Monday, April 6, 2009

Tuesday Tips: How to Blanch Almonds

This weekend I was making a recipe that called for blanched almonds. Well of course I didn't notice that until after I bought regular almonds. 

So I went through the fairly simple process of blanching them myself.

Definition: to scald briefly and then drain, as peaches or almonds to facilitate removal of skins, or as rice or macaroni to separate the grains or strands.

How to Blanch Almonds

Bring water to a boil. Add almonds to the boiling water and boil for about 90 seconds. Don't boil for any longer than that or you'll be cooking, not blanching.

Pour water and almonds through a sieve into the sink. Rinse with cold water and drain well. Place almonds on a plate or in a bowl.

To slip the skins off, simply squeeze the almond gently and the skin will slip right off. Be careful you don't squeeze to hard or the almond will go flying across the room! 

Believe me, it happens. :)

As you remove the skins, place skinned almonds onto paper towels to drain. When finished, place another paper towel on the top and gently press down to dry off the almonds.

Done! :)

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