Removing almond skins

[havsulen]

How can I do that without destroying the enzymes?

I want to make crispy almonds according to Sally Fallons recipe, but I can not get hold of organic skinless almonds and I would like to take the skins off before I soak and dehydrate them. Anyone done it?

[chattyprincess]

Color me crazy but I was under the assumption that the only way to remove the almond skin is to poor boiling hot water over them and allow to soak for a few minutes, drain the water and then the skin will easily slip off.

[havsulen]

That is what I have done in the past, so that is what I thought too. But wouldn't the heat of boiling water destroy the enzymes? It says in NT that in factories it is probably done with some other process, but isn't there a way to do it at home that preserves the good stuff?

[tinuviel_k]

I soak my almonds in cool water for a few hours and the skins pop right off.

[CookAMH]

I just read this part of NT today because I'm soaking some almonds for the first time...she also said you can use almonds with the skin on if you can't find skinless.

But, it seems easy to get them off so I may try that next time.

[onetrumpeter]

same boat - I wanted skinless, couldn't find them, so I soaked and then removed. it was taking me forEVER to remove the skins (lol - I recall starting a thread about removing the skins from garbanzo beans, too!) so I did swirl them in some very hot water for a bit. the skins came off much faster/easier, but i was wondering how much of the enzymes had been deactivated by doing that. It wasn't a *long* time in the hot water, but the almonds did feel warm when I was removing the skins.

S. Fallon talks about how it must be a simple process to remove the skins as skinless almonds will still sprout... but the only skinless almonds I recall seeing sold were salted and roasted. (and very tasty )

I did much prefer the absence of the skins in our last batch, but am not sure I'm up to skinning them all again lol!

[nerdymom]

I don't know how to skin a chickpea or almond without soaking and then pinching each bean. I go into my happy place and try not to think about it. Listening to a book on tape also helps it not be so boring.

[lil_earthmomma]

Originally Posted by tinuviel_k

I soak my almonds in cool water for a few hours and the skins pop right off.

I always soak the almonds overnight and then just pinch them and they pop right out of their skins!

[PreggieUBA2C]

Originally Posted by tinuviel_k

I soak my almonds in cool water for a few hours and the skins pop right off.

Originally Posted by nerdymom

I don't know how to skin a chickpea or almond without soaking and then pinching each bean. I go into my happy place and try not to think about it. Listening to a book on tape also helps it not be so boring.

Originally Posted by lil_earthmomma

I always soak the almonds overnight and then just pinch them and they pop right out of their skins!

Yup. And it's the best when they shoot across the room! It's also much easier to hold the round end so that when you put pressure, the pointed end can easily cut through the skin and pop the whole nut out. But they can fly like that too... Point downward into a large bowl. It takes me under five minutes to do a 1 litre jar-full. I soak overnight first.

[havsulen]

Originally Posted by nerdymom

I go into my happy place and try not to think about it. Listening to a book on tape also helps it not be so boring.

Great advice! Thanks to you, I lighted some candles, put on some music and off I went to my happy place ready to tackle 4 cups of almonds that I had soaked in cold water overnight. They did not pop right off as some of you have experienced, but being relaxed I did not mind and I enjoyed some continuum concept moments where my 5 year old joined me and my 2 year old "helped out" too.

But then I thought - hey, these almonds are going in the oven afterwards. So: if I soak them in water with no more than the temperature with which I am going to expose them to in the oven - that should be ok, right?
So I tried - and it became much easier! Do you think the enzymes will survive the same temperature water as in the oven? If so: hurray!

[nerdymom]

Originally Posted by havsulen

Do you think the enzymes will survive the same temperature water as in the oven? If so: hurray!

I would think so. I believe the NT recipes say use warm water, which is what I do.

Also, it may sound corny but I like to imagine myself connecting with generation after generation of women who probably completed these tasks in the exact same manner. And look at myself, in the year 2010 and there still is not a "better" way of doing this thing.

[Feb2003]

kudos to you ladies for removing skins! I have done it and now I tend to do such big batches that I just don't worry about it. Yes, I prefer the flavor without the skin, but I also love them with skin so it's not where I choose to spend my time (although the book on tape and happy place do sound nice!).

[PreggieUBA2C]

Originally Posted by nerdymom

I would think so. I believe the NT recipes say use warm water, which is what I do.

Also, it may sound corny but I like to imagine myself connecting with generation after generation of women who probably completed these tasks in the exact same manner. And look at myself, in the year 2010 and there still is not a "better" way of doing this thing.

If that's corny, then I am a through and through corn ball. I totally feel this way all the time with TF, child-rearing, sewing, making art, and the myriad 'old, slow ways' that make up the majority of our activities and time in my home.

[nerdymom]

Originally Posted by PreggieUBA2C

If that's corny, then I am a through and through corn ball. I totally feel this way all the time with TF, child-rearing, sewing, making art, and the myriad 'old, slow ways' that make up the majority of our activities and time in my home.

It's like making a warm nest from scratch, isn't it? So soothing and comforting.