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� In general, it's better to buy whole nuts and slice, chop or grind them yourself.� Old almonds turn rancid so check them by cutting in half and looking for a solid white texture throughout. If it is yellowish or has a honeycomb texture it shouldn't be used. � Always store opened packets of unshelled almonds in a cool, dark place in an airtight container where they should last for three months or so.� Fresh almonds in their shell will last for about 3 months at room temperature or a little longer if kept in the refrigerator. Shelled nuts can also be frozen but try to keep them as whole as possible. � Although the brown skin is edible,� it can sometimes be a little bitter so you are advised to taste it first however, unless it's very bitter, leave it on as it adds extra flavour to the dish. However if you wish to skin them for what ever reason, this can be done by dropping them into boiling water for 2 or 3 minutes. Rinse under cold water then slip the skins off using a pinching movement. � Toasting almonds brings out the flavour. This can be done in a non-stick frying pan over a medium/high heat. Keep turning them with a spatula or wooden spoon and toast for about 2 minutes until tinged with brown. Remove immediately and allow to cool. They can also be roasted in the oven (180C, 350F, Gas mark 4) for about 15 minutes. � Cooking with Almonds� � Almonds can be used in a variety of� sweet and savoury recipes and are excellent with meat, fish, poultry, vegetables and fruit. In fact, they go pretty well with most ingredients at some time or another and flaked or coarsely chopped almonds make an attractive garnish for many dishes. � Click here for lots of recipes using Almonds� |
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