Blanching Almonds

[Tasty]

I need some blanched almonds for a recipe and I want to see if the Thermomix can do the whole process.

I have heard that there is a tip in the 'Fast and Easy' cookbook. Does anybody care to share?

I don't just want the boiling but also if it can peel them too. Am I asking too much?

[judydawn]

Yes unfortunately you are Tasty.  The instructions in Fast & Easy say to pre-soak almonds in their skins for 2-6 hours then steam in the Varoma 10-15 minutes.  Pop them out of their skins and leave to cool. 

[Cuilidh]

I've tried blanching almonds, although not using Judy's method, which sounds to be a huge improvement over the method I used.  When I tried it the skin came off cleanly only on approx. 10% of the almonds, the rest were really fiddly and hard work, however my almonds had only been soaking about 10 minutes so I assume that is why I had such a battle.  I am sure Judy's suggestion would give a far better result than my attempt ... ever since then I have simply gone out and bought them ready blanched!

[JulieO]

This is what I do, it's so quick and easy.  I thought I found this method of the forum but if Judy didn't find it, maybe I got it from somewhere else.  Anyway it works. 

BLANCHING ALMONDS
Place nuts in the TM bowl, cover with water and heat for 4-5 mins/V temp/Reverse + speed 1.
(5 mins if you keep your nuts in the freezer like me.).

Drain through a sieve and spread out on a tray.
Push off the skins between thumb and finger into a bowl.  Once all done, tip onto kitchen paper and allow to dry.

[judydawn]

That sounds much quicker Julie.  I didn't look for it, I just gave Tasty the information she asked for from Fast & Easy.

[Cuilidh]

Julie, I am pretty sure that is the method I used (I think Faffa gave it to me originally).  It didn't work well for me but perhaps my almonds were too old.

[Bonsai]

a lot of the time I don't bother to blanch almonds - I used to (burnt fingers as the skins only come off when the almond is taken out of really hot water and not left to cool). Most of the time I am using them to grind almond meal and the colour and outcome is not a lot different skins on or off.

Of course if you want them for decoration it's a different and fiddly matter.

[Cuilidh]

Is there a nutritional difference between skins on and skins off?

[JulieO]

Julie, I am pretty sure that is the method I used (I think Faffa gave it to me originally).  It didn't work well for me but perhaps my almonds were too old.

I've used this way a few times now and it's always worked well for me.  I do use almonds taken immediately from the freezer (as that's where I keep all my nuts) so whether that makes a difference I'm not sure. 

[faffa_70]

Yep it is on here somewhere as I put it there lol when someone asked before. It works really well for myself as well though I only use it when it will make a difference to the colour of what I am making. Otherwise I use them skins on to make the meal 

[cookie1]

I use faffa'sethod and it always works for me. Like everyone else I only blanch almonds if it specially says, otherwise its skin and all.

[Tasty]

Thanks for all the replies. I usually just give them a quick boil on the stove. Strain through sieve then pop out which is a quick process.

However I did try JulieO's method and extended the time a bit. Drained the water and then put on  + Speed 4 for a few seconds and they did come out of their skins, but not all. I think it can be done but I have to work out the best way to do it. I put it for a bit longer and some got a few indents but not too bad overall. Filled with water and scooped out skins, like the way you peel garlic in TMX.