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September 7, 2010 |
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Peanut Basics In The Raw . . . There are many ways to utilize peanuts in the raw form. The peanut producers of Alabama have made available the following collection of recipes for your enjoyment. So the next time your plans call for peanuts, try one or more of these suggestions. Peanuts in the raw are available, so don't hesitate to ask your local grocer. Alabama Boiled Peanuts Wash peanuts thoroughly in cool water; then soak in clean water for about 30 minutes before cooking. Put peanuts in a saucepan and cover completely with water. Add 1 table spoon of salt for each pint of peanuts. The cooking period for boiled peanuts varies according to the maturity of the peanuts used and variety of the peanut. The cooking time for "freshly-pulled" green peanuts is shorter than for a peanut which has been stored for a time. The best way to prepare them is to cook them as soon as they are picked. There is no firm method for cooking boiled peanuts. The shells of some peanuts absorb more salt than others, so it is best to begin with 1 tablespoon of salt per pint of peanuts. Then add more salt to taste later. The texture of the peanut when fully cooked should be similar to that of a cooked dry pea or bean. Boil the peanuts for about 35 minutes, then taste. If they are not salted enough, add more salt. Taste again in ten minutes, both for salt content and to see if the peanuts are fully cooked. If not ready, continue tasting every five minutes until they have a satisfactory texture. Drain peanuts after cooking, or they will continue to absorb salt and become over-salted. To have boiled peanuts year round, you can freeze them. Package the cooled peanuts, without brine, in moisture-vapor-proof freezer containers. Keep peanuts stored at 0 degrees (F) or lower. When ready to eat, remove from freezer and thaw. Roasting . . . It's a rare person who can stop at eating one peanut. It's even rarer for anyone to be able to resist the aroma of peanuts while they are being roasted. Shelled: Place raw shelled peanuts one layer deep in shallow pan. Roast at 350 degrees for 15 to 20 minutes until golden brown. Stir occasionally for even roasting. If you like peanuts salted, add 1 teaspoon butter or margarine to each cup of peanuts immediately after removing from oven. Stir until peanuts are evenly coated and sprinkle with salt. In The Shell: Spread raw peanuts one or two layers in shallow baking pan. Roast at 350 degrees for 25 to 30 minutes, stirring occasionally. Shell and sample the peanuts during the last few minutes of cooking time to assure the peanuts are being roasted to the desired doneness. Deep Frying: Fill deep fat fryer or large saucepan ½ full with peanut oil. Preheat oil 350 degrees F. Fill colander or deep fat frying basket ½ full of raw peanuts. Submerge in hot oil. Let fry until raw peanuts start to turn light brown. Peanuts till continue cooking after they are removed from heat. Do not overcook. Drain on paper towels, sprinkle with salt. Serve warm or store in glass containers with air tight lids. For an unusual snack, add ¼ tsp garlic powder or chili powder for each cup of peanuts. "Old Fashioned" Homemade Peanut Butter 2 cups roasted peanuts (*with or without skins) 1 tbsp oil ½ tsp salt (omit if salted peanuts are used) Homemade peanut butter is easily made with an electric blender or food processor. The longer you blend or process, the softer the peanut butter will be. Note: For chunk style peanut butter stir in ½ cup chopped peanuts after the blending or processing is completed. Directions for using an electric blender: Place ingredients in blender. With the secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes). If necessary, stop the machine and use a rubber spatula to scrape mixture from sides of the container and back into contact with the blades. Continue blending until desired consistency is obtained. Directions for using a food processor: Using the metal blade, process ingredients continuously for 2 or 3 minutes. The ground peanuts will form a ball which will slowly disappear. Stop machine. Scrape sides of container with a rubber spatula. Continue to process until the desired smoothness is obtained. Store in a tightly closed container and refrigerate. Upon standing, the oil may rise to the top - in this case, stir before using. Makes 1 cup smooth or 1 ½ cups chunky peanut butter. *Peanuts with red skins may be used. (Do not confuse skins with outer shells!) The resulting tiny flecks do not affect the flavor. Healthful Hints: Peanuts and peanut butter are naturally cholesterol-free. The fat found in peanuts and peanut butter is primarily unsaturated fat. Unsaturated fats do not increase blood cholesterol levels. Peanuts are naturally low in sugar and salt. Peanuts and peanut butter provide many vitamins and minerals including Vitamin E, Niacin, Thiamin, Copper, Phosphorous, Magnesium and Iron. Researchers from some of the most prominent schools in the country have recently stated that regularly eating nuts and legumes as part of a low-fat diet decreases the risks of heart disease. Peanut Storage: To maintain best eating quality, peanuts need protection from insects and from high temperatures that may cause the fat in the nuts to become rancid. For prolonged storage, keep them in a cool, dry place at, or below, 70 degrees F. (Peanuts keep indefinitely frozen in a tightly closed container.) Other helpful hints: Approximately 1 ½ pounds unshelled peanuts = 1 pound shelled = 3 ¼ cups Approximately 5 ounces shelled peanuts = 1 cup Approximately 2 cups peanuts ground will yield 1 cup peanut butter |
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