Nuts and Nuts Products
Free write
I always liked any kind of nuts, now that I have learned
about I like even more, a handful of nuts everyday is really good for our
healthy some are better than others but they all help lower the cholesterol
because of the good fat, and because of this fat, and because of this fat nuts
get rancid easily. Unfortunately many people are allergic to three nuts and are
not able to taste these delicious earth flavor of nature, most individuals who
are diagnosed with an allergy to tree nuts tend to have a lifelong allergy. Tree
nuts include, but are not limited to, walnut, almond, hazelnut, cashew,
pistachio, and Brazil nuts. These are not to be confused or grouped together
with peanut, which is a legume, or seeds, such as sunflower or sesame.
There are many different kinds of nuts but three of them are
the most important at bakeshop, almond, hazelnut and walnut. I thought that
peanuts and pistachio would be in this category but they don't I guess it is because
of their characteristics and strong flavor. It was very interesting to see some
of their shells for the first time.
Nuts are versatile can be used in a large variety of for savory and sweet dishes and baking, found
in paste, ground, raw, toasted, whole, chopped some in puree and glace in
syrup. Nuts flour the most used in fine
pastry. Nuts taste best when toasted because it ensue the flavor and give a crunchy
texture. place nuts in an airtight container in the refrigerator for up to six
months or in the freezer for up to a year. To freshen any type of nuts before
you eat or cook with them, toast on a baking sheet in a 350 F oven for 10
minutes.
Notes
Almonds - One of
the most important, versatile and popular from the tree nuts. Available natural
(skin on) blanched (skin off), whole, split, slivered, chopped and ground
(almond flour). Can be found as almond butter and almond milk too.
Almonds are grown on a beautiful, medium sized tree of the
rose family, and are closely related to peaches, plums and apricots. The fruit
consists of two parts: the interior edible seed and the surrounding hard outer
shell, also called the hull. When almonds reach maturity, the hull splits open.
If dried, the nut can be easily separated from the shell, the almond pit is eaten while the thin
fibrous external flesh is discarded. Today, ninety-nine percent of the almonds
grown in the United States come from California The main reason that almonds
grow so well in the north central California climate is because almonds prosper
in hot, dry climates. After the nuts are harvested, they are dried to reduce
moisture content to less than eight percent.
Almonds have symbolized everything from good luck to haste
throughout history and the favored method of consumption ranges from culture to
culture. During the Biblical times, the Hebrews viewed almonds as a symbol of
haste because almond trees quickly blossomed when placed in water in a warm place.
Then, during the 1200s and 1300s in Europe, almonds were extremely popular and
inexpensive, which was good for the people because they were believed to bring
good luck, long life, and happiness. In Spain, the glistening ceremonial Jordan Almonds are tremendously
popular. Today, Jordan almonds are available in every shade imaginable and are
commonly used in wedding ceremonies around the world.
Brazil Nuts-
Naturally healthy nut. Brazil Nuts are high in protein, calcium, iron, zinc,
and are one of the best natural dietary sources of selenium.
Brazil nuts have about 2,500 times as much selenium as any
other nut. Selenium is a powerful antioxidant which has been proven to protect
against heart disease and cancers like prostate cancer also discourages the ageing process and
stimulates the immune system. Like all nuts, brazil nuts are an excellent
source of protein and fiber. Brazil nuts
are high in minerals including zinc and magnesium, and contain useful amounts
of phosphorous, copper and iron.
Cashews- Cashews
are an excellent source of fiber, protein and low in carbohydrates. Cashew nuts
are also a good source of potassium, B vitamins and folate. They contain useful
amounts of magnesium, phosphorous, selenium and copper. They are rich in
healthful mono-unsaturated fats that might be conducive to heart protection.
Raw cashews are used for baking, cooking or snacking.
Chestnuts - Must
be cooked, used as puree and glace (in syrup), found in flour (gluten free) and
dried. To cook chestnuts, you can boil them or roast them. When roasting, cut a
small slit in the chestnut to prevent them from exploding during the roasting
process. Bake in the oven at 425 for 10-15 minutes or until the outer skin
begins to peel back. You can also cook on the stove top or over an open flame.
Chestnuts have a very high moisture content, and are
extremely perishable. They must be stored under refrigeration in as close to
freezing temperatures as possible.
Coconut -
Sweetened most used for cake decoration, Unsweetened used in wide variety of
goods, cookies, macaroom, cakes, fillings and so on. Available in grains,
flakes, shreds, chips also flour ( gluten free) and oil (cold pressed, Cholesterol- and
trans-fat-free; non-hydrogenated; about 50% lauric acid for healthy metabolism).
Used as cooking oil, butter substitute, shortening substitute in baking, and
massage/body oil.
Hazelnuts- Best
if toasted before use, hazelnuts are the most important nuts with almond and
walnut. Available natural, blanched, toasted , as flour or meal. Natural hazelnuts
(filberts, is a alternate name for hazelnut ) are high in protein and low in
fat.
Hazelnuts contain
nearly 91 percent monounsaturated fat and less than 4 percent saturated fat.
Over 30 tree nut studies indicate this high level of monounsaturated fat is
likely responsible for a reduction in both total blood and LDL cholesterol
levels when hazelnuts are consumed as part of a low saturated fat diet. It also
contributes significant amounts of protein, fiber, iron, phosphorus, vitamins
B1, B2, C, and E, folate and many other essential nutrients. Replacing a less
nutrient dense snack with heart healthy and flavorful hazelnuts has many health
benefits.
Macadamia nuts -
Macadamia nuts have an extremely hard shell that is very difficult to open,
regular nut crackers will not open macadamia nuts in the shell, and may even
break. You must use a nut cracker specifically designed for macadamia nuts.
Macadamia nuts are high in monounsaturated fatty acid
("good" fat), which can help reduce overall cholesterol levels. Macadamias
contain flavenoids (a phytochemical) and tocopherols (vitamin E), which are
potent antioxidants and can help protect against cancer and heart disease. Also
contain vitamin A, thiamine, riboflavin, niacin, and iron. The macadamia nut is
one of the few foods that contain palmitoleic acid, a monounsaturated fatty
acid.
Eighty percent of fat in macadamia oil is monounsaturated -
six percentage points higher than olive oil, which checks in at 74 percent.
Macadamia nut oil contains Omega 3, known to reduce the risk of heart disease
and high blood pressure.
Unsalted macadamia nuts contain no cholesterol and are low
in sodium and saturated fats.
Pecans- more
expensive than walnuts. Pecans not only taste good, but they are good for you,
especially when it comes to lowering cholesterol levels. handful portion of
pecans daily can significantly lower LDL cholesterol levels in the blood,
helping to clear the arteries. The nutrients in pecans isn't so bad for you
either, zinc helps guard against infections, vitamin E protects against cancer,
and vitamin A helps keep your complexion clear.
Shell Pecans are a much smaller and narrower sweet pecan
compared to the hard shell.
Peanuts - The
peanut is not a nut, but a legume related to beans and lentils. A diet containing
peanuts and peanut butter is a good source of protein and helps to include more
of the "good fat" (unsaturated fat) and both naturally have zero
cholesterol. Many people still love to boil them. They just need be soaked
overnight for at least 24 hours.
Pine Nuts or pignoli-
The pine family is one of the most familiar groups of evergreen trees in North
America since it furnishes most of our traditional Christmas trees. Usually
toasted to enhance the flavor, specially important in Italian pastries. Pignolia
nuts may be eaten out of hand, raw or roasted, they have the distinction of
being the only nuts used predominantly as ingredients for cooking. For many
centuries in European cookery, they have been blended with meats, fish and
poultry, and have been used in many different sauces.
Today the Chinese pine nut is often found in the United
States because of its availability and price. The Chinese and Italian pine nuts
are already taken out of the shell and can be eaten raw as bought, roasted, or
used in cooking. The pinon nut grown primarily on Indian reservations in the
Southwest United States is normally roasted in the shell. Their availability is
rather scarce, and the pinon nut must first be removed from the shell prior to
consumption
The best thing about pine nuts is their high concentration
of monounsaturated fat, which paves the way for a healthier cardiovascular
system. The vitamin D in pine nuts leads to stronger bones and teeth, by
improving the body's ability to absorb calcium, and vitamins A and C may
sharpen vision and boost the immune system.
Pistachios - Often
used in decoration because of its green color. A one-ounce serving of pistachios equals 49
nuts -- more nuts per serving than any other nut and contains more than 10% of
the Daily Value for dietary fiber, vitamin B-6, thiamin, phosphorus and
copper. You can get more dietary fiber
from a serving of pistachios than a 1/2 cup of broccoli or spinach.
Pistachios are especially rich in phytosterols, which are
directly associated with lowering cholesterol levels, and may offer protection
from certain types of cancer. One serving of pistachios has as much potassium
as half a large banana. While pistachios contain fat, the fat is predominantly
monounsaturated, similar to that found in olive oil.
Walnut - Walnuts
are low in saturated fat and high in both polyunsaturated and mono-unsaturated
fat. Eating walnuts is one of the easiest things a person can do to improve
their health. Best of all, they taste great and are ideally suited for
inclusion in any diet, as part of meals or snacks. walnuts are heart- healthy.
It is one of the three most used nut in a bakeshop.
Walnuts are an
excellent source of omega-3 and omega-6 fatty acids, particularly when bought
in their shells and eaten while fresh. Walnuts contain no cholesterol and are
an important source of dietary fiber and protein. They are also a good source
of many vitamins and minerals including potassium, magnesium, phosphorus,
copper, zinc, vitamin B1, B6, folate, and vitamin E. Also are low in saturated
fat and high in both polyunsaturated and mono-unsaturated fat. Walnuts are a
natural source of phytochemicals and antioxidants which protect cells from free
radical damage that could result in cancers or heart disease. Eating a handful
of walnuts a day can lower blood cholesterol.
Nut Products (standard
ingredients at bakeshop)
Almond Paste - Expensive
but highly versatile nut paste made from 2 parts finely ground amonds,1 part of
sugar and enough moisture to combine in a proper consistency. Can be frozen so
it can last for up to a year.
Almond paste adds a delicate depth to any dessert, almond
cookies and fruit tarts to delectable almond croissants and wedding cakes, and
so on.
Marzipan - Sweetened
almond paste, used in decorative and confectioning work, can be purchased or made
in the bakeshop from almond paste. Used in cakes or to make small marzipan
imitations of fruits and vegetables.
Pistachio Paste -
Pistachio Nut paste is an all natural sweetened nut paste ideal for fancy and
elegant pastries. Pistachio Paste is ideal in cookies, cakes, candies, and
breads.
Praline Paste - Made
from almonds and /or hazelnuts and caramelizes sugar all ground to paste, used
as flavoring for icing, fillings, pastries, creams, and so on..
Hazelnut Praline paste is an all natural sweetened nut paste
ideal for fancy and elegant pastries. Ideal in cookies, cakes, candies, and
breads.
Nut Flours- Nuts
grounded to a powder, not so fine as to turn to a paste. Almond is the most
widely used (gluten free). Compared to other flours, almond flour is especially
flavorful, with a nutty taste that works well with many other foods. It
produces baked goods that are especially light and moist. Almond flour is very
easy to use, and doesn't require any sifting or kneading.
