Incorporating nuts in cooking adds dimensions of flavor and texture to whatever your taste buds are directing you to craft in the kitchen. Whether you are making a pecan-crusted salmon or a prosciutto salad with oven-toasted pine nuts, there is room for error when cooking with these shelled delights. Here are a few mistakes in a nutshell:
1. Breading Battle
A delicious, crispy crust jazzes up a fish fillet or chicken breast. If the meat is coated with a greater breading than nuts ratio, you will sacrifice the nut’s flavor and create a saltier alternative.
2. To toast, or not to toast? That is the question.
Not toasting nuts is a mistake. Yes, toasting does add prep time, but if you choose to not spend a few extra minutes shaking them in a pan, you eliminate potential flavor that could be the extra “mmmmm” to your dish.
3. Bitter Bites
Over-toasting in the oven, skillet, or even the microwave creates an overwhelmingly bitter flavor. There is no recovering from this mistake. Avoid bitter bites by not neglecting your pan, not setting your temperature too high, and remembering to shake or stir frequently. If toasting in the oven:
- Preheat the temperature to 300-350°F.
- Sprinkle a thin layer of nuts on the pan (Do not layer the nuts. This will create uneven toasting.)
- Toast time differs based on the type of the nut. The key is to observe the color change and remove the pan from the oven when you notice a slight darkening.
- Remove nuts from the pan to cool; otherwise, they will continue to cook and you may end up with a slightly bitter bite.
Consider these tips the next time you use nuts to liven up a dish. If implemented without mistakes, nuts can make a simple meal a simple delicacy.