How To Dry Nuts & Seeds Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
Spread nuts in a single layer on drying trays, letting air circulate
freely on all sides. The optimum drying temperature is from 90
to 100
F
(30
to 40
C). Temperatures above 100
F (40
C) will shorten the storage
life and affect the flavor. Shelled nuts must be protected from
contamination. If you sun dry them, cover them with cheesecloth. Peanuts
and seeds (please see "Nuts & Seeds A to Z Part 2") may be dried at
slightly higher temperatures.
Small amounts of unshelled nuts can be dried in a furnace room, an attic,
or on a radiator, as long as the temperature does not exceed 100
F (40
C).
They will be dry in 24 to 48 hours. Shelled nuts may be dried the same way
as long as they are covered with cheesecloth to protect them from dust. If
your dehydrator can be adjusted to a low enough temperature, it is ideal
for drying nuts because the air circulation is much better than in room
drying. Unshelled nuts will dry in 8 to 10 hours in a dehydrator. Oven
drying is not recommended for nuts because it is difficult to keep the
temperature low enough.
DRYNESS TEST -- Nuts are dry when their shells have hardened to a brittle
state. Crack one. The nutmeat should be tender but not shriveled by over
drying.
Nuts stored in the shell should contain roughly 7 to 8 percent moisture
for the best storage stability, shelled nuts about 3 to 5 percent.
Depending on the amount of moisture and the weight of the shell, the yield
from different nuts will vary. In general, 1 pound of unshelled nuts will
yield the following: almonds, 6 1/2 ounces; Brazil, 8 ounces; filberts,
pecans or English walnuts, 7 ounces; or black walnuts, 3 1/2 ounces.
PACKAGING & STORING -- Nuts in the Shell -- Store them in airtight
plastic, metal or glass containers below 70
F (20
C). As with other dried
foods, the lower the storage temperature, the longer the storage life.
Because nuts contain so much oil and fat, they quickly become rancid at
higher temperatures. Nuts in the shell may also be stored in airtight
containers in the refrigerator or freezer, although they will take a lot of
space.
Shelled Nuts -- Package them in airtight plastic or glass containers or
heavy plastic bags and store them in the refrigerator or freezer. Be sure
they are packaged well or they will absorb odors and flavors from other
foods. They will not keep longer than 1 to 2 months at room temperature.
When nuts are refrigerated or frozen, let the container return to room
temperature before opening. This prevents the cold nuts from drawing
moisture from the air, which will cause them to mold or turn rancid more
quickly.
ROASTING NUTS
Roasted or toasted nuts and seeds have a fuller flavor compared to raw
dried nuts or seeds. They are heated to 250
to 300
F (120
to 150
C) and
may be coated with oil, salt or other seasonings while they are being
roasted.
Roasted nuts and seeds have a shorter shelf life than dried nuts and
should be eaten within 2 to 3 weeks after they have been roasted.
The dried nuts and seeds best for roasting are: filberts, macadamia nuts,
pumpkin seeds and sunflower seeds (please see "Nuts & Seeds A to Z") ** How
To Dry Foods by Deanna DeLong HPBooks, California
1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
freely on all sides. The optimum drying temperature is from 90
to 100
F
(30
to 40
C). Temperatures above 100
F (40
C) will shorten the storage
life and affect the flavor. Shelled nuts must be protected from
contamination. If you sun dry them, cover them with cheesecloth. Peanuts
and seeds (please see "Nuts & Seeds A to Z Part 2") may be dried at
slightly higher temperatures.
Small amounts of unshelled nuts can be dried in a furnace room, an attic,
or on a radiator, as long as the temperature does not exceed 100
F (40
C).
They will be dry in 24 to 48 hours. Shelled nuts may be dried the same way
as long as they are covered with cheesecloth to protect them from dust. If
your dehydrator can be adjusted to a low enough temperature, it is ideal
for drying nuts because the air circulation is much better than in room
drying. Unshelled nuts will dry in 8 to 10 hours in a dehydrator. Oven
drying is not recommended for nuts because it is difficult to keep the
temperature low enough.
DRYNESS TEST -- Nuts are dry when their shells have hardened to a brittle
state. Crack one. The nutmeat should be tender but not shriveled by over
drying.
Nuts stored in the shell should contain roughly 7 to 8 percent moisture
for the best storage stability, shelled nuts about 3 to 5 percent.
Depending on the amount of moisture and the weight of the shell, the yield
from different nuts will vary. In general, 1 pound of unshelled nuts will
yield the following: almonds, 6 1/2 ounces; Brazil, 8 ounces; filberts,
pecans or English walnuts, 7 ounces; or black walnuts, 3 1/2 ounces.
PACKAGING & STORING -- Nuts in the Shell -- Store them in airtight
plastic, metal or glass containers below 70
F (20
C). As with other dried
foods, the lower the storage temperature, the longer the storage life.
Because nuts contain so much oil and fat, they quickly become rancid at
higher temperatures. Nuts in the shell may also be stored in airtight
containers in the refrigerator or freezer, although they will take a lot of
space.
Shelled Nuts -- Package them in airtight plastic or glass containers or
heavy plastic bags and store them in the refrigerator or freezer. Be sure
they are packaged well or they will absorb odors and flavors from other
foods. They will not keep longer than 1 to 2 months at room temperature.
When nuts are refrigerated or frozen, let the container return to room
temperature before opening. This prevents the cold nuts from drawing
moisture from the air, which will cause them to mold or turn rancid more
quickly.
ROASTING NUTS
Roasted or toasted nuts and seeds have a fuller flavor compared to raw
dried nuts or seeds. They are heated to 250
to 300
F (120
to 150
C) and
may be coated with oil, salt or other seasonings while they are being
roasted.
Roasted nuts and seeds have a shorter shelf life than dried nuts and
should be eaten within 2 to 3 weeks after they have been roasted.
The dried nuts and seeds best for roasting are: filberts, macadamia nuts,
pumpkin seeds and sunflower seeds (please see "Nuts & Seeds A to Z") ** How
To Dry Foods by Deanna DeLong HPBooks, California
1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp