Showing posts with label skinless. Show all posts
Showing posts with label skinless. Show all posts

Aug 3, 2016

Tips & Tools: How to Blanch Almonds

almond simple way blanching skinned raw

Blanched almonds are simply raw almonds with their skin removed. The smooth texture of blanched or skinless almonds are often called for in many Mughlai recipes as well as some fancy Indian sweets and desserts. I've never seen pre blanched almonds for sale in India or Nepal so I've learned to prepare them myself. In as little as ten minutes you can easily blanch your own almonds!


Traditionally I've seen almonds soaked for hours in water or overnight to remove their skins in India. Often this results in mushy or slimy almonds. With the simple and quick technique of blanching by immersing in hot then cold water the almonds retain their firm texture. Be sure to use only raw almonds and the freshest you can find. 

Ingredients:
2 C raw almonds
2-3 C water (or just enough water to cover the amount of almonds you wish to blanch)
saucepan
strainer

Here's what to do:
1) Bring a small pot of water to boil and remove from heat. Place raw almonds in heated water and allow to steep for 2 minutes.

2) Drain the hot water from the almonds using a sieve or colander. Rinse the almonds with cool water.


3) The almonds' skins should be loosened and will easily slide off when squeezed. Be careful if you pinch too hard the almond will go flying across the room. This is the most time consuming part of blanching almonds.
The blanched almonds are on the left and their removed velvety russet jackets are on the right.
4) Depending on what you're using the blanched almonds for you may wish to leave them to dry. I usually place them on a baking sheet for a day to dry if need be. Store in an airtight container for up to two weeks when dried.


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