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| Oh, Nuts! |
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Squirrels know a thing or two. Nuts are
delicious treasures that merit dangerous
leaps from tree to tree and hours of
hunting, hiding and shelling. Even if
the biggest hazard you face is
navigating the aisles at your local
supermarket, nuts are a prize worth
adding to the treats you bake for family
and friends
Top Nuts
The most common varieties of nuts used
in baking include walnuts, pecans,
cashews, hazelnuts, macadamias, pine
nuts and pistachios. This category also
includes several types that are used
like nuts even though they aren't really
nuts – almonds, which are stone fruits;
Brazil nuts, which are giant seeds; and
peanuts, which are legumes.
Nutrition Superstars
Recent studies have confirmed that
despite their high fat content, nuts are
good for you. Even though the fat packs
a big caloric punch (1/4 cup of pecans
has a whopping 220 calories and 21 grams
of fat) most of the fats found in nuts
are monosaturated or polyunsaturated. So
eating nuts does not increase blood
cholesterol levels.
Freshness Counts
The high-fat content means that nuts
spoil faster than many other foods. As a
general rule, the higher the fat
content, the more quickly the nuts will
spoil. Unshelled nuts will keep in a
cool, dry place for three to four
months, while shelled nuts, refrigerated
in airtight containers, will keep for
only one to two months. Nuts freeze well
and can be kept frozen for about six
months.
Buying Nuts 101
Although it's not the most
cost-effective method, the easiest way
to ensure that nuts are fresh is to buy
just the amount you need shortly before
preparing a recipe. During the holidays,
when you may be using lots of nuts for
baking and cooking in a short period of
time, buy nuts in bulk to cut costs.
When buying unshelled nuts, look for
those that are heavy for their size with
shells that have no holes or cracks.
Pecans and walnuts are easier to crack
if you cover them with water then bring
to a boil. Remove from heat, cover and
set aside for at least 15 minutes or
until cool. Blot the nuts dry, then
crack end to end |
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