Read Ebook: Nuts in Family Meals: A Guide for Consumers by United States Agricultural Research Service Consumer And Food Economics Research Division

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Almonds, Whole 6 1/3 1 1/4 Brazil nuts, Whole 7 2/3 1 1/2 Coconut, shredded 8 1/3 3 Filberts, whole 7 1/3 1 1/2 Peanuts, roasted 11 2/3 2 1/3 Pecans, halves 8 1/2 2 1/4 Walnuts, black, chopped 3 1/2 3/4 Walnuts, English, halves 7 1/4 2

STORING NUTS

To maintain best eating quality, most nuts need protection from oxygen in the air and from high temperatures that may cause the fat in the nuts to become rancid.

Nuts in the shell retain high quality longer than shelled nuts. Whole nuts become rancid less quickly than nuts in pieces. Unroasted nuts keep better than roasted ones.

Nuts in the shell keep well in a nut bowl at room temperature for a short period of time. For prolonged storage, keep them in a cool, dry place. Avoid storing nuts in a damp place.

Shelled nuts will keep fresh for several months stored in tightly closed containers in the refrigerator. Shelled nuts in unopened cans keep well in a cool, dry place but will maintain good quality longer in the refrigerator or freezer.

Shelled or unshelled nuts can be frozen in tightly closed freezer containers at 0? F. or lower.

Fresh coconuts in the shell retain good quality up to a month in the refrigerator. Containers of ready-to-eat coconut keep best in the refrigerator.

Peanut butter will keep its quality longer in the refrigerator than at room temperature.

Chestnuts are perishable at room temperature but will keep several months in the refrigerator in loosely covered containers or in ventilated plastic bags.

Shelled, blanched chestnuts may be frozen for longer storage. Pack them in tightly closed freezer containers and freeze immediately at 0? F. or lower. Use in cooking without defrosting.

PREPARING NUTS FOR USE

Many nuts are ready for use as purchased. Others require shelling, skin removal, roasting or toasting, or merely cutting into pieces.

Shelling Nuts

Everyone has a favorite way of cracking nuts. Some prefer using a nutcracker, and others a hammer on a hard surface.

Hard shells are easier to crack and nutmeats break less often if nuts are first soaked in warm water several hours or overnight. Spread nutmeats and let them stand a few hours to dry before storing.

To open a coconut, pierce the "eyes" with an ice pick or large nail, and drain the liquid from the coconut.

To remove the shell easily, bake the drained coconut at 350? F. for 20 to 30 minutes, or put it in the freezer for an hour. Then place the coconut on a firm surface, and tap the shell lightly with a hammer in several places until it cracks. Separate the meat from the shell.

Removing Skins

Removing thick skins from some shelled nuts gives them a delicate flavor and improves appearance. This may be done by placing nuts in boiling water or by roasting.

Roasting or Toasting Nuts

Roasting or toasting enhances the flavor and color of nuts.

Roasting is done in the oven. Peanuts and chestnuts are commonly roasted in the shell.

Toasting may be done in the oven or on top of the range.

To roast or toast, spread nuts on a shallow pan or baking sheet. Heat at 350? F. for 5 to 12 minutes, or until lightly browned, stirring occasionally.

Toasting may also be done in a heavy pan on top of the range. Heat nutmeats slowly for 10 to 15 minutes until lightly browned, stirring frequently.

Nuts continue to brown slightly after removing from heat, so avoid overbrowning.

Sprinkle hot roasted nuts with salt, if desired.

Cool nuts on absorbent paper.

To test doneness, remove a nut from the oven and shell it. The skin should slip off easily and the kernel should be lightly browned and have a roasted flavor.

Cutting Nuts

Chop or cut nuts on a board with a knife that has a long, straight cutting edge, or use a nut chopper.

Sliver or slice nuts, while still warm and moist from blanching, with a thin, sharp knife blade.

The versatile nut may come to the dinner table in a variety of ways--as an ingredient in cooking or as a garnish.

Nuts are also popular as a snack or served with appetizers.

Try the nut recipes that follow. All recipes give the number of calories for a specified amount of food. In some cases, the variation of a recipe has a lower calorie value.

Ideas for using nuts to complement familiar recipes are also included.

Using Nuts ... in Main Dishes

Chestnut stroganoff

Beef, boneless, tender, lean, cut in julienne 1 1/2 pounds strips Fat or oil 1 tablespoon Butter or margarine 2 tablespoons Flour 2 tablespoons Onion salt 1/2 teaspoon Celery salt 1/2 teaspoon Paprika 1/2 teaspoon Salt 1/4 teaspoon Beef bouillon or beef broth 1 1/4 cups Sour cream 1/2 cup Cooking sherry 1 tablespoon, if desired Chestnuts, cooked, mashed 1 cup Baked potatoes or cooked rice or noodles As desired

Lightly brown the meat in fat or oil in a frypan over moderate heat. Drain off any excess fat.

Melt butter or margarine in a saucepan. Blend in flour and seasonings.

Add bouillon or broth slowly, stirring constantly. Stir and cook until smooth and bubbly. Remove from heat.

Blend in sour cream, sherry, and chestnuts.

Add chestnut sauce to meat. Heat just until mixture bubbles, stirring constantly.

Serve over potatoes, rice, or noodles.

Note: To prepare mashed chestnuts: Cook 1 1/4 cups shelled, blanched chestnuts in 1 1/4 cups boiling water in a covered saucepan for about 30 minutes or until tender. Drain and mash.

VARIATION

Nut stuffing

Butter or margarine 1/4 cup Onion, finely chopped 1/4 cup Celery , chopped 1/4 cup Mushrooms, chopped 1/4 cup Salt 1 teaspoon Thyme 1/2 teaspoon Poultry seasoning 1/4 teaspoon Cayenne pepper Dash Garlic salt Dash Bread cubes or coarse, soft crumbs 2 cups Chicken or beef bouillon or meat broth 1/2 cup Nuts , finely chopped

Melt fat in a heavy pan.

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