Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 Yes, I am a newbie to this and I am wondering whether you have to " blanch " the almonds and remove the skins to make almond milk or when using almonds in recipes such as for a dessert crust, or if you can just leave the skins on. Will there be a big difference in taste? Thanks, Beth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 I soak the nuts for at least 12 hours, rinse and use. I do not bother removing the skins. Besides when you " blanch " them they are no longer raw. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 Beth Mouser wrote: > > > Yes, I am a newbie to this and I am wondering whether you have > to " blanch " the almonds and remove the skins to make almond milk or > when using almonds in recipes such as for a dessert crust, or if you > can just leave the skins on. Will there be a big difference in taste? I'm wondering the same thing. The almonds we can get must be processed in a facility with peanuts because I react to them. If I blanch them, and remove the skins, I can eat them. But what does that do to them? Thanks, Susan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 Susan - did you soak them? Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 Maybe if I soak them first, the skins will get loose enough and I can wash the peanut oil off of them. Hadn't thought of it that way. Quote Link to comment Share on other sites More sharing options...
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