To Blanch Almonds
Ingredients
Directions
Blanch
Place almonds in a saucepan and cover with plenty of cold water.
Heat the water slowly until it is just scalding.
Peel and dry
Transfer the almonds to a basin and peel them.
As you peel each almond, place it into cold water.
Dry the almonds well 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 nut being skinned; removing its brown skin leaves a pale, smooth kernel.
The step that matters
Peeling the almonds while they are still warm from the hot water. Hot water loosens the skins, so they slip off more easily. Placing each almond in cold water as it is peeled stops it cooking further and keeps it firm while you work.
“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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