I'm looking for a food processor that I can make nut butters (peanut & almond) in. No reviews on Amazon show any promising information about being able to
If I roast a selection of mixed nuts, does it significantly change their nutritional content? Also: Are there any potential food safety issues around roasting
I am trying to follow a Sri Lankan recipe that asks me to soak cashews overnight. Since I can't really wait that long, is there a way to speed up this process?
I have a bunch of raw pistachios, in their shells, and I want to roast them and also have them be lightly salted. I presume I would do this in a conventional o
Possible Duplicate:What is a good pine nut substitute for pesto? Pine nuts are very expensive here. I'm wondering if I can substitute
My 3-year-old and I were sharing our traditional mix of Christmas nuts. He's getting pretty good at cracking them open by himself, and wanted to know what the p
I have gotten into the habit of buying raw or blanched or otherwise unroasted nuts from the local co-op in bulk and then oven-roasting or skillet-toasting on th
I need to purchase 1.5 cups of hazelnuts for a recipe I want to make but they’re sold by weight not volume. Approximately how much does a cup of them weig
We have a tub of cashews that seems "off:" they smell a little different and taste a little different than we're used to. They don't smell or taste rancid (to
I want to use ground nuts in a pavlova meringue, but I am having difficulty deciding what cooking technique would be best to use - recipes for meringue with nut
In China, where I live, most pistachio nuts sold on the market have very white shell, and yellowish skin and flesh, like this: Today I read some articles cla
Eating a nectarine this afternoon, I found the pit was cracked open. Curious, I broke it apart and found an almond-like seed (or nut?) inside. I remember hear
Beyond the obvious differences in flavor, do these two tend to be interchangable? The consistencies and composition seem close enough to me to make an acceptab
I've read that almonds roasted slowly at lower temperatures are healthier, which seems to make sense to me. I found a couple of recipes suggesting 8hrs at 75 d
Amongst other things, I'm making a chocolate & bourbon pecan pie for Christmas in my capacity as family pastry chef. The recipe calls for toasted pecan halv
I got a bunch of (dried) almonds in their shell today. I wasn't aware of how hard their shells were and I have no nutcracker. Is there any way to open them with
I'd love to get something approximating the nicely uniform chopped peanuts you get when you order a sundae at McDonald's. I have tried manually chopping the
I have some walnuts I found in the back of my cabinet that are probably 5 years old. The packaging says best if used by 2010. I tasted them and they taste alr
Will I ruin roasted pistachio nuts(still in shell) by freezing them? If not, any advice on how to best freeze whole in-shell roasted pistachios?
I sometimes find myself wanting to eat whole nuts in situations where I have no access to a nutcracker, whether because I'm at work or traveling or otherwise no