My department at work is having a potluck holiday lunch, and I've settled on making something really easy and low-effort: a pistachio pudding
I have a big bag of mixed nuts (hazelnuts, walnuts, pecans, Brazil nuts) in their shells that I want to crack open to enjoy later. I have tried to look up how t
While traveling abroad, I purchased a small bag of salted cashews at a convenience store. I immediately noticed that they have a distinctively different taste
I always soak almonds at night and peel them the next morning. I'm just wondering if I can do anything with the leftover almond skin. Any suggestions?
Recently I became interested in making some boiled peanuts for myself, as I have gathered that it is a very cheap, tasty (I like peanuts) and healthy food. Howe
What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean? Seed (as in apple) Grain (as in wheat), fruit Nut (as in almond) Kernel (as in corn) Pit (
I ask this knowing that it's possibly borderline off-topic, but I don't see a Botany SE site where I could ask, so... A few days ago I stumbl
how do you replace a flavor on nuts? i did not see the label and bought some cashews that are spicy by mistake. Can the flavor be washed off and replaced?
I am interested because there seems to be information scattered here and there suggesting this, but offering no such instructions on just how it can be done. W
I've looked online but found no clear explanation... I had bought these Gingko nuts because I'm curious to try new flavors, but could never find how to eat them
We just made some dukkah by blitzing a mixture of baked nuts/seeds: almonds, pistachio, fennel, coriander, sesame, caraway, cumin (and raw chia at the very end)
I would like to know of roasting and crushing hazelnuts, then mixing them with chocolate sauce, is enough to create a nice choco-hazelnut syrup? (I recently as
I'm making pecan bars in the morning and I was thinking I'd get a jump on the work by toasting the nuts tonight. Is there a downside to toasting the pecans and
Whenever I roast nuts (walnuts, sesame, ...) to add to dishes, I either choose a very low oven temperature and then it takes far too long, or I use a very high
I want to make Mandelkipferl and similar cookies. For Vanillekipferl, I tend to use a 3:2:1 ratio of flour:butter:sugar, without an egg. Is there a traditional
I'd like to make a soup that uses cashews for much of its flavor. For some reason, I can only use a limited number of cashews, but I can use them in any way I
I have a friend who has tree-nut allergy so he isn't able to eat any kinds of nuts, because of this every single time I bake something for my
I blended toasted hazelnuts in a vitamix until they were a butter, added melted chocolate, then added coconut oil to increase smoothness. Here are the amounts:
Is there a difference in the nutrient composition of cheap (home brand) raw/salted cashews sold in supermarkets like Walmart/Costco/Coles/Woolworths etc compare
Nuts are not very popular in my region, this is the first time I have this kind of nut, can you let me know what its name is? Thank you.