Nuts & Seeds A To Z Part 3 (final) Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** Continued from Part 2 **
** PISTACHIOS **
Pistachios are seeds from the fruit of the pistachio tree which is grown
primarily in tropical climates. The majority of pistachios are imported,
but central California is beginning to produce a new variety.
The nuts have a double shell; the outer one is red and the inner one is
multicolored. Commercially, this inner shell is frequently dyed red for
eye-appeal.
The long yellow-green pistachio seed is popular by itself or in candies and
ice cream.
** PUMPKIN SEEDS **
Carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue
Dry them in the sun or in a dehydrator at 115
to 120
F (45
to 50
C) until
crisp. Seeds can be oven dried at 150
F (65
C) for 1 to 2 hours. Stir them
frequently to prevent scorching. Dehydrator or oven drying is faster than
sun drying and there is little taste difference.
Roast dried pumpkin seeds by tossing them lightly with oil and salt and
placing them in a preheated oven at 250
F (120
C) for 10 to 15 minutes.
** SUNFLOWER SEEDS **
Sunflower seeds ripen on the flower and are usually left there to dry. If
birds are enjoying the seeds, wrap cheesecloth around the flower until the
seeds are dried.
The seeds may be shaken off the flower when they are mature, then dried in
the sun for several days or in a dehydrator at 100
F (40
C). When dry, the
seeds may be roasted in a shallow pan in a 300
F (150
C) oven for 10 to 15
minutes.
** BLACK WALNUTS **
Black walnuts grow in clusters with a thick green husk covering the shell
of each nut. The dark shells have numerous coarse ridges and do not split
into halves as English walnuts do. The numeat is very difficult to extract.
They are a very flavorful nut but usually are not grown commercially.
Black walnuts will fall from the tree as they ripen. To remove the tough
husks, crush them with a hammer or under your heel. Wear gloves to avoid
stains from the brown dye in the shells. Dry them in the shell.
** WALNUTS, ENGLISH **
English walnuts are the most popular of the walnut family and there are
several different varieties. The trees grow best in a moderate climate and
the United States, mainly California and Oregon, is the worlds foremost
producer.
The husks of mature nuts are cracked when they fall from the tree. Harvest
them immediately, leaving the uncracked nuts on the ground until they are
fully ripe and the husks come off easily.
The fresh nutmeat should be white. Old or rancid kernels are a dull gray.
Dry walnuts until the divider between the halves breaks with a snap. If the
divider is rubbery, dry further.
Because the walnuts shell is not very appealing, the shells are frequently
bleached after the nuts are completely dry to improve their appearance.
Bleach only those nuts which have a closed shell to prevent the bleach
solution from penetrating to the kernel.
BLEACHING WALNUTS IS AN OPTIONAL PROCEDURE. IT DOES NOT AFFECT THE FLAVOR
OF THE NUTS.
If you decide to bleach walnuts, use household chlorine bleach. Refer to
the container for the chlorine percentage and add the amount recommended
below for each gallon of lukewarm water.
Chlorine content Amount per gallon
5% 28 fl. oz. (3 1/2 cups)
10% 14 fl. oz. (1 3/4 cups)
12% 12 fl. oz. (1 1/2 cups)
14% 10 fl. oz. (1 1/4 cups)
16% 9 fl. oz. (1 1/8 cups)
18% 8 fl. oz. (1 cup)
20% 7 fl. oz. (7/8 cup)
A Tbsp of vinegar per gallon of solution will speed the bleaching action.
Hold nuts in the solution 3 to 4 minutes, then remove, drain and dry them.
The bleaching action will continue for a day or two. The bleach solution
may be used repeatedly with other batches of nuts.
** 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
** PISTACHIOS **
Pistachios are seeds from the fruit of the pistachio tree which is grown
primarily in tropical climates. The majority of pistachios are imported,
but central California is beginning to produce a new variety.
The nuts have a double shell; the outer one is red and the inner one is
multicolored. Commercially, this inner shell is frequently dyed red for
eye-appeal.
The long yellow-green pistachio seed is popular by itself or in candies and
ice cream.
** PUMPKIN SEEDS **
Carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue
Dry them in the sun or in a dehydrator at 115
to 120
F (45
to 50
C) until
crisp. Seeds can be oven dried at 150
F (65
C) for 1 to 2 hours. Stir them
frequently to prevent scorching. Dehydrator or oven drying is faster than
sun drying and there is little taste difference.
Roast dried pumpkin seeds by tossing them lightly with oil and salt and
placing them in a preheated oven at 250
F (120
C) for 10 to 15 minutes.
** SUNFLOWER SEEDS **
Sunflower seeds ripen on the flower and are usually left there to dry. If
birds are enjoying the seeds, wrap cheesecloth around the flower until the
seeds are dried.
The seeds may be shaken off the flower when they are mature, then dried in
the sun for several days or in a dehydrator at 100
F (40
C). When dry, the
seeds may be roasted in a shallow pan in a 300
F (150
C) oven for 10 to 15
minutes.
** BLACK WALNUTS **
Black walnuts grow in clusters with a thick green husk covering the shell
of each nut. The dark shells have numerous coarse ridges and do not split
into halves as English walnuts do. The numeat is very difficult to extract.
They are a very flavorful nut but usually are not grown commercially.
Black walnuts will fall from the tree as they ripen. To remove the tough
husks, crush them with a hammer or under your heel. Wear gloves to avoid
stains from the brown dye in the shells. Dry them in the shell.
** WALNUTS, ENGLISH **
English walnuts are the most popular of the walnut family and there are
several different varieties. The trees grow best in a moderate climate and
the United States, mainly California and Oregon, is the worlds foremost
producer.
The husks of mature nuts are cracked when they fall from the tree. Harvest
them immediately, leaving the uncracked nuts on the ground until they are
fully ripe and the husks come off easily.
The fresh nutmeat should be white. Old or rancid kernels are a dull gray.
Dry walnuts until the divider between the halves breaks with a snap. If the
divider is rubbery, dry further.
Because the walnuts shell is not very appealing, the shells are frequently
bleached after the nuts are completely dry to improve their appearance.
Bleach only those nuts which have a closed shell to prevent the bleach
solution from penetrating to the kernel.
BLEACHING WALNUTS IS AN OPTIONAL PROCEDURE. IT DOES NOT AFFECT THE FLAVOR
OF THE NUTS.
If you decide to bleach walnuts, use household chlorine bleach. Refer to
the container for the chlorine percentage and add the amount recommended
below for each gallon of lukewarm water.
Chlorine content Amount per gallon
5% 28 fl. oz. (3 1/2 cups)
10% 14 fl. oz. (1 3/4 cups)
12% 12 fl. oz. (1 1/2 cups)
14% 10 fl. oz. (1 1/4 cups)
16% 9 fl. oz. (1 1/8 cups)
18% 8 fl. oz. (1 cup)
20% 7 fl. oz. (7/8 cup)
A Tbsp of vinegar per gallon of solution will speed the bleaching action.
Hold nuts in the solution 3 to 4 minutes, then remove, drain and dry them.
The bleaching action will continue for a day or two. The bleach solution
may be used repeatedly with other batches of nuts.
** 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