http://www.tastingmenu.com/2007/02/19/skinning-hazelnuts/ Focused on food. Fri, 04 Jul 2008 21:24:15 +0000 http://wordpress.org/?v=2.5.1 http://www.tastingmenu.com/2007/02/19/skinning-hazelnuts/#comment-5263 chiffonade Wed, 18 Jun 2008 11:43:35 +0000 http://www.tastingmenu.com/2007/02/19/skinning-hazelnuts/#comment-5263 This process is the most important culinary discovery since the first time someone proofed yeast. No matter how long I tousled hazelnuts in a kitchen towel, the skin would never be removed 100% and I was left with a skin-flaky mess. This method of skinning hazelnuts is 10x easier and 100% more effective. This process is the most important culinary discovery since the first time someone proofed yeast. No matter how long I tousled hazelnuts in a kitchen towel, the skin would never be removed 100% and I was left with a skin-flaky mess. This method of skinning hazelnuts is 10x easier and 100% more effective.

]]> http://www.tastingmenu.com/2007/02/19/skinning-hazelnuts/#comment-4279 Judy Wed, 09 Jan 2008 17:14:15 +0000 http://www.tastingmenu.com/2007/02/19/skinning-hazelnuts/#comment-4279 Much easier to use Julia Childs' technique. Add 3 tablespoons of baking soda to 2 cups boiling water. Add the nuts and boil for about 3 minutes. Slip a test nut into a bowl of ice water. If the skin doesn't come off easily, boil the nuts a little longer. When a test skin rubs right off, add the rest of the nuts to the ice water and peel with incredible ease. Dry the nuts or let them dry on their own and toast them in the oven. Much easier to use Julia Childs’ technique. Add 3 tablespoons of baking soda to 2 cups boiling water. Add the nuts and boil for about 3 minutes. Slip a test nut into a bowl of ice water. If the skin doesn’t come off easily, boil the nuts a little longer. When a test skin rubs right off, add the rest of the nuts to the ice water and peel with incredible ease. Dry the nuts or let them dry on their own and toast them in the oven.

]]> http://www.tastingmenu.com/2007/02/19/skinning-hazelnuts/#comment-44 Laurie Thu, 22 Feb 2007 05:12:48 +0000 http://www.tastingmenu.com/2007/02/19/skinning-hazelnuts/#comment-44 We had quite a time skinning the hazelnuts for the galettes noisettes--but they were so delicious that I didn't even mind, once I was eating them. I'm glad to have your tips for next time. Iris, plus my entire extended family we brought cookies to before Christmas, loved the galettes. We had quite a time skinning the hazelnuts for the galettes noisettes–but they were so delicious that I didn’t even mind, once I was eating them. I’m glad to have your tips for next time. Iris, plus my entire extended family we brought cookies to before Christmas, loved the galettes.

]]> http://www.tastingmenu.com/2007/02/19/skinning-hazelnuts/#comment-36 dana Tue, 20 Feb 2007 05:16:28 +0000 http://www.tastingmenu.com/2007/02/19/skinning-hazelnuts/#comment-36 Andrew- I don't have an answer for that. I have not come accross any reference to that question in my reading, nor judged the age of the nuts before I toasted them. Because I buy them either at a store, or through a wholesale account, I have no idea how long they spent off the tree before I see them, and I have never worked with nuts strait from the tree. Andrew- I don’t have an answer for that. I have not come accross any reference to that question in my reading, nor judged the age of the nuts before I toasted them. Because I buy them either at a store, or through a wholesale account, I have no idea how long they spent off the tree before I see them, and I have never worked with nuts strait from the tree.

]]> http://www.tastingmenu.com/2007/02/19/skinning-hazelnuts/#comment-35 Andrew Galarneau Tue, 20 Feb 2007 00:15:25 +0000 http://www.tastingmenu.com/2007/02/19/skinning-hazelnuts/#comment-35 Does it matter how old the hazelnuts are? That is, does the skin come off of new-crop nuts or older (drier?) ones more easily? Does it matter how old the hazelnuts are? That is, does the skin come off of new-crop nuts or older (drier?) ones more easily?

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