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**Why Blanch Almonds? Exploring the Benefits and How to Do It at Home**
Almonds are a staple in kitchens worldwide, enjoyed as a snack, used in recipes, and transformed into almond flour, milk, and butter. But have you ever wondered why some recipes call for **blanched almonds**? Blanching almonds—removing their skins after briefly boiling them—may seem like an extra step, but it serves several purposes that can elevate your cooking and baking.
Here’s a closer look at why blanching almonds is beneficial and how to do it yourself.
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### **Why Blanch Almonds?**
1. **Improved Texture:**
Almond skins can be slightly tough and chewy. Removing them ensures a smoother texture, which is especially important for recipes like marzipan, almond paste, or creamy sauces.
2. **Enhanced Flavor:**
The skin of almonds contains tannins, which can impart a slightly bitter taste. Blanched almonds have a sweeter and milder flavor, making them ideal for desserts and delicate dishes.
3. **Better Appearance:**
Recipes like nougat, cakes, or garnishes often require almonds with a polished look. Blanched almonds’ pale, uniform color is visually appealing and blends seamlessly into light-colored dishes.
4. **Improved Versatility:**
Blanched almonds are essential for creating almond flour and almond butter with a fine, smooth consistency. The absence of skins prevents grittiness and uneven textures.
5. **Easier to Digest:**
Almond skins contain phytic acid, which can interfere with nutrient absorption. Removing the skins makes almonds gentler on the digestive system and allows for better nutrient uptake.
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### **When to Use Blanched Almonds?**
Blanched almonds are perfect for:
– Baking (e.g., macarons, almond cakes, cookies)
– Making almond flour, milk, or butter
– Recipes requiring a refined presentation (e.g., salads, garnishes)
– Savory dishes like almond-based sauces or stuffing
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### **How to Blanch Almonds at Home**
Blanching almonds is a simple process that requires just a few basic steps.
**Ingredients:**
– Raw almonds (as many as needed)
– Boiling water
– Ice water
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