Saturday, May 21, 2011

How to store nuts




There have been many times that I have bought different kinds of nuts in bulk and have thrown most of them away because they have gone rancid or stale in a matter of days. That was before I learned how to store them properly. You can save money by storing nuts properly since they will keep for many months.

When you buy unpacked nuts, it is best that you try them first. You never know how long they have been standing there. But even if you buy the packed ones, that doesn't ensure that they will be fresh so make sure you store all nuts immediately. Keep also in mind that nuts in their shell keep for approximately twice as long as shelled nuts.

Peanuts, pecans and walnuts are more susceptible to spoilage whereas almonds and cashews are among the least.

Nuts have a high fat content which makes them become quickly rancid. Their flavor and smell changes through oxidation by oxygen in the atmosphere or by the action of microorganisms, resulting in unpleasant flavor and odor. The only way to prevent this from happening is by storing shelled or unshelled nuts in the refrigerator or freezer. The cold keeps the oil in the nuts more stable so they don't go bad quickly.

Nuts also tend to absorb flavors from other stored products so it is best if you store them in a tightly sealed (airtight) container such as a plastic jar or bag, preferably though in glass jars. This way they won't lose water or absorb flavors and odors from other products in your fridge.

Nuts stored in this way, will keep in the fridge for 6 months and for 1 year in the freezer.

Rancid nuts will ruin whatever you put them in so be sure to taste a sample before you add them to a recipe, making sure that they are still good.


Nuts have been used in the following recipes:

Caramel Spiced Popcorn

Endive Salad with Apples, Walnuts and Roquefort Cheese with Raspberry Vinaigrette

Greek Yoghurt with Greek Thyme Honey and Walnuts

Homemade Cashew Butter

Gevulde Speculaas - Dutch Speculaas Cake filled with Amandelspijs (Dutch Almond Paste)

Greek Beetroot Purée with Potatoes and Walnuts

Greek Semolina Halva with Cinnamon and Blanched Almonds

Marzipan-White Chocolate Bites with Ginger

Pepernoten - Small Traditional Dutch Spice Cookies

Sautéed Shrimps with Tahini and Garlic Sauce and a Sumac, Cumin Seed and Pistachio Dukkah

Spiced Nuts

Saragli (Greek Individual Rolled Baklavas)

Speculaas Cookies



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1 comment:

  1. Thank you, Magda. I just put my walnuts and almonds in the fridge.

    ReplyDelete