Nut Soaking

nuts
(Consensus is Politics) #21

Me too, John Snow, me too. I kept expecting a “…if you know what I mean” line with every reply. Had it happened I would have lost it.

(Brian) #22

Welcome to the family! :smiley:

(68a755c1fccbb5b10d5d) #23

“Can roast in an oven at super low heat (<140’F I believe). Most modern ovens don’t go below 150, so that can be a problem, but maybe just leave the door open a crack, or use an in-oven thermometer and turn oven on and off as needed, or leave door open a crack.”

I just recently learned about this from a different cook all together. You can, indeed, dry them in an oven. She recommended setting it at 150 and keeping the door cracked. I believe she said that it would take 12 hours.

(68a755c1fccbb5b10d5d) #24

The sous vide would be fine for “roasting” them but it wouldn’t draw out the “anti-nutrients” you want to get rid of. Roasting nuts only partially gets rid of them.

(Allie) #25

I quote often soak almonds to activate them, then dehydrate them again. TBH I haven’t noticed much of a difference from doing this, apart from them being more crunchy to eat in my quiet office…

(Consensus is Politics) #26

Curious. What about boiling them? In North Carolina, boiled peanuts is a thing. Before I moved here I had never heard of such a thing. You can even buy them in a can, “Boiled Peanuts”, I was stupefied. I tried some, they were good. Not as squishy as I expected, but not quite crunchy either.

I Learned a long time ago when making my own chili, soaking my own beans, would alleviate the inherent gas problem from them. Trick was to boil them, let them soak, and boil them again and discard the water and rinse thoroughly. Same can be done with canned beans. I used to use them strait from the can, bean (juice?) included into the chili. Talk about major gas crisis🤠 [/insert Mel Brooks line here]

Since soaking must obviously leach out the gas causing agent, what else gets leached out?

I’m wondering about oven roasting, then boiling or soaking in hot water?