Whenever I needed cooking instructions I called-up Oma Lissi, hubby 's grandma, as far as food or cooking is concerned. She had kind of the best advice when it comes to Austrian cuisine. She showed me lots of tricks in baking and cooking and when she passed, she gave me all her cooking books, her tea and coffee sets as well as all her cooking utensils. We remembered her 24th death anniversary a week ago. I have fond memories of her because she was really a smart, loveable grandmother even at the age of 92 and I really got to know the Austrian way of cooking through her.
In today's kitchen tip, I will share with you Oma Lissi´s method on how to blanch the almonds, in short, how to remove or peel the skin of almonds easily. I always buy the ones that are unpeeled because they are much cheaper than the peeled ones. I would normally buy two packs of around 200 grams each and do my own peeling and this is how I do it according to Oma Lissi´s method.
When the water boils, toss all the almonds into the casserole, boil once more, them remove the casserole from the heat and let the almonds soak for about 2 minutes.
Transfer the almonds into a strainer and rinse the almonds with cold water. Simply squeeze each almond to remove its skin until all are done.
Pat the blanched almonds with kitchen cloth to dry the pieces a bit, place in a flat bowl lined with paper towel and let them dry in an airy area. When fully dry, it can be stored in a glass with a cover. Your almonds are ready for further processing i.e baking sweets or roasting them with a bit of salt as a snack.
That's it for today....until next time, I´ll see you around!
That's cool!
Thanks.
Hi Mers, this is a valuable piece of food prep knowledge. You probably think about your hubby's grandma whenever you carry out certain techniques in Austrian cuisine during meal prep.
That´s what I think Arni dear.... I thought of the days when she dropped-by to just bake the cakes without the recipes at 92. Huh, smart lady she was. Appreciate you visiting! Have a lovely Sunday!
Oh wow, so sharp and amazing to remember recipes at 92. Thank you and have a lovely one too.
Oh I see, I'll try this with the jackfruit seed coz I love it salted and unskinned.
Thanks for the idea, Hive on👍
I haven't tried eating the jackfruit seeds.. I wonder how it tastes?
It really tastes good you can have it salted or even sweet by choice
I usually buy it this way but this would be less costly. Thanks for the tip😊
You are welcome. ❤️
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You're welcome @mers, you deserve it well! Thanks for your constant implication here 😊👍
My pleasure, have a pleasant day! 🤗
very helpful tip @mers! Thanks for sharing. 😊
My pleasure @chichi18. Thanks for visiting.
Hmm easy peasy lang diay, but almonds here in the malls are ready to eat. So, almond peeling much easier that Kasoy nuts which is hassle with roasting technique.
Most of the ones sold in Pinas is salty.. There are many kasoy salted and unsalted being sold here.
Thank you for the support.