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Blanching Hazel Nuts


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Ingredients

250 g

Blanching Hazel Nuts

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

    Blanching Nuts
  1. Bring water to boil 5 min, veroma, 2.5 speed.

    Add Bi-Card Soda

    Add nuts reset to 2 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

  • Simmering basket
    Simmering basket
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Tip

If more nuts are required double the quantity but be careful as the Bi-Carb will bubble out of the top.

 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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  • Fantastic! Had used this

    Submitted by Olga75 on 6. April 2015 - 11:24.

    Fantastic! Had used this method on stove top but didn't know I could use in thermomix! Thank you  tmrc_emoticons.)

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  • Fantastic, so much easier.

    Submitted by Jenallan on 6. March 2015 - 09:17.

    Fantastic, so much easier. Makes making Nutella much cheaper. 

    Mixingbowl closed

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