<<Disclaimer: Verify this information before applying it to your situation.>>
Having just read Greenspot's summary about dry roasted nuts, I decided there
was information that could be added that might be helpful, and sent the
following on to the sender.. He/She wrote back suggesting that I send the
message to the whole list - so here it is.
----- Original Message -----
From: "Gayle Kennedy" <[log in to unmask]>
To: "Greenspot" <[log in to unmask]>
Sent: Tuesday, June 23, 2009 6:03 AM
Subject: Re: Dry Roasted Nuts Summary
> Having just read your message about Dry Roasted Nuts, let me add one or
> two
> things that seem necessary and were not included:
>
> Peanuts are NOT nuts, they are legumes. That may not sound important, but
> anyone who has a problems with beans should be mindful of that fact. And
> anyone who has reactions to peanuts should be alert to possible problems
> with beans - all types of beans. Perhaps that is why beans need to be
> soaked in many waters and drained well before cooking.
>
> I'm near 80, and have loved cooking all my life. Therefore I have
> occasionally fixed roasted nuts in strange ways. Years ago, one or more
> recipe for roasting nuts included mixing flour (ordinary wheat flour),
> salt, and sugar, and cooking that with water until it was a kind of
> slurry, then putting raw nuts in and stirring it around, to coat the
> nuts, then lifting the nuts out with a seive or slotted spoon and
> spreading a single layer on a cookie sheet and roasting in the oven. One
> could add cinnamon or any other spice to the slurry. I do not remember the
> amounts, but as I learned to cook > from my grandmother who used a
> handful of this and pinch of that, I'm not too > careful about amounts
> anyway. It is logical that some "gourmet" processor is using the same
> kind of recipe in their cooking.
>
> Another coating for nuts uses any combination of salt, sugar, and spices
> glazed with beaten egg whites, and then roasting. That is usually called
> a glazed nut. They turn out shiney.
>
> Many of your contributors said that the writer only ate raw nuts. That
> SOUNDS great, but I have always been allergic to raw almonds (itchy
> throat, swollen tongue, etc.). That forced me to roast my own almonds -
> now purchased at Trader Joe's if there is a store near me - purchased raw
> and spread on a flat pan with a lip, or even a cookie sheet, then roasted
> approximately 15 minutes at 325 degrees. I find it works best if a metal
> pan is used and not a flat glass dish. Also, the nuts roast best when
> spread out so they are not clumped. Oven temperatures vary, and I find
> that the time varies from one oven to another. I judge when they are
> ready by the aroma coming from the oven. Under cooking still causes an
> allergic reaction. Over cooking and they are burned and loose their own
> unique flavor.
>
> Pistachios are tricky. They are picked and processed within 24 hours. If
> the time between picking and processing is longer than 24 hours after
> picking (or gathering,, as sometimes the trees are shaken and then the
> nuts are gathered or vacuumed up). If the time between gathering and
> roasting is longer than 24 hours, the nuts will frequently develop a kind
> of mold that can be quite dangerous to eat. If nuts have fallen before the
> actual picking starts, > they may already have a mold and be a health
> problem. Pistachios are grown professionally all around where I live in
> Arizona. The trees are small and very regulated. Interesting to see,
> when compared with our acres (square miles!!) of > pecan trees that are
> also growing in the state.
>
> Pecan trees are tall, and require a lot of water to produce good nuts.
> The blossoms are so small one must get very close to even see them. Pecan
> trees are shaken and the nuts vacuumed and then taken to the processing
> plant for cleaning. I have never asked about that process, so cannot give
> you any information about that. I assume that once cleaned, the closed
> nuts are sold, and those that do not have pristine shells are then cracked
> open and the "meat" of the nut is removed from the shell. The nut meat
> is sold at the processing plant (still NOT cheap). Some is just raw nut
> pieces, some are flavored, and probably gently roasted to make the flavor
> stick. Is flour or some other 'glue' added? I've no idea. In Arizona they
> even add chili pepper.
>
> Only one or two of your writers mentioned cashews. Those nuts, as well
> as macademia, and Brazil nuts have a high fat content. I have no idea
> how they are processed, but a friend who lives in Hawaii has grown ithem
> in her yard, and roasted macademia in her own kitchen. With the high fat
> content, it is very possible these nuts would develop mold/mildew or go
> rancid if not heated in some way.
>
> When first diagnosed with hypoglycemia, many years ago, I frequently
> snacked on Brazil nuts, macademia nuts, and cashews, as they seemed to
> keep me from getting overly hungry and shakey.
>
> It is a little dicy to think that a nut is a nut is a nut. I have not
> bothered to do any internet search, but it would probably be a good idea.
> I would think that the University of California in Davis would be where a
> lot of nut research is done, as that location is in an area where many
> almonds are grown. A PhD research professor there is also a specialist
> in wheat.
>
> In Turkey there are large, rather flat almonds grown, and they have a
> slightly different and wonderful flavor. They seem to be roasted with
> very, very finely ground salt and some oil. Perhaps the oil is olive oil.
> I'm not sure.
>
> Inside a peach or apricot pit there is a nut - I remember that the one in
> the apricot was once thought to be a natural cure for cancer and used in
> clinics in Mexico. American research was done and I believe the theory
> was disproved. In thinking about it, there is probably a tiny nut inside
> a plum pit and even a cherry pit. Of course, nuts are the cased seeds of
> the trees on which they grow.
> This message should not close without a mention of sunflower sees - as
> nuts are seeds, too. Then there are pine nuts. They are high oil content
> like macademia.
> Presently there are green peas covered in a hot-pepper glaze that are
> popular at cocktail hour. They are, of course, legumes and fall in with
> peanuts.
>
> > Gayle Kennedy
>
>
>
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