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Blanching Almonds


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Ingredients

250 g

Blanching Almonds

  • 500 grams water
  • 250 grams raw almonds
  • 500 grams Chilled Water (iced)
  • 2 tablespoons Bi-Carb Soda (Baking Soda)
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Recipe's preparation

    Blanching Almonds
  1.  

    Bring water to boil Counter-clockwise operation5 min, veroma, 2.5 speed.

    Add Bi-Card Soda

    Add nuts reset to Counter-clockwise operation2 min, veroma, 2.5 speed.

    Drain into Simmering Basket.

    Place basket of nuts into a bowl of chilled water to cool nuts down.

    Drain though Simmering Baskest again and place nuts on a dry teatowl and pat dry.

    All the filberts should have come off, if not genty rub between hands or uses fingernails.

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Accessories you need

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Tip

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.

We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are lightly packed.

All vegetables are medium size and peeled, unless specified.

 

All eggs are 55-60 g, unless specified.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thanks. I ended up putting the iced cold water in...

    Submitted by nutrish_ez on 21. September 2018 - 18:23.

    Thanks. I ended up putting the iced cold water in the tmx bowl and on for a few minutes, speed 3 reverse because I loath the skin removal part

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  • Great recipe thank you!

    Submitted by Ladybeetlez on 13. July 2018 - 09:16.

    Great recipe thank you!

    Thank you  from Thermomishes

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  • Thanks for this recipe   

    Submitted by AnjaHurley on 7. November 2015 - 12:44.

    Thanks for this recipe 

     

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