Timeline for Roast almond for desserts
Current License: CC BY-SA 4.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Mar 22, 2020 at 14:36 | comment | added | Mark Wildon | Thanks, that is interesting. I'm still surprised 95°C is hot enough to roast the almonds, rather than just warm them through. Still, the linked article does say that acrylamide forms at 120°C. | |
| Mar 22, 2020 at 10:52 | comment | added | myklbykl | Roasting for a shorter time at a higher temperature is possible, but it leads to the formation of acrylamide. Here is an article which explains this for more info. almonds.com/sites/default/files/content/attachments/… | |
| Mar 22, 2020 at 10:25 | comment | added | Mark Wildon | I am surprised by the edit. My experience and online recipes, e.g. bbc.co.uk/food/recipes/roastedalmonds_70353, wikihow.com/Roast-Raw-Almonds all suggest that 200°C is about right. I think 95°C is far too low: this won't even toast bread! | |
| Mar 21, 2020 at 15:45 | history | edited | myklbykl | CC BY-SA 4.0 |
added 8 characters in body
|
| Mar 21, 2020 at 13:31 | comment | added | Spagirl | I assume you mean Fahrenheit, but could you clarify that in your answer to avoid the risk of unwary Celsius users singeing their bits? | |
| Mar 21, 2020 at 9:12 | comment | added | Mark Wildon | This is a good answer. Flaked almonds are readily available and could also be used. The roasting time would be reduced to at most 5 minutes. | |
| Mar 21, 2020 at 5:36 | history | answered | myklbykl | CC BY-SA 4.0 |