Blanching and peeling almonds step by step

Almonds are one of the most nutritious and versatile types of nuts that you can include in your diet. They contain a variety of vitamins, minerals, healthy fats, and antioxidants that benefit our health. Not only are they a great snack, but they are also widely used in the kitchen for preparing various dishes. One of the steps that is often necessary before consumption is blanching and peeling the almonds. In this article, we will take a detailed look at how to blanch almonds and how to peel them.

Why blanch almonds?

Blanching almonds is a process that has several advantages. The first and most important advantage is that it allows you to easily remove the skin, which can be difficult for some people to digest and may contain tannins that interfere with nutrient absorption. Another advantage is that peeled almonds have a milder flavor and texture, making them ideal for preparing various recipes, particularly for baking or desserts.

The skin of the almonds, which is easily removable after blanching, contains substances that can cause digestive issues for some individuals. The tannins present in the skin can inhibit the absorption of certain minerals, such as iron and zinc. Additionally, removing the skin enhances the flavor and texture of the almonds, which is crucial for various culinary applications. Peeled almonds have a milder and sweeter taste.

How to blanch almonds step by step

Blanching almonds correctly to prepare them for peeling is not complicated and requires just a few steps. First, it is important to rinse the almonds well under running water to remove any dirt and dust. Before blanching, ensure that the almonds are clean so that the water does not get contaminated during the process.

In a pot, bring a sufficient amount of water to a boil. The amount of water depends on the quantity of almonds you want to blanch, but generally, the almonds should be completely submerged. Once the water starts boiling, add the almonds and let them blanch for 1 to 2 minutes. Be careful not to leave the almonds in the boiling water for too long, as they might lose their nutritional value and start to soften. The optimal blanching time is crucial; too short a time may leave the skin intact and difficult to remove, while too long a time may soften the almonds excessively, negatively affecting their texture.

After the set time has elapsed, immediately remove the almonds and transfer them to a bowl of ice water. This step stops the cooking process and helps loosen the skin, making it easier to remove. Quick cooling is key to maintaining the firmness of the almonds while loosening the skin.

How to peel almonds

Now that the almonds are blanched, it’s time to look at how to peel them. Blanching makes peeling easier by loosening the skin, which becomes softer and more easily separable from the almond kernel. Pat the cooled almonds dry with a paper towel or a clean kitchen towel. It is important for the almonds to be dry so that they do not slip while peeling.

Hold the almonds between your thumb and index finger with one hand and gently squeeze. The skin should easily slip off. If the skin is still sticking, gentle rubbing between your fingers may help. This process can be a bit slow at first, but with a little practice, you will become proficient. In some cases, it may be helpful to use a small knife to gently tear the skin if it is not separating easily by itself.

After peeling, carefully check the almonds to ensure no skin remnants remain. You can use the peeled almonds immediately in recipes or store them in a sealed container in the refrigerator, where they will last for several weeks. Storing peeled almonds in the refrigerator is important because it prolongs their freshness and prevents the oxidation of the fats they contain.

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Benefits and uses of peeled almonds

Peeled almonds have several advantages over unpeeled ones. Not only are they milder and tastier, but they are also easier to digest. Additionally, they are better suited for many different recipes where a fine texture is needed. Peeled almonds also look more aesthetically pleasing, which can be important when preparing desserts or festive dishes. However, if you don't have time to peel them, you can easily purchase quality peeled almonds.

Peeled almonds are also ideal for making almond butter, as they blend easily into a smooth consistency without coarse bits of skin. When making almond milk, the absence of the skin is also beneficial, as the milk ends up being smoother and tastier. Almond flour made from peeled almonds is a great alternative to regular flour for gluten-free baking due to its fine texture and neutral flavor.

Tips and tricks for easy blanching and peeling of almonds

Using the right amount of water when blanching almonds is important to ensure they are completely submerged. Insufficient water can cause uneven blanching and complications during peeling. Strictly adhering to the blanching time is crucial, as blanching for too long can result in nutrient loss and softening of the almonds, while blanching for too short a time can make peeling difficult. It is recommended to start with a shorter time to prefer nutrient preservation.

Quickly cooling the almonds in ice water is an important step that stops the cooking process and loosens the skin. Without this step, the almonds might remain too soft and difficult to peel. If you plan to peel a larger quantity of almonds, it is advisable to blanch and peel them in batches to prevent the almonds from getting soggy and losing their quality while waiting.

Another useful tip is to use quality and fresh almonds. Older almonds may be dry and difficult to blanch and peel. Additionally, almonds from organic farming may have better flavor and fewer chemicals on the surface, enhancing the overall experience of consuming them.

Blanching and peeling almonds is a simple process that requires just a few basic steps and a little patience. The result is worth it – peeled almonds are not only tasty and healthy but also a versatile ingredient that you can use in many recipes.