DebPC
Staff member
- 3,020
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DebPC said:Making this next week for a show. Will I have trouble finding the whole blanched hazelnuts in a reg. grocery store?
Thanks!
LeslieSGI said:I could only find them in the skins (thank heavens they were shelled!) at our Fresh Market Grocery in the bulk food section. The best method for removing the skins was Julia Childs' way -- and true to my experiences in the past, she was right. I put 2 cups of water in a 3 quart saucepan (trust me, this was a good size), brought it to a boil and added the 3 T of baking soda that I had previously measured and placed in a plastic cup) all at once. FOAM! This was why the 3 qt pot was a good size. Stirred and added my half pound of hazelnuts in their skins. MORE FOAM! Danger Will Robinson - we almost had a boil over - a RED boil over. I reduced the heat to medium and kept stirring and picking up the pot to prevent a big messy boil over until my timer went off. After just 3 minutes, I checked one nut under cold running water - the peel slipped right off. SUCCESS!
Poured the remaining nuts into a colander and cooled them with cold running tap water. The peels slipped right off. The Decadent Hazelnut Torte was worth the trouble. YUM!
LeslieSGI said:I could only find them in the skins (thank heavens they were shelled!) at our Fresh Market Grocery in the bulk food section. The best method for removing the skins was Julia Childs' way -- and true to my experiences in the past, she was right. I put 2 cups of water in a 3 quart saucepan (trust me, this was a good size), brought it to a boil and added the 3 T of baking soda that I had previously measured and placed in a plastic cup) all at once. FOAM! This was why the 3 qt pot was a good size. Stirred and added my half pound of hazelnuts in their skins. MORE FOAM! Danger Will Robinson - we almost had a boil over - a RED boil over. I reduced the heat to medium and kept stirring and picking up the pot to prevent a big messy boil over until my timer went off. After just 3 minutes, I checked one nut under cold running water - the peel slipped right off. SUCCESS!
Poured the remaining nuts into a colander and cooled them with cold running tap water. The peels slipped right off. The Decadent Hazelnut Torte was worth the trouble. YUM!
Whole blanched hazelnuts are hazelnuts that have had their skins removed, leaving only the white inner nut. This process gives them a smoother, more uniform appearance and makes them easier to use in cooking and baking.
You can usually find whole blanched hazelnuts in the baking or nut section of most grocery stores. They may also be available in specialty stores or online.
When shopping for whole blanched hazelnuts, look for nuts that are uniform in size and color. They should be firm and dry, with no signs of mold or moisture.
Whole blanched hazelnuts can be used in a variety of dishes, including salads, desserts, and as a topping for yogurt or oatmeal. They can also be ground into a flour or used to make hazelnut butter.
No, whole blanched hazelnuts do not need to be refrigerated. They can be stored in an airtight container in a cool, dry place for up to 6 months. However, if you live in a warm or humid climate, it may be best to store them in the refrigerator to prevent them from going rancid.