To Blanch Almonds, Pistachios, Etc.
Ingredients
Directions
Blanch
Boil water with a pinch of salt.
When the water is boiling, add the almonds or pistachios.
After a minute, check whether the skins come off easily.
Remove from heat, drain in a sieve, and rinse with cold water.
Skin
Skin or blanch the nuts.
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 or pistachios
- Brief boiling loosens the skins so they slip off easily after blanching.
The step that matters
Checking the skins after one minute. Leaving the nuts in boiling water too long starts to cook the flesh, which can soften its texture and dull its flavour. Check the skins early and drain once they loosen.
“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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