Staples - about Nuts
Nuts -
Almonds, walnuts, peanuts, pecans, hazelnuts (or filberts) and pistachios are the nuts most frequently used in cooking. Shelled and unshelled nuts keep well in the freezer.
To Blanch ( to remove the inner skins of) almonds or pistachios, put them in a bowl, pour boiling water over them, and let then sit for just a minute. Drain, and then rub off the skins.
ToBlanch Filberts, drop in boiling water for a minute, drain, then rub while still warm betwen Turkish towels to remove the skin. If any don't skin easily, return them to the boiling water for another minute. Don't try to remove every little bit- it's impossible, actually, peeling filberts is a refinement and for most cakes and cookies, you don't need to bother.
To Roast Nuts, spread them in a single layer on a cookie sheet and toast them for about 5 minutes in a 375F oven, shake the pan once or twice and watch them they can burn suddenly. Blanched nuts should be roasted to restore their crispness in a 325F oven for 10-15 minutes, watching carefully.
To Grind Nuts, a hand grinder is preferable to a food processor or a blender. Electric machines bring out the oils in nuts, if you use one, grind the nuts quickly, turning the machine on and off, and do only 1/2 cup at a time. Don't pack them down when measuring.
To Shell Chestnuts, cut a slit on the flat side of each nut and drop several at a time into a pan of boiling water. Boil for a couple of minutes, remove from pot, and cut away the shell with a small knife. Peel off the dark skin. If the skin is stubborn, drop the chestnut back into boiling water for another minute or two, the heat will usually loosen the skin. Discard any chestnuts that are very hard and shriveled, and cut away any possible moldy spots.
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