How to peel almonds
Sometimes we forget how healthy and nutritious certain foods really are. Case in point: Almonds. They pack an amazing amount of nutrition, being rich in vitamin E, manganese, magnesium and a good source of fiber, copper, riboflavin and phosphorous.
Almonds are treasured all around the world. In the 1700s the Spanish brought the almond tree to California, which now produces over 80% of the worlds almond crop. The biggest importers of almonds are Spain, Germany, India, Japan and the Netherlands.
To me, almonds are one of the most luxurious ingredients on earth. Perfectly toasted, they are delicious in Florentines and almond tuiles. Some of the most elegant confections I make are based on almond flour or almond paste, such as French macaroons and San Diego’s.
Getting it all together!
Peeling almonds takes no time. For every cup of almonds bring 4-5 cups of water to a boil. Add the almonds to the boiling water. After sixty to ninety seconds remove from heat and pour the almonds in a colander. Press the almonds between your thumb and index finger and the peel comes right off. Done! If desired, toast the almonds.
With special thanks to Matthew Zoch for his appearance in photograph 1.
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Great information to know! Thanks Chef Eddy!
I love simple tricks like this that really are so impressive… I’m excited to try this … Thanks for sharing!
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