Baking With Nuts
PHOTO GALLERIES
We asked chef Susan Callahan, an instructor at the Shady Grove campus of the University of Maryland Eastern Shore, to share professional tips that aren't hard to do yet make a big difference.
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BAKING W ITH NUTS: Toasting and roasting bring out more flavor in nuts; in fact, doing so before the nuts are stored prolongs their shelf life (preferably a shelf in the freezer). One-upmanship comes into play with the drizzle of a little clarified butter onto the nuts while they are still warm from the oven. Let them cool, then add buttered nuts to a cookie dough, quick bread or cake batter.
The technique can improve the taste of even the most decadent treat; see the related recipe at www.washingtonpost.com/recipes for Chocolate Mudslide Cookies.
