Label
All
0
Clear all filters

Anne Willan

Shelling & Skinning Nuts

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Soft nuts such as peanuts can be shelled by hand, but tougher types like walnuts need to be cracked first with a nutcracker. Chestnuts are shelled differently.
Some nuts, such as almonds, are blanched in boiling water to loosen their papery outer skin, but others, such as hazelnuts, are best toasted. The crinkled surface of walnuts and pecans is extremely difficult to peel, so the skin is usually left intact.

  1. To blanch and skin almonds and pistachios: cover the nuts with boiling water and let them stand for 2-3 minutes. Drain the nuts and let them cool slightly before removing the skin.

  2. For almonds, pinch the nut between your thumb and index finger; the nut should slip right out of the skin. If they do not do so easily, return to the hot water for another minute. For pistachios, rub off the skin with your fingers while still warm.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title