If used often, can be provided at home, both peeled and unpeeled, and that contrary to what has always been said, is beautifully preserved for considerable time without danger of rancid, if you do it well packed in plastic bag or an airtight container in the refrigerator , or freezer if conservation is going to be longer. Not soften or dry out.
To peel volcano within a container with boiling water, and as the water returns to boil, well drained them out and proceed to remove the skin. All these steps can be done in the microwave.
can roast in the oven traditional 160 º C, or in the microwave by placing a little on a plate on the outside of the shape of a ring, leaving the center empty. Schedule 3 or 4 minutes to a power of 600 watts and when it begins to smell like almonds remove them by hand every minute and continue to heat until they are colored. Remove the color you are taking is not toasted too.
can frying in a skillet or fryer with olive oil at a temperature not too high, about 160 º C for not toasted too much and for the oil to keep all their good properties. Remove them from the frying with the help of a slotted wire, and volcano always on multiple layers of absorbent kitchen paper. Sprinkle lightly with salt if you want salt.
almonds can also be prepared 'sticks' in the microwave , and, while not get so fried and golden, if they're lighter because they just kept oil. Place them as if they were to roast, spreading along the edges of a plate or source, but sprayed with oil and a pinch of salt. Mix well with hands to coat evenly and cook uncovered, in the same way as toasted almonds, but watching them more because the oil, although there is hardly absorbs microwaves and much could be burn. We also have to be removed often and removing any that are browning, as not all do the same.
When will develop with them the white garlic, should hydrate before covering them with water for several hours, as we do with the horchata groundnuts.
SOURCE: Cristina Galiano.
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