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Blanching Almonds

If you’ve been searching for a guide to blanching almonds, you’ve come to the right place. Blanching is an essential step in processing raw almonds and can help make them easier to digest and give them a better taste. Read on for more information and facts about blanching almonds.

What is Blanching?

Blanching refers to the process of boiling or scalding food items in hot water or steam in order to remove their skins or peelings. This technique often used to prepare foods like fruits and nuts for cooking, freezing, canning, or preserving. In the case of almonds, blanching used to remove their bitter outer skin before processed into almond meal or ground into flour.

How Does it Work?

The process of blanching almonds involves immersing them in boiling water for several minutes until the skins loosen up as well easily peeled off. After boiled, they need to be immediately cooled down with cold water before peeling off their skins. This helps stop the cooking process and prevents any further softening of the nut itself. Once all of the skins have been removed, you can proceed with processing your almonds into almond meal or almond flour according to your recipe instructions.

Health Benefits of Blanched Almonds

Blanched almonds are much easier for our bodies to digest than unblanched almonds. Because their hard-to-digest outer layer removed through the blanching process. Additionally, blanched almonds tend to have a milder flavor than unblanched ones. Which makes them ideal for baking as well other culinary applications where a subtle almond flavor desired. Furthermore, since most recipes call for pre-blanched nuts as opposed to unblanched ones. This means that you don’t need to spend extra time removing the thin brown skins from your ingredients list!

Conclusion on Blanching Almonds

Blanched almonds an excellent ingredient used in all sorts of recipes ranging from savory dishes like salads and stir-fries, desserts like cakes and cookies, as well as smoothies and energy bars! Before using them though, make sure that you first take the time to properly blanch them. So that they are easier on your digestive system as well as tastier when added into your recipes!

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