Jeni Wright, Eric Treuille, Le Cordon Bleu

Shelling Pistachios

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Buy pistachios with partially open shells. If closed, the nut is underripe and the shell will be very difficult to remove.

Prise the shell open with your fingernails to reveal the green-skinned nut. Once the hinge of the shell snaps, the nut will pop out. The pistachios are now ready for blanching and skinning.

© 1996 All rights reserved. Published by Le Cordon Bleu.