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Blanched Almonds

Almonds are blanched by soaking and heating to remove skins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Blanched Almonds

Ingredients

Directions

Blanch

  1. Soak the almonds in warm water until the skins can be easily removed.

  2. Peel the almonds and rinse them in cold water.

  3. Drain and dry the almonds with a soft towel or by using gentle heat.

  4. Alternatively, pour boiling water over the almonds, soak until the skins slip off, then rub them with a cloth to remove the skins.

Dry

  1. Dry the almonds at a low heat for about two days before use.

Recipe from a historical cookbook (Internet Archive).

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
Their skins are removed during blanching, leaving pale, smooth nuts for use in the dish.

The step that matters

Drying the almonds thoroughly. Almonds that stay damp after peeling can spoil or mold during storage. Drying at low heat slowly removes the moisture left by soaking, so the nuts stay firm and keep well.

“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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