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How
to Roast Pinon & Pine nuts in a Conventional Oven
We at
Pinonnuts.com offer raw (fresh) and roasted Pinon pine nuts
and were first to offer them online. We
would like to share some roasting tips with you
Remember
to rinse off the Pinon nuts (or pine nuts) before you cook
them. Put them in a spaghetti colander and rinse them off
while stirring around for a minute or two. (high altitude
add 25 degrees)
1) Wash
them in a strainer. Preheat your oven to 350.
2) Spread
the nuts out one to 2 layers deep maximum on a baking pan.
3) Sprinkle
lots of salt (optional) on top of the wet nuts. I would not
worry about too much salt - extra salt falls off very easily
and even easier if you rub them together after roasting.
4) After
35 - 40 minutes the color of the pinon nut kernel inside the
shell will change from white to translucent. (the aroma will
tell you when this happens) After this translucent phase.
the nut kernal meat's color begins to change to slightest
hint of creamy butterscotch.
5) START
TASTE - TESTING. Consider turning off the oven off at this
time... they are minutes away from being ready. Taste test
one or two pinon nuts every two minutes. Keep watching the
color change of the kernel meat inside the shell. Be prepared
to take them out immediately... Because this is the most important
part of roasting, I will describe the color you are shooting
for using things you are familiar with.
The exact
time to take the nuts out of the oven is the creamy mocha,
light tan butterscotch color like a just lighter then a manila
envelope (after they went through the translucent stage).
Make sure when they are cooling off you do not put them in
a bowl - because only the top nuts will cool off and the rest
will burn. Transfer them to another baking pan to stop the
heat transfer.
The nuts
will develop into a full manila envelop color while cooing
off - mm mm you did it!
If they
get to full butterschotch / peanut-butter / complete manila
envelope brown while still in the oven - you must take them
out of the oven and place them in the freezer quickly to stop
them roasting process. A few minutes more in the oven past
this time will burn them. If you take them out of the oven
when they reach this color and let them sit at the table as
is - they will burn themselves. You must put them in the freezer
for 5 minutes now if they are already past the light creamy
butterscotch color tan very light brown mocha color while
still in the oven... The roasting time and temperature required
will depend on how much moisture is still in the nuts (more
moisture when fresh picked, and the altitude you are cooking
in. In the high desert, it takes us longer to cook everything.
Fresh early season nuts: The earlier in the season you buy,
the more moisture. The more moisture, the longer the pine
nuts take to roast.
MICROWAVE
MICROWAVE:
After washing and salting the pine nuts (salt always optional)
place 1/4 cup of Pinon nuts in a paper bag with the end closed.
Cook one minute. When you take out a sample and it is translucent,
stop... and wait one minute - the nuts will continue cooking
after you remove them from the microwave from the inside out.
(If the nuts have not started to turn creamy - put them back
in the microwave for 15 seconds at a time. You can always
put them back in a little bit more if you are not satisfied...
but you can't do anything if you have already burned the pine
nuts). Times vary because of differing microwave strengths.
MICROWAVE: Many people wash and salt as many as a microwave
safe container can hold up to 2 layers deep of in shell pine
nuts. Place the microwave on 50% and stir ever 3 minutes after
5-7 minutes. Because the amounts one is roasting and microwave
powers vary... I can give you no exact time. (approx. 12 -15
minutes for 1.5 lbs @ 50% power if wet with salt) during one
of your stirring sessions, when the aroma starts, begin to
taste and color test, when the sample changes from white and
begins to become translucent, I cook for one minute more and
take then sit at the table and keep testing (they are still
cooking). Most times I do not have to rush them in the freezer
at all.... 1 out of 10 times I do... even after 5-10 minutes
after I have removed them from the microwave I have decided
to put them in the freezer. Practice the small amount method
until you understand the process enough to be daring to roast
many at a time.
Excellent
Pinon Coffee: Pinon coffee is a staple in my area and demands
a premium price. Try this sometime if you over cook the pinon
nuts.
We
clean, roast and salt in a process that we have perfected.
We package and ship them and ship directly to you.
©
2007 Pinonnuts.com ALL RIGHTS RESERVED.
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