Blanching hazelnuts refers to the process of briefly boiling the nuts, followed by an immediate chilling, to loosen the skin and facilitate its removal. This procedure results in a smoother texture and enhances the flavor profile of the nut by removing the slightly bitter outer layer. The objective is to soften the skins without actually cooking the hazelnuts.
This preparatory step is often crucial in various culinary applications. Removing the skins improves the visual appeal and taste, contributing to a more refined final product. Blanching can also extend shelf life by reducing the likelihood of rancidity caused by oils present in the skin. Historically, this process was a standard practice in food preservation and preparation, maximizing the usability and enjoyment of harvested nuts.
