Guest guest Posted December 10, 2002 Report Share Posted December 10, 2002 Well, I haven't had much luck sprouting nuts and seeds, so I'm trying out crispy nuts now. I did the crispy pecans and they are great! I would like to eat nuts and seeds regularly and I'm wondering if an overnight soak in brine is enough to neutralize the enzyme inhibitors for regular (every day) consumption? does anyone have an opinion on that? Also, should I go ahead and soak them in brine for 24 hours as opposed to 12? would the enzyme inhibitors be *more* neutralized in a 24 hour soak? does anyone here do 24 hour soaks for crispy nuts? If so, do you change the water at all in the 24 hours? For anyone that sprouts nuts/seeds- after they sprout, do you dry them in the oven at low temp like crispy nuts? or just put in the fridge damp? Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2002 Report Share Posted December 10, 2002 I have sprouted and dried pecans and almonds in the past few months. Each time I have dried them in the oven, but my oven's lowest temp. is 170F (higher than the 150F suggested in NT), so I am probably destroying enzymes. The nuts still *taste* really good anyway! I'm not really sure about how long to soak in relation to enzyme inhibitors. I have been soaking them in relation to how busy my day is (they get soaked longer if I don't have time to drain them right away!). I haven't tried storing the nuts without drying first---my guess is they wouldn't last nearly as long. Vivian ----- Original Message ----- From: Suze Fisher Sent: Tuesday, December 10, 2002 7:20 AM Subject: crispy nuts Well, I haven't had much luck sprouting nuts and seeds, so I'm trying out crispy nuts now. I did the crispy pecans and they are great! I would like to eat nuts and seeds regularly and I'm wondering if an overnight soak in brine is enough to neutralize the enzyme inhibitors for regular (every day) consumption? does anyone have an opinion on that? Also, should I go ahead and soak them in brine for 24 hours as opposed to 12? would the enzyme inhibitors be *more* neutralized in a 24 hour soak? does anyone here do 24 hour soaks for crispy nuts? If so, do you change the water at all in the 24 hours? For anyone that sprouts nuts/seeds- after they sprout, do you dry them in the oven at low temp like crispy nuts? or just put in the fridge damp? Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2002 Report Share Posted December 10, 2002 >>>I have sprouted and dried pecans and almonds in the past few months. Each time I have dried them in the oven, but my oven's lowest temp. is 170F (higher than the 150F suggested in NT), so I am probably destroying enzymes. The nuts still *taste* really good anyway! I'm not really sure about how long to soak in relation to enzyme inhibitors. I have been soaking them in relation to how busy my day is (they get soaked longer if I don't have time to drain them right away!). I haven't tried storing the nuts without drying first---my guess is they wouldn't last nearly as long. ---->Hi Vivian, Thanks for your input :-) My oven's lowest setting is 170, too, but I just put the dial below the 170 mark. when i open the oven it's just a little warm in there - seems to be below 170, but i can't swear by it. Thanks for letting me know that you dry your *sprouted* nuts in the oven. I didn't do that the first few times i tried sprouting and they were very damp, of course. and not very good. I'll dry them in the oven from now on. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.