How to Scald Almonds
Ingredients
Directions
Blanch the almonds
Boil water in a pan and add the almonds.
Keep them in boiling water until the skin can be easily pushed off.
Drain the water and cool the almonds in cold water.
Drain again and rub off the skins using a cloth.
Clean and dry
Soak the almonds in cold water with a little salt, then wash clean.
Drain and dry the almonds with another cloth.
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
- Are the main ingredient being blanched, so their skins can be removed cleanly.
The step that matters
Keep the almonds in boiling water until the skin can be easily pushed off. Heat loosens the skin from the nut. Too short a time leaves skins stuck, while too long can soften the almond and make it harder to handle.
“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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