Friday, June 27, 2008

Pistachio Decortication

It is almost shabes. My folks will be coming for dinner in less than an hour. The last way I should have spent the last forty-five minutes is decorticating half a cup of pistachios, but just look at them! It really makes a difference, in color and flavor. And I had to. I just had no choice.

To Decorticate Pistachios

Place pistachios in a bowl and cover with boiling water. Allow them to rest about five minutes, and drain. Use your fingers to squeeze and rub off the skins.


Anonymous Anonymous said...

Beautiful. I trust you all had a good dinner.


8:51 AM  
Blogger Miriam Segura-Harrison said...

those are some fine looking pistachios there!!

12:16 PM  
Blogger the chocolate doctor מרת שאקאלאד said...


thanks, dinner was wonderful, and I can't wait to tell you what I did with the pistachios!

thanks, they were delicious--stay tuned for earth-shaking recipe.

1:10 AM  
Anonymous Anonymous said...

The pistachios look wonderful. It is a job for a lazy time though, first shelling them then decorticating them. I love that word!

7:24 AM  
Anonymous Anonymous said...

The green of pistachios is a thing of beauty, and when you decorticate those babies, they are even prettier.I love me some brother and I give each other bags of them for our birthdays.
There is a Suvir Saran recipe for a pistachio pound cake that a friend made for me- I'm going to try it soon.It's got cardamom. Do you know it? you would love it.

4:54 PM  
Blogger La Belle Dame Sans Gravy said...

I wonder if you could also decorticate pistachios by soaking overnight? Thanks a I learned a new word.

1:01 PM  
Blogger the chocolate doctor מרת שאקאלאד said...

yes, you definitely need the right time and mood for the job.

oh heavens, yes; that would just be my cup of tea. I will track it down.

i think an overnight soak should probably work. It would be a good alternative for folks on all-raw diets.

3:07 AM  
Blogger the chocolate doctor מרת שאקאלאד said...


why you sly thing! you *are* on a raw food diet! Folks, Have a look belle's new blog

Welcome to the wide and wooly blogosphere!

3:18 AM  
Anonymous Anonymous said...

Question. What kind of Pistachio? Dry roasted and salted? Still in the shell? Raw? House husband here,and not the sharpest tool in the shed.

4:52 PM  

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