*Note: The high temp for the first hour will not sacrifice the nutrients (if they’re “truly” raw, like I mentioned above, otherwise, they have probably already been destroyed to some degree if they’re not advertised as “truly” raw). Since they are soaked, they have to “sweat” some of the water off. This keeps the food cool, even though the air circulating around the food is high.
评论
我也没有浸泡和脱水的好运,它们也不会像其他坚果那样变得酥脆。我没有尝试在制作牛奶后尝试干果肉,这可能会更好。而且,至少如果没有,您不会浪费它们,您仍然有牛奶。
我听说过(没有尝试过)脱水后(最好)冻结是最好的,尽管我不确定这如何影响味道。
多谢你们!我当时在冰淇淋三明治中使用饼干,所以应该很有趣的stylestacey。
我的家人喜欢咖喱腰果,所以我浸泡,冲洗,用咖喱粉摇动袋子,然后将其干燥。要使它们干燥需要很长时间,但值得花时间。
如果您要浸泡腰果以去除酶抑制剂,则可能无需这样做,因为无论如何,大多数品牌在删除壳时都会在某种程度上加热。有一些“真正”的原始腰果的来源,这些来源是手壳,您可以浸泡并脱水。在脱水的第一个小时中,以约130-135度的温度进行。然后,一个小时后,将温度降低到105,然后继续脱水24小时,或直到达到所需的质地为止。看看是否有效。
*Note: The high temp for the first hour will not sacrifice the nutrients (if they’re “truly” raw, like I mentioned above, otherwise, they have probably already been destroyed to some degree if they’re not advertised as “truly” raw). Since they are soaked, they have to “sweat” some of the water off. This keeps the food cool, even though the air circulating around the food is high.
欢呼,克里斯汀·苏珊娜(Kristen Suzanne)
非常感谢克里斯汀!是的,我绝对是从非常可靠的加拿大来源获得真正的原始腰果,我将遵循您的指导。
没问题……让我知道它是否对您有用。不要害怕将它们脱水长达48小时:)
干杯!