Hazelnut

Most crude hazelnuts you find at the store are, in truth, a little chewy and a little dull, similar to a draft variant of themselves. In any case, a solid simmering fixes that, boosting the flavor and permitting the overabundance of water to dissipate, in this manner leaving you with superbly fresh pieces of unadulterated nuttiness.

The reward advantage when you cook hazelnuts is that it offers you the chance to skin them while you’re grinding away, focusing on them a kitchen towel as the unpleasant husk effectively withdraws into 1,000,000 little drops you would prefer not to unintentionally spill on your kitchen floor, trust me.

I admit that a large portion of the hazelnuts I dish and skin in this style, I wind up eating on with the dried organic product, for example, prunes, figs, pears, or dates, as referenced in this post about food blessings. However, I additionally love to eat them on Roasted Cauliflower à la Mary Celeste, use them for a Hazelnut and Nectarine Gratin, or pound them to make Dukkah, this incredible zest blend from Egypt. (More hazelnut plans?)