Nuts & Seeds A To Z Part 1 Recipe
Yield: 1 TetxtfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** ALMONDS **
The sweeter varieties such as the Nonpareil and Jordanolo are best for
eating and cooking. The more bitter varieties are used to make almond
extract.
On the tree, almonds resemble small green peaches. They do not usually fall
to the ground when mature as do most other nuts. When the nuts mature, the
hulls split open and the shells and kernels begin to dry while still on the
tree. When most of the hulls in the center of the tree have split open, the
nuts can be harvested by knocking them from the tree. Remove the hulls and
dry the nuts.
** BEECHNUTS **
Beechnuts usually grow wild and are found mostly in the eastern United
States. They grow inside small rough burrs about as big as a cherry. Two or
more of the tiny three-sided nuts are contained in each burr or husk.
The mature nuts fall from the husks to the ground. Squirrels like them, so
harvest beechnuts immediately after they have fallen from the tree or the
squirrels will get them before you do.
** BRAZIL NUTS **
Brazil nuts are grown wild, exclusively in the dense forests of South
America. The fruit is similar to the coconut, about 4 to 6 inches in
diameter, with a pod which contains from 12 to 30 of the nuts. The large
three-sided nuts are white, oily and flavorful and are covered by a rough
hard shell. Because of the rough shells, commercially dried nuts are
usually put through a brushing process to brighten and smooth them.
Brazil nuts are excellent alone or combined with dried fruits and other
nus.
** BUTTERNUTS **
White walnuts is another name for butternuts. The majority are grown in the
northeastern United States.
The butternut is about 1/2 inch in diameter and roughly 2 inches long with
a fragile smooth shell. Dry in or out of the shell and store accordingly.
Use this sweet nut with mild-flavored foods.
** CASHEWS **
Cashews are the seeds of a soft, juicy pear-shaped fruit called a CASHEW
APPLE. The kidney-shaped cashew nut is usually about 1-inch long and is
covered by a double-shell. The kernel has a delicate flavor and a firm fine
texture. India and East Africa are the worlds foremost producers of
cashews. Some are grown on the coasts of Florida.
Cashews are excellent alone or in Oriental-style main dishes. They can be
used in baked goods and fruit and nut combinations.
** FILBERTS **
Filberts, or Hazelnuts, are high in protein and B vitamins and contain some
minerals and vitamin C and E. About 75 percent of the filberts sold in the
United States come from Oregon.
The nuts usually grow in clusters of two or three with each nut covered by
an open-ended husk. The husks usually open with the first frost and the
mature nuts fall to the ground. They will discolor if left on the ground
very long.
Commercially dried filberts are bleached by sulfuring in the shell. Because
the process is strictly cosmetic and fairly complicated, it is not
recommended for home use.
Filberts become spongy during the drying process but regain their firm
texture when dry. The filbert kernel gradually changes from white to a
creamy color. When this color change is complete throughout the kernel, it
is sufficiently dry.
When using filberts in cooking or baking, bring out their flavor and
texture by toasting them first. Place them in a shallow pan at 275
F
(135
C) for 15 to 20 minutes until the skins crack. Remove the skins by
rubbing the warm nuts between your hands.
Additional information and recipes can be obtained from the Oregon Filbert
Commission, 12295 S.W. Main, POBox 23126, Tigard, Oregon 97223.
** Continued in Part 2 **
** 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
The sweeter varieties such as the Nonpareil and Jordanolo are best for
eating and cooking. The more bitter varieties are used to make almond
extract.
On the tree, almonds resemble small green peaches. They do not usually fall
to the ground when mature as do most other nuts. When the nuts mature, the
hulls split open and the shells and kernels begin to dry while still on the
tree. When most of the hulls in the center of the tree have split open, the
nuts can be harvested by knocking them from the tree. Remove the hulls and
dry the nuts.
** BEECHNUTS **
Beechnuts usually grow wild and are found mostly in the eastern United
States. They grow inside small rough burrs about as big as a cherry. Two or
more of the tiny three-sided nuts are contained in each burr or husk.
The mature nuts fall from the husks to the ground. Squirrels like them, so
harvest beechnuts immediately after they have fallen from the tree or the
squirrels will get them before you do.
** BRAZIL NUTS **
Brazil nuts are grown wild, exclusively in the dense forests of South
America. The fruit is similar to the coconut, about 4 to 6 inches in
diameter, with a pod which contains from 12 to 30 of the nuts. The large
three-sided nuts are white, oily and flavorful and are covered by a rough
hard shell. Because of the rough shells, commercially dried nuts are
usually put through a brushing process to brighten and smooth them.
Brazil nuts are excellent alone or combined with dried fruits and other
nus.
** BUTTERNUTS **
White walnuts is another name for butternuts. The majority are grown in the
northeastern United States.
The butternut is about 1/2 inch in diameter and roughly 2 inches long with
a fragile smooth shell. Dry in or out of the shell and store accordingly.
Use this sweet nut with mild-flavored foods.
** CASHEWS **
Cashews are the seeds of a soft, juicy pear-shaped fruit called a CASHEW
APPLE. The kidney-shaped cashew nut is usually about 1-inch long and is
covered by a double-shell. The kernel has a delicate flavor and a firm fine
texture. India and East Africa are the worlds foremost producers of
cashews. Some are grown on the coasts of Florida.
Cashews are excellent alone or in Oriental-style main dishes. They can be
used in baked goods and fruit and nut combinations.
** FILBERTS **
Filberts, or Hazelnuts, are high in protein and B vitamins and contain some
minerals and vitamin C and E. About 75 percent of the filberts sold in the
United States come from Oregon.
The nuts usually grow in clusters of two or three with each nut covered by
an open-ended husk. The husks usually open with the first frost and the
mature nuts fall to the ground. They will discolor if left on the ground
very long.
Commercially dried filberts are bleached by sulfuring in the shell. Because
the process is strictly cosmetic and fairly complicated, it is not
recommended for home use.
Filberts become spongy during the drying process but regain their firm
texture when dry. The filbert kernel gradually changes from white to a
creamy color. When this color change is complete throughout the kernel, it
is sufficiently dry.
When using filberts in cooking or baking, bring out their flavor and
texture by toasting them first. Place them in a shallow pan at 275
F
(135
C) for 15 to 20 minutes until the skins crack. Remove the skins by
rubbing the warm nuts between your hands.
Additional information and recipes can be obtained from the Oregon Filbert
Commission, 12295 S.W. Main, POBox 23126, Tigard, Oregon 97223.
** Continued in Part 2 **
** 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