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Baking Tip of the Day
Nuts add an additional dimension of flavor to all baked breads, cookies, cakes, and other baked goods.
Most recipes just list nuts as an ingredient and instruct when to add them to the batter or dough. Roasting or toasting the nuts will add an additional layer of flavor to the baked item.
Nuts can be roasted on a baking sheet in an oven. Some professionals recommend slow roasting at 200 degrees F. for 30 to 40 minutes. Others advise 350 degrees F. for 6 to 12 minutes. At the higher temperature the nuts need to be watched closely. Nuts should be lightly browned but not darkened.
Toasting nuts is done on the stove top in a skillet with a small amount of butter or vegetable oil. Stir frequently until nuts are golden.
After toasting or roasting, let nuts cool. Then, chop or dice according to the recipe instructions and add to the batter or dough.
Soaking nuts in warm, salted, water before using will make the nuts more palatable to people who have difficulty digesting nuts. Soaking also brings out minerals and nutrients so they are more easily absorbed by the body. Nuts can be soaked for anywhere from 20 minutes to 6 to 7 hours.
When chopping nuts with a blender or food processor, add just a little flour. The nuts won’t stick to the blades.
Nuts have a tendency to sink to the bottom of a baked food. This can be avoided by either dusting the nuts with flour before adding to the batter or adding the nuts to the flour mixture before the liquid ingredients are added.
With these tips baked goods will have an additional factor that will make the final dish unique.
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Author Marilyn Pokorney
Copyright Marilyn Pokorney 2022
