To Blanch Almonds
Ingredients
Directions
Place almonds in a saucepan and cover with plenty of cold water.
Heat the water slowly until it is just scalding.
Transfer the almonds to a basin and peel them.
Submerge the peeled almonds in cold water.
Dry the almonds thoroughly with a soft cloth before using.
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
- The main ingredient whose skins are loosened by heat and then removed.
The step that matters
Heat the water slowly until just scalding. Heating gently loosens the skins without cooking the nut flesh. Boiling or overheating can soften or partly cook the almonds, making them harder to peel cleanly and altering their texture.
“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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