View Full Version : soak pine nuts?
01-25-2006, 05:55 AM
:confused: Do pine nuts need to be soaked before processing?
01-25-2006, 07:36 AM
If the recipe calls for soaking ~ soak. If not, don't.
01-25-2006, 09:11 AM
I've read that they don't have to, or if you are going to soak, it's definitely a short soak.
Sometimes I like to soak them a little (for texture reasons) if I'm making something like ricotta cheese from them, but in general I read it's fine not to.
01-25-2006, 04:49 PM
Thanks Revvell & Exurb. :)
one more question.How long do chick pea( garbanzo) need to be soaked? I got this stuff yesterday and i soaked them overnight.I just tasted them, still hard in texture and starchy.
What can i do with the chick pea after the soaking process being done? I saw a post mentioned about making hummus, since i didt have any recipe,i dont know the way to make it. Can anyone share the recipe with me? :p
01-25-2006, 05:56 PM
When I used raw chickpeas we soaked them about 24 hours, then sprouted another 24 hours before using. Some people sprout 3 days, but they can sometimes get bitter.
Personally I don't find raw chickpeas agree with me. I get terrible gas (which is very very rare). Maybe with continual use a body would get used to them - I don't know. I also really don't like the flavour.
For recipes you blend the chickpeas with lemon juice, tahini and garlic to a cream adding salt as desired. More tahini than a normal recipe usually works best. You can also try the reipce Alissa has for hummus made from zucchini instead - it's amazing!
01-25-2006, 07:25 PM
:) thanks for sharing, Sheryl !
01-31-2009, 03:28 PM
I am responding to this old post instead of starting a new one.
I just tried pine nuts for the first time and all I can say is WOW! I have been missing out!
Here is my question...I am wondering about soaking them. Not for recipe purpose, but for enzyme inhibitor purpose. I get them in the shell (soft-shelled). I have read different things (like they should be soaked in-shell for optimal taste and vitality), but wanted to get the opinions of you all. I soaked overnight and sprouted them (they developed neat little yellow sprouts inside) and then shelled them. Because the shells were damp, it was a bit tedious to shell (many hours for 2 cups shelled), but well worth it! Also, my hands smelled like pine afterwards which was cool.
Any references would also be great.
01-31-2009, 03:46 PM
Wow, I've never had the pine nuts in the shell. What a cool experience. Thank you for sharing.
I don't soak my high-fat nuts such as pine nuts and macadamias because they develop an icky texture. Higher fat nuts are lower in protein. Enzyme inhibitors are proteins. So, for enzyme inhibitor purposes, you could probably get away without soaking.
01-31-2009, 04:13 PM
Hi RS -
that is a different way of looking at it that I haven't heard of before. Have you read that somewhere? If so, can you tell me where?
I kind of thought that all nuts and seeds need soaking and can benefit from it. I always soak everything, including macadamias and pecans. I wish there was a definitive resource about this where these types of things have been researched and tested....
01-31-2009, 10:45 PM
I wish there was a definite answer, too. I can only go on my own experience and observations. But I do agree with you that soaking always enhances digestion of nuts/seeds.
02-01-2009, 02:24 AM
I've never soaked them, the Vita-Mix does the Job on them. I have never tried to Sprout Pine Nuts. Thanks TaupeRAWman for the information. I'll try it.
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