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| − | [[Image:Haselnuss Gr 99.jpg|thumb|right|200px|Hazelnuts]]
| + | {{wikipedia::Hazelnut|Hazelnut}} |
| − | {{ingredient}} | [[Cookbook:Nut|Nut]] | |
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| − | '''Hazelnuts''' are the nut of the common hazel. They are often used in [[Cookbook:Dessert|desserts]] in combination with [[Cookbook:Chocolate|chocolate]].
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| − | ==How to Skin and Roast Hazelnuts==
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| − | # Add 3 tablespoons of [[Cookbook:Baking Soda|baking soda]] (sodium bicarbonate) to 2 cups boiling water;
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| − | # Add the nuts and blanch for 10 minutes. The baking soda neutralizes the acid skins, which can then be removed easily.
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| − | #Drain the nuts in a sieve and rinse with cold water.
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| − | #Place the nuts in a container of cold water.
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| − | #Remove the skins under running water and place peeled nuts in the sieve over a container.
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| − | #When all the nuts are peeled, dry them off by patting handfuls in paper towels.
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| − | #Salt the nuts to taste while still damp (optional).
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| − | #To roast the hazelnuts, place skinned nuts on a baking sheet in a 275ºF oven for 20 - 30 minutes, stirring after 10 minutes.
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| − | To help slough off the skins after the hot and cold water process, rub between terry towels.
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| − | {{Wikipedia|Common Hazel}}
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