May 22, 2009, Newsletter Issue #216: Blanched Almonds
Tip of the Week
Place shelled almonds in a saucepan. Cover with cold water. Bring water to a boil, then remove from heat.
Drain and cover almonds with cold water to cool.
Press each almond between thumb and forefinger to slip off skin. Place almonds on paper towels to dry.
To blanch whole almonds, pour boiling water over them and let sit for five minutes and then drain. The skin will now come off very easily just by pinching with your finger and thumb.
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