Announcement

Collapse
No announcement yet.

Keeping Almonds

Collapse

X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Keeping Almonds

    I've blanched my own almonds, but discovered that the last lot I did a few weeks ago have gone mouldy.they were in an airtight container. If I grind them will they still mould?
    Granny on the Game

  • #2
    Sorry, I have no idea.
    However, we grow our own hazelnuts and once shelled we dry roast them in a frying pan.
    Seems to bring out the flavour and dry them out.

    (We have also stored them in brandy after dry roasting!)

    Can you do this with almonds?
    Might be worth checking?
    Last edited by Nicos; 16-12-2018, 10:22 AM.
    "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

    Comment


    • #3
      If you blanch your own almonds you should only do enough to use straight away. The ones that you buy already blanched have gone through some sort of drying process after the skins have been removed which is why they will not go mouldy. Yes they will still go mouldy if you grind them.
      Gardening requires a lot of water - most of it in the form of perspiration. Lou Erickson, critic and poet

      Comment


      • #4
        ^ Seconded (I'm afraid).
        Living in north-east Spain, where the sun is too hot, the rain too torrential, the hail too big, the wind too windy and the snow too deep.

        Comment


        • #5
          Too late was the cry! Lots of almond cake this week then Thanks all
          Granny on the Game

          Comment


          • #6
            Couldn't you grind and then freeze them????
            "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

            Comment


            • #7
              How about freezing them until you're ready to use them?

              Snap, Nicos
              Last edited by veggiechicken; 16-12-2018, 02:20 PM.
              A Chicken walks with small steps. Be more Chicken
              https://gardenchicken.blogspot.com/
              @realveggiechicken

              Comment


              • #8
                I've made an almond and raspberry tray bake. The other take away container full I'll probably freeze in 50g bags. I'm buying it after that, it's too much hassle if it doesn't keep!
                Granny on the Game

                Comment


                • #9
                  On Google they say dry @ 65C 12/24 hrs.

                  Marzipan, as long as it's in open air and kept dry will store for ages, and will go hard, not that it lasts that long here!

                  Comment


                  • #10
                    How do you buy your almonds, FF?
                    Living in north-east Spain, where the sun is too hot, the rain too torrential, the hail too big, the wind too windy and the snow too deep.

                    Comment


                    • #11
                      I had some seed that went mouldy in a sealed box. Would you be better keeping them in a brown paper bag out of sunlight and away from pests?

                      Comment


                      • #12
                        Originally posted by Snoop Puss View Post
                        How do you buy your almonds, FF?
                        Sorry Snoop, missed this! My MIL buys me small packets from her trips to the market in town. I don't eat them, but despite telling her that, she still gets them for me so I humour her - she's 89!
                        Granny on the Game

                        Comment


                        • #13
                          You've prompted me to check on the last batch I did a month ago. They're still ok in a take-away sealed container in a cupboard!
                          Granny on the Game

                          Comment


                          • #14
                            One way to use them up as a snack is to heat a teaspoon or two of olive oil in a small frying pan then fry them for a few minutes. Shake them about a bit to stop them burning. As soon as they start popping and jumping a bit in the pan (you'll know what I mean as soon as they do it), tip them out onto a piece of kitchen paper to dab off excess oil then season with a little salt. Much nicer for nibbles than plain almonds.

                            Edited to add: Forgot to say you can do this with almonds still in their skins or blanched.
                            Last edited by Snoop Puss; 20-01-2019, 03:33 PM.
                            Living in north-east Spain, where the sun is too hot, the rain too torrential, the hail too big, the wind too windy and the snow too deep.

                            Comment

                            Latest Topics

                            Collapse

                            Recent Blog Posts

                            Collapse
                            Working...
                            X