How to Scald Almonds
Ingredients
Directions
Blanch the almonds
Boil water in a pan.
Add the almonds and let them cook until the skins can be easily removed.
Drain the water and cool the almonds in cold water.
Drain again and rub off the skins using a cloth.
Salt and dry
Soak the almonds in cold water with a little coarse sea salt, then drain and dry them 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
- Scalding loosens the skins so they can be rubbed off, leaving the nut itself exposed.
The step that matters
Add the almonds and let them cook until the skins can be easily removed. Cooking too briefly leaves skins stuck to the nut, while cooking too long can soften the almond and make it mushy. Check the skins by rubbing one, and watch closely as the water heats.
“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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