Dump in your almonds. Because your pot of water was big, and because it was really truly boiling and not simmering, it’s going to come back to a boil really quickly.

4. Set your timer for two minutes.

5. When the timer is up, drain the almonds and rinse them in cold water until they’re cool enough to handle.

6. The skins actually should slip right off at this point.

Filed under blanching almonds because the grocery stores I go to don't sell blanched almonds

  1. needsmoresalt said: When we blanch 5 lb of almonds every year to make baklava for the Iranian New Year, the whole family sits around squeezing them out of their skins til our hands get all pruney. (There’s always at least 1 that flies off & disappears into the kitchen.)
  2. vrai-lean-uh posted this