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Blanched almonds - toast first, then chop or the other way 'round?

tcamp Jul 3, 2012 04:19 PM

I'm making a recipe from JUN/JUL Fine Cooking and could go either way on this. I'm inclined to chop first, to get maximum browning surfaces. Your inclination? I know, this isn't of earth-shattering consequence but I thought it was interesting that the recipe didn't address.

  1. c
    CanadaGirl Jul 3, 2012 04:51 PM

    Toast, then chop. Otherwise you have to be REALLY careful not to burn the little bits before the bigger bits are toasted properly.

    1. c
      cgarner Jul 3, 2012 04:21 PM

      I was thinking opposite...keep whole to get even brown, then chop
      but i think it depends on how much browning you want
      if you want the deep browned nutty flavor, then chop and then brown
      delicate nuttiness, brown then chop

      1 Reply
      1. re: cgarner
        todao Jul 3, 2012 05:43 PM

        Ditto ...
        There is always more than one way to achieve a goal and depth of browned almond flavor is the decision that has to be made here.

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