Cooking tips

How to Blanch Almonds

in

Place shelled almonds in a saucepan. Cover with cold water. Turn burner to high. Once water boils, remove from heat. Drain and cover almonds with cold water to cool. Press each almond between thumb and forefinger to slip off skin. Dry almonds on paper towels.
Hints: Be sure not to continuously boil almonds. Almonds are slippery once blanched.

Achiote Seeds

in

Before using, soak overnight in water, then grind into a paste.

Arrowroot - How to Use

in

Much like with cornstarch or other thickeners, mix arrowroot with cold water until completely dissolved. Then add mixture to sauce or liquid to be thickened, stirring constantly with a wire whisk (if adding to liquid only) or a wooden spoon (if adding to liquid with chunks) until it reaches desired consistency. Generally speaking, the real thickening happens when boiling temperatures are reached. Keep in mind it will continue to thicken slightly even after removed from heat, so keep stirring for a couple of minutes to be safe.