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To Blanch Almonds

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,245 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

To Blanch Almonds

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Pour boiling water over the almonds and boil for a moment.

  2. Drain the almonds and toss them into cold water.

  3. Remove the skins from the almonds.

  4. Brown the almonds in the oven at 350°F (175°C).

  5. Moisten the browned almonds with butter.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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