To Blanch Almonds
Ingredients
Directions
Shell the almonds.
Pour boiling water over the almonds and let them stand for 1 minute.
Transfer the almonds to cold water.
Rub the almonds between your hands to remove the dark skin.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Almonds
- Provide the main ingredient whose skins are removed, leaving a pale, smooth nut.
The step that matters
Rubbing off the skins. Blanching only loosens the skins; if the almonds sit too long in hot water they can soften or cook slightly, and if they are not transferred promptly to cold water the heat keeps working on them. Rub gently while they are still warm so the skins slip off cleanly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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