Can cashews go bad? If so, how do you tell?

Question

We have a tub of cashews that seems "off:" they smell a little different and taste a little different than we're used to.

They don't smell or taste rancid (to us, I don't think I've ever tried cashews that were old enough to possibly be rancid) but I'm wondering if there can be any other type of degredation in them. e.g. I've read that peanuts can get a sort of mold growing on them that's not good for you.

Asked by Ward

Answer

It is possible for mold to form on cashews - or any other nuts - but only if there has been moisture penetration into the container. If the moisture is at a safe (low) level, then mold won't grow.

See for example, Mycology and spoilage of retail cashew nuts, which refers to the maximum acceptable moisture content of 5.8% for retail storage/shipping, although if you look at their data table, it appears that you may still end up with non-trivial amounts of mold in the low 5% range (which is why you are supposed to store nuts sealed and in a cool, dry place).

Honestly, cashews are hard enough such that you would almost certainly see mold on the surface if it were present in harmful quantities. Most likely what you're smelling/tasting is simply oxidation of the fats (the process which causes rancidity) without actual full-blown rancidity. Mold requires moisture but all oxidation requires is light and maybe a little air exposure.

If you really want to be on the safe side - e.g. if your home is particularly hot or humid - then store your nuts in the refrigerator or freezer (sealed, to prevent contamination or off-odours). Although most (all?) nuts are considered shelf-stable, they do keep longer in the fridge or freezer.

Answered by Aaronut

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Is there any way to “Salt” unsalted cashew pieces?

Question

I picked up a bag of cashew pieces from the bulk bin last night got home and realized they were of the unsalted variety. Which are good but for a snack not quite what I was looking for.

Is there anyway to "salt" those cashew pieces. I googled and found ways to do it when they are still shelled but none after the fact. I may not be using the correct search paramaters though as I cannot think of any other terminology other than "make salted cashews". I don't need a recipe just a direction and if it is possible.

Asked by Varuuknahl

Answer

sir just roast them in a pan with oil for few secons till the shade is not changed and remove. As soon as you remove the casehews from oil they are sticy, then you need to spray salt on it . dont add much. add slightly and check taste and then mix according to your taste you require.... if you are satisfied with the answer you can join us at http://www.facebook.com/home.php?#!/pages/EAT-CASHEW/117386658291706

Answered by n/a

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What is the inside of a nut called?

Question

My 3-year-old and I were sharing our traditional mix of Christmas nuts. He's getting pretty good at cracking them open by himself, and wanted to know what the part he eats is called. Anyone have an authoritative answer?

Answer

I've always heard the "meat" of the nut, or "nutmeat". Alternate terms include "kernel" or "seed" or, well, "nut".

If you were to ask a botanist, the edible part is the embryo and the endosperm, though it varies depending on which type of seed you're referring to. Also, for a few seeds—not sure if any of them are called nuts—we eat the seed coat as well (e.g., beans).

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Can I replace pine nuts with other nuts in a pesto sauce recipe?

Question

Pine nuts are very expensive here. I'm wondering if I can substitute any of the following:

• Walnuts
• Sunflower seeds
• Almonds

Would any of these be appropriate in a pesto sauce?

Answer

First, I'm assuming by "pesto" you mean "Pesto alla Genovese", given your question about pine nuts. Basil, pine nuts, garlic, olive oil, and cheese is a delicious combination, but it's only one of many "pestos" (peste, actually), since pesto refers in general to any sauce which is made from crushed or pureed ingredients. Mix and match to your heart's content.

Walnuts are actually a traditional alternative to pine nuts for Pesto alla Genovese; pine nuts have always been scarce, even in early-20th-century Italy. As a caution, though, you need to get good, fresh walnuts and make sure to get all of the skin off the nuts, or the pesto will taste bitter and rancid.

Almonds could also work, although I'd think they'd be rather bland. The herb pastes which traditionally have crushed almonds -- such as Romanesco sauce -- include some hot pepper. Again, freshness and getting the skin off is important.

I'd think sunflower seeds would be kind of odd and oily, but you don't know until you try. If you do, post a comment to let us know!

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Cracking open a pistachio

Question

Is there a special tool available just for cracking open pistachio nuts? I'm asking because as I have gotten older, I have developed severe arthritis and joint pains, making opening them with my fingers very painful. I've always loved pistachios and hate having to ask my wife to crack them open for me.

I have tried using regular nut crackers, but the pistachio either slips out without cracking or the nut inside gets crushed.

Answer

i usually use half of a previously-opened pistachio shell! use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it, and it will open it as easy as pie. the downside is that you will be able to eat many, many more pistachios this way. i usually end up with a mouth raw from all the salt, haha.

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How to salt and roast pistachios?

Question

I have a bunch of raw pistachios, in their shells, and I want to roast them and also have them be lightly salted.

I presume I would do this in a conventional oven. I like to roast them a few pounds at a time.

At what temperature and for how long, and what is the best way to lightly salt them?

I have a perforated pizza pan which might be good for roasting them since it would allow air to flow around the pistachios, providing even heat.

Answer

To toast walnuts, pecans, pistachios, macadamias, and other nuts, follow the same procedure as for toasting almonds: spread them in a single layer on a baking pan. Bake at 325 degrees until they are light brown and fragrant, about 5-10 minutes depending on the amount of nuts. Check the nuts frequently and stir them to ensure even toasting. Always cool your nuts before chopping them. Nuts have a great deal of oil that has been brought to surface by the heat, and the oil must be allowed to be reabsorbed, or the nuts could turn greasy during chopping.

(information found at: http://candy.about.com/od/nutcandy/a/nuts.htm)

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Speeding up soaking of cashews for a recipe

Question

I am trying to follow a srilankan recipe that asks me to soak cashews overnight, since I cant really wait that long, is there a way to speed up this process? Would putting it in hot water help the process?

Answer

The use of a pressure cooker would rapidly accelerate the absorption of water. It risks over doing it and also 'cooks' the cashews so this may not be the best solution for your recipe but the pressure vessel would force the moisture inward to the nut.

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Any suggestions for cracking "black walnuts"?

Question

These nuts have a very tough outer shell, any tips on cracking them?

Answer

When I was a kid, we used to run over them with the car. Put a bunch in the driveway and drive over them so they got a single pass from a tire. That usually crushed a few beyond help, but just split the majority open nicely. They were still a lot of trouble to pick from the hulls, and ultimately not very nice to eat, IMO.

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Can nuts be frozen and for how long?

Question

Can nuts be frozen in order to keep their flavour, and if so, for how long?

Answer

Yes, just put them in a freezer bag and squeeze out plenty of air from it before you tie it up. It doesn't matter if they're shelled/crushed etc. You can keep them for as long as anything else - some say 6 months, some say a year, some say indefinitely.

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