Guest guest Posted November 18, 2006 Report Share Posted November 18, 2006 Hi nassal00, > How can I blanch hazelnut and pecan? To blanch hazelnuts: " Blanching is the process of removing the brown skins from the nuts before they are included in cooking. It is more a matter of taste than necessity; the flavor of the skins is barely noticeable in most cases, and rarely objectionable. The ability to blanch cleanly is genetic—some of our nuts do, some of them don't. To blanch them, place them on a cookie sheet, and just barely make them hot in the oven, about 3 minutes at 250° F. Remove from the oven, and place the nuts between two clean towels or tough paper towels, and rub them moderately. Most of the skins should rub free, and the white nuts can be easily separated from the brown chaff. " from http://www.badgersett.com/info/hazelnuts/preparation.html You shouldn't need to blanch pecans - the skins on pecans aren't as tough, fibrous or bitter. > If I make nut milk without blanching will the skin be completely out > after straining? Yes, the skins should be removed with straining. You may get a slightly bitter taste. Some find the hazelnut skins bitter tasting. > is nut yogurt easier to digest than nut milk? hmmm, that's a good question. The bacteria cultures used to make the nut yogurt *may* break down some components of the nut milk that were difficult fr some to digest. There *may* be some enzymes present in the nut yogurt which would aid digestion but it depends on if the yogurt bacteria are able to fully utilize the compounds in the nut milk to make those enzymes. But the nut yogurt is a medium which will provide dairy free probiotics. These good bacteria will help heal the bowel which in turn improve digestion. I don't know if that helps answer your question. > By dripping the nut yogurt will I loose some bacteria? (I found out > that after dripping it tastes similar to raw nut milk) You should mostly be losing the water (of hydrolysis) that is formed during the fermetation process. You may also lose some lactic acid (that's why the dripped isn't as tart) and a few bacteria. One teaspoon of dripped yogurt should have a higher concentration of bacteria than undripped yogurt. Sheila, SCD Feb. 2001, UC 22yrs mom of and 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.