Class is back in session! Today, chef Ann Ziata from the Institute of Culinary Education walks us through the best method for opening and preparing nearly every nut you’ll encounter in the kitchen. Watch as she cracks, hammers, and pries her way through the list, so you’ll know precisely what to do the next time you feel like going nuts.

00:00 Intro
00:42 English Walnut
01:42 Black Walnut
02:11 Brazil Nut
03:06 American Chestnut
04:10 Hard Shell Pecan
05:02 Paper Shell Pecan
05:49 Almond
06:53 Macadamia
07:18 Dwarf Chestnut
07:56 Hazelnut
08:37 Acorn
09:55 Peanut
10:44 Kola Nut
11:19 Soft Shell Almond
11:47 Pili Nut
12:24 Gingko Nut
13:10 California Pistachio
14:04 Turkish Pistachio
14:41 Pine Nut
15:51 Young Coconut
17:29 Mature Coconut

Find chef Ann on Instagram at @AnnZiata
Looking for The Institute of Culinary Education on social? @iceculinary

*Please note that this episode contains flashing graphics which could affect viewers with photosensitive epilepsy*

Still haven’t subscribed to Epicurious on YouTube? ►► [ Ссылка ]

ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

How To Crack Every Nut | Method Mastery | Epicurious

свернуть