Today we move on to nuts... Hazelnuts! equal Fruit with hazelnut kernels 10 of them is equivalent to ten iron tablets. Whether it's hazelnut cake, nut butter, chocolate hazelnut cake, or the rich flavor of walnut pesto, these hazelnut recipes are a must! What's the best way to tease him? It's very simple: roasted hazelnuts! The same goes for cooking and baking: just one roasted nut gives the baking dish and plate all its flavor! How does it work best and how do you get rid of the annoying thin skin around the crispy core? I am telling you! Here are the best tips and tricks for roasting, peeling and storing hazelnuts! Content 1 roasted hazelnut 1.1 method 1 - in the oven 1.2 Method 2 - In a saucepan 2 hazelnut shells 2.1 Method 1 - in a kitchen towel 2.2 Method 2 - in Mason jar 3 Save the hazelnuts roasted hazelnuts Method 1 - in the oven Preheat oven to 180°C (high/low). 
Arrange the nuts on the baking sheet so that they do not lie on top of each other. Bake in a hot oven for 7-12 minutes until the skins open, fall apart on their own, and the kernels are golden brown. Method 2 - in a pan Heat a skillet over medium heat. Place the nuts in the pan so that they cover the bottom, but not on top of each other. Fry over medium heat, swirling the pan occasionally, until the skin opens up and slowly separates on its own. hazelnut peel Method 1 - in a kitchen towel Let the toasted nuts cool slightly. Cover a deep plate with a clean kitchen towel and add the walnuts. Wrap a cloth in it and use your hands to mash the outside of the nuts and rub them together to separate the skin from the core. 
Method 2 - in a saucepan. Let the toasted nuts cool slightly. Put the nuts in a jar and close the lid. Shake the jar to separate the peel from the core. Additional note Bottom line: The most uniform result is achieved when roasting in the oven, as the heat can affect the surrounding beans. Due to the even heat effect, subsequent cleaning works slightly better than pan frying. An added bonus: while the nuts are roasting in the oven, you can do other things. On the other hand, the pan must be in motion. Roasted hazelnuts: close-up of roasted hazelnuts save hazelnuts Whether they are roasted or not, shelled or not, if hazelnuts are shelled, this also limits their shelf life. 
Similar to buying shelled hazelnuts (usually without the skin) at the supermarket, they are first packaged in an airtight container, further extending their shelf life. If you're taking them out of the package to toast or peel but aren't using them whole, it's best to store them in a cool, dark, dry place, such as a screw-top jar in your kitchen cabinet or pantry. .-there is . You must protect them as much as possible from light, heat and humidity, otherwise they will quickly deteriorate, become moldy or rot. Hazelnuts (roasted and unroasted) are best stored for a few months, but try to use them quickly. hazelnut Memories of grandparents have old words, memories and tastes. Much like the mild, savory taste of hazelnuts, today's children love it. The hazelnut, whose scientific name is his Corylus avellana, is native to Europe and North America. It is named after the place where it is mainly grown. Avellino from Italy and Abella from Turkey. Let's unlock all the secrets and properties of hazelnuts together. hazelnut What are hazelnuts? Hazelnuts belong to a large family of nuts and seeds. This is the fruit of the plant Corylus avellana, a species native to Asia Minor that is now widespread all over the world. 
His proper name Corylus avellana comes from the main growing regions of Avellino, Italy and Abella, Turkey. Botanical aspect In its natural state, hazel has a bushy appearance. These are highly branched plants with a maximum height of 5-6 meters. The trunk has a smooth, compact skin, and the color of the tree is reddish-white, with no pronounced color differences. The leaves are elliptical, up to 10 cm wide, with serrated margins and rough plates with pronounced ribs. Flowers bloom in the summer and fully open in the winter. hazelnut Hazelnuts grow in clusters of two or four, with green leaves covering the fruit and turning brown when ripe. Harvesting of hazelnuts begins in late August when the berries are ripe. Hazelnut production and processing Continuous harvesting of hazelnuts is called crushing and can be done manually with a rake, lightly with a blower, or mechanically with three hitches. The main steps in the hazelnut manufacturing process related to shelled and in-shell hazelnuts are: sorting and cleaning. Pour the hazelnuts with water into the washing tank. Nuts float here, and foreign objects such as soil and rocks fall. 
Dry. Natural drying takes place on concrete floors or curtains where the hazelnuts are exposed to the sun. Many factories are now equipped with dryers that are operated by hot air and move the product continuously for 10-20 hours. increase. Storage After drying, the hazelnuts are stored in warehouses. Keeping humidity low in these rooms is important. calibration. This operation is performed using a machine tool with a hole of 14-20 mm. peeling. The bombardment is carried out by her two cylinders, a fixed cylinder and a movable one, causing the hull to burst. Selection . Black, shriveled, rotten, worm-infested or otherwise damaged seeds are discarded. Sorting Hazelnuts are sorted in his second step when exact size is required. Roasted hazelnuts are heated in an oven at a temperature of 115 degrees Celsius for 30 minutes, giving them a pronounced aroma and wonderful taste. Peeled hazelnuts are stored in large processing warehouses in plain bags in the cold room. hazelnut producing countries The main growth regions are Italy and Turkey. Historically, hazelnut cultivation in Italy has been concentrated in Lazio, Piedmont and Campania, the main producing regions of Sicily. 
Italian main types: Hazelnut Tonda Gentile Piedmont or Langhe: This hazelnut is grown in Piedmont and ripens in early August. Its round shape makes it a staple in baked goods that call for the whole fruit, and is considered the finest Italian hazelnut. Tonda Gentile Romana and Nocchione: These nuts come from the Monti Cimini region and are a staple food in Lazio. The fruits are large and are eaten raw or used for industrial purposes. Tonda di Giffoni: Widely distributed in the Avellino and Salerno provinces, it is particularly suitable for industrial processing and is highly valued in the pasta and cereal and confectionery industries. Mortarella: A typical Campania variety with thin skin, very fragrant seeds and excellent taste. San Giovanni: An example of the region of Naples and Aveline, ideal for fresh consumption due to its excellent organoleptic properties. Production in Turkey is concentrated in his two regions: the 1st standard region (east of the Black Sea) and the 2nd standard region. Turkish hazelnuts are categorized into his three types: Girson: This variety includes all varieties of hazel he nuts that grow in the Girson area and border the Trabzon area. It has a pleasant aroma. Akçakoca: Suitable hazelnuts grown west of or in the region of the Black Sea.
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