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Old 23-11-2005, 08:31 PM posted to rec.food.cooking
Ranee Mueller
 
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Default ALMONDS - to skin or not to skin (that is the question)

In article ,
Puester wrote:

It's not that much work. Dump them in a pot of boiling water for a few
minutes until the skin comes off of one easily. Drain, place in cold
water to stop the cooking. Drain well, pinch to slip the skins off.


This was my job as a kid. It takes a _LOT_ of almonds to make
baqlawa. It is so worth it to pay the extra dollar or two a pound to
buy them skinned already.

Regards,
Ranee (who remembers how her fingers would get rubbed raw from all
that pinching)

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"She seeks wool and flax, and works with willing hands." Prov 31:13

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