Whenever I needed cooking instructions I called-up Oma Lissi, hubby 's grandma, as far as food or cooking is concerned. She had kind of the best advice when it comes to Austrian cuisine. She showed me lots of tricks in baking and cooking and when she passed, she gave me all her cooking books, her tea and coffee sets as well as all her cooking utensils. We remembered her 24th death anniversary a week ago. I have fond memories of her because she was really a smart, loveable grandmother even at the age of 92 and I really got to know the Austrian way of cooking through her.
In today's kitchen tip, I will share with you Oma Lissi´s method on how to blanch the almonds, in short, how to remove or peel the skin of almonds easily. I always buy the ones that are unpeeled because they are much cheaper than the peeled ones. I would normally buy two packs of around 200 grams each and do my own peeling and this is how I do it according to Oma Lissi´s method.
When the water boils, toss all the almonds into the casserole, boil once more, them remove the casserole from the heat and let the almonds soak for about 2 minutes.
Transfer the almonds into a strainer and rinse the almonds with cold water. Simply squeeze each almond to remove its skin until all are done.
Pat the blanched almonds with kitchen cloth to dry the pieces a bit, place in a flat bowl lined with paper towel and let them dry in an airy area. When fully dry, it can be stored in a glass with a cover. Your almonds are ready for further processing i.e baking sweets or roasting them with a bit of salt as a snack.
That's it for today....until next time, I´ll see you around!
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