Removing the papery skins from toasted nuts ranks high on our "fussy kitchen tasks to avoid" list (right below peeling grapes). Luckily, when it comes to hazelnuts, there's an easy, ten-second trick that gets it done without the drama. Check it out:
Hazelnuts from EDF Editors on Vimeo.
Now that you are fully capable of peeling hazelnuts with abandon, check out a few of our favorite recipes...
Hazelnut Meringues (shown above)
From: rcarbo | 10/25/12 at 2:51 pm
Can't wait to try this trick. Thanks Sam!
From: janet | 10/26/12 at 2:58 pm
Hello,
I have the Martha Stewart Cooking School Cookbook. Last Thanksgiving I made pumpkin pies using your pate brisee recipe on page 437. The pies looked beautiful before baking them. Unfortunately the heat in the oven melted the nicely defined edges of the dough which made the pies look very messy. Do you have any suggestions on how to prevent this from happening this Thanksgiving?
Thank you for your help!
Janet