How to peel pistachios
If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat.
Here's a fairly easy way to do it.
Here's a fairly easy way to do it.
111K 34 3.5
Last modified on: May 20th 2020
Keywords for this recipe:For 110 g, you will need:
- 1
125 ml pistachios
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 min. | 16 min. | 28 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1
Pistachios in their skins have a purplish colour.
Stage 2 - 1 min.
Tip the pistachios into a pan of boiling water.
Wait until this comes back to the boil, then turn off the heat.
Wait until this comes back to the boil, then turn off the heat.
Stage 3 - 2 min.
Take out a few pistachios and drain them.
Stage 4 - 10 min.
Press a pistachio between your fingers to squeeze it out of its skin.
Discard the skin and tackle the next one.
It's a long and tedious job. Work in batches, keeping the waiting pistachios thoroughly wet, otherwise the skin will stick.
Discard the skin and tackle the next one.
It's a long and tedious job. Work in batches, keeping the waiting pistachios thoroughly wet, otherwise the skin will stick.
Stage 5 - 15 min.
I advise you to dry the peeled pistachios in the oven at 300°F (150°C) for 15 minutes. They should then keep well.
Keep dry in a sealed container.
Keep dry in a sealed container.
Remarks
If you prefer to skip the drying in Stage 5, you will need to use up your pistachios rapidly or they risk turning mouldy.
Keeping
Several months in a sealed container.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 808 Kcal or 3,383 Kj | 26 gr | 24 gr | 68 gr |
| 40 % | 10 % | 2 % | 10 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 646 Kcal or 2,705 Kj | 21 gr | 19 gr | 54 gr |
| 32 % | 8 % | 2 % | 8 % |
How much will it cost?
- For 110 g : 1.35 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Pistachios: You can check-out other recipes which use it, like for example: Pistachio panna cotta with custard, Chocolate thins with toasted nuts, Chocolate mendiants, Pistachio shortbread biscuits, Pistachio powder or paste, ... All |
Other recipes you may also like
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...290K 34.5 3 hours 52 min. February 6th 2011
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.483K5 49 min. July 27th 2013
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).272K4.4 3 hours 15 min. August 2nd 2019
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.250K4 2 hours 22 min. February 21th 2011
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.436K 23.5 25 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.