Is there a possible use for the water used for peeling almonds?
(Throw the almonds in boiling water and let them soak for a couple of mins before peeling them: the water left is yellowish and almond scented)
Are there culinary uses for the water left from peeling almonds
almondsculinary-usespeelingwater
Related Topic
- Bread – What are some alternative uses for bread heels
- Does soaking almonds have the same effect as blanching and removing the skins when making almond milk
- How to use a large quantity of raw almonds all at once
- What to do with leftover almond peel
- Are there common culinary uses for the addition of stearic acid
- How are bitter almonds detected or used
- What happened to the soaked almonds
- Eggs – Do salt or vinegar in the boiling water help peeling eggs
Best Answer
Generally, there is no reason not to use it. However, I'm hard pressed to think of a good place, generally because good cooking prefers other, stronger flavored liquids instead of water.
An application where you can have the flavor on its own would be making ayran or a lassi. I think it would be an improvement over plain-water-ayran.
For other uses, just substitute plain water to get a slight nutty hint. I like to pair rice with nuts, so you could use it instead of pure water to cook rice. Or add it to a pot of stock you are making - with a complex stock of a meat and several vegetables, it will be too subtle a taste to register consciously, but will enrich the flavor as a whole. For a simpler stock (e.g. just chicken with classic mirepoix) the taste of almonds can get too strong, depending on the quantity you use.