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Nuts!

post #1 of 5
Thread Starter 

How many of you buy your nuts in the shell then shell them yourself when you are baking? 

 

I'm starting to buy ingredients for Christmas and was wondering if maybe I should take a crack at it. (heh heh).  There's so much talk about the lack of freshness of shelled nuts (unless it's from a health food store and they are refrigerated but even then I am not sure...)

 

Happy Thanksgiving to those of you in the United States!  Hope you are enjoying all your wonderful meals!

 

 

post #2 of 5

Given the turnover rate on nuts this time of year, I wouldn't hesitate to buy them already shelled.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 5
Thread Starter 

I guess that would be good advice!  I sometimes wonder, though, just how long the shelled ones have been in non-cold storage prior to being shipped to the grocery stores.  Wish I had inside info  on what goes on with food before we get to see it nicely displayed & ready to be taken off the shelf.

post #4 of 5

What I'm suggesting, Wyandotte, is that they aren't out of cold storage very long, during the holiday baking season.

 

The big difference between shelled and unshelled, this time of year, is cost. If you need the convenience, you go with the shelled ones. If you'd druther trade time for money, then by them in the shells and crack 'em yourself.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 5

I hope it's not a total threadjack to ask about about almonds, epecially ground almonds.  For a while I've been using the King Arthur toasted almond flour in biscotti and torten etc. with pretty good results but the stuff isn't cheap.  OTOH starting from whole almonds and doing the intermediate steps myself, while cheaper, is giving me insipid flavor.  Should I be looking around for better almonds?  What do folks do?

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