View Full Version : When making Alissa's blueberry pie...
02-21-2005, 05:01 PM
do you use soaked or unsoaked almonds?
I used soaked but they didn't grind up fine enough and kept get stuck under the food processor blades in a most annoying way ...lol!
02-21-2005, 05:48 PM
I used unsoaked. Most nut-based pie crusts will require unsoaked nuts because soaked ones will get too mushy.
02-21-2005, 07:31 PM
First pie I did unsoaked, 2nd time soaked for about an hour. Not sure if it helped made a difference, but they weren't to a mushy stage yet.
02-21-2005, 07:55 PM
I alway soak mine. We all have different ways of doing it but I know it turns out just fine the way we choose. I also make up enough crust for several pies and freeze it. Maybe because I am to lazy to wash the food processor out lol
02-21-2005, 09:16 PM
LOL! Thanks for your replies...I guess that means you do whatever works for you!
So if I don't soak , are enzyme inhibitors still an issue, or do we just live with them now & again...??
02-22-2005, 02:23 AM
The reason to soak nuts is to remove the enzyme inhibitors in them, so you need to always soak them.
Then you can dehydrate them back to crispy if you like for your recipes.
This way you have the raw nut, without enzyme inhibitors, and they are nice and crispy to make a flour, or whatever you want in your recipes.
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