Another often unexpected advantage is the texture. After a few minutes in boiling water, the walnuts become slightly more tender without losing their firmness. It’s also an opportunity to play with flavors: a bay leaf, a pinch of mild spices, or a strip of citrus zest added to the water can subtly flavor the walnuts. A simple culinary trick, similar to the principle of a quick marinade, easy to make at home.
How to do it, step by step, without complicating things
Ingredients
- 500g of unshelled walnuts (about two generous handfuls)
- 1.5 liters of water
Optional, for a light fragrance
- 1 bay leaf
- or a small piece of orange or lemon zest
- or ½ teaspoon of mild spices (cinnamon or anise, for example)
Steps
- Bring a saucepan containing water to a boil.
- Plunge the unshelled walnuts into the water and let them boil for about 5 minutes , so that the heat effectively reduces their bitterness.
- Drain them thoroughly, then let them cool and air dry.
- Once dry, peel them: they are ready to be eaten as is or used in cooking.
These proportions allow the nuts to be properly immersed for a homogeneous action, without altering their texture or flavor.
Adopting this little ritual before eating nuts transforms a banal gesture into a gourmet habit that makes all the difference.
