Glossary - print - Peanut

Peanut - Glossary Term

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Underground legumes that have a nutlike flavor and are high in valuable proteins. They are sold in many forms, such as shelled and unshelled, whole or halves, salted, lightly salted, or unsalted, and raw or dry roasted. If a recipe suggests using unsalted peanuts, salted peanuts can be subsituted if they are prepared for use by boiling away the salt. To accomplish this process, place the required amount in boiling water for 1 minute. Drain the water away and allow the peanuts to dry. Then place the peanuts in an oven set at 350 degrees F to roast them until they are dry to the touch. They are then ready to be used in the recipe.