Nuts

No these is not, althought the pit of the nectarine does look like an almond

Some store bought peanuts are coated in an oil by the producer, which oil I'm not sure as a google search came up inconclusive. I know that prunes are sometimes coated in mineral oil, which is not so great for your digestion. Some other peanuts are sold without oil, which may be the healthier choice if it is, in fact, mineral oil.

If you're talking about peanut oil, it's just like sunflower oil and olive oil: it's just naturally produced by the plant.

Toatlly! you can use any kind of nut you want if you feel like experimenting.

10 almonds is 10g so 1 gram is merely one almond

7oz of blanched almonds would yeild less than 7oz of ground almond flour, about 5 to 6oz depending on the size of almonds. This is due to the idea that when you pulverize or blend something into a smaller result, it becomes more compact.

Amandine describes a dish that is prepared or garnished with almonds. It is also called almondine, though that term is a misspelled form of the French amandine.

Never drink or even touch a strong acid or base.

That said, people drink mild acids every day.

Some acids you probably have drunk already, e. g. citric acid is in fruit juices and soft drinks. Acetic acid is the main component (5-10%) in vinegar.

Stronger and more concentrated acid solutions, pH below 3, can be harmful or even toxic. A lot of acids are toxic anyhow!

It depends on the size and weight of the peanut to give a specific amount. However, peanuts are approximately 50% oil (between 45% and 55% depending on the specific peanut).

Walnuts should be stored in an airtight container and be placed in the fridge or freezer. It can keep up to three months but always taste first before using. If it tastes rancid then toss it.

The oils in nuts will make any of them go bad or rancid at some point. They are not bad in the sense they will make you sick just taste bad.

For most cooking of nuts, one simply needs a heavy frying pan. Most nuts have oils built into them so all it has to have is heating. If you use the heavy skillet, the heat will "fry" the nuts nicely with no added oils. Salt to taste and you have a healthy snack without added oils or calories.

Almond meal is a healthy, gluten-free alternative to regular wheat flour, and makes a great addition to many recipes. However, baking with almond meal is very different than baking with regular flour, and a direct substitution is not always a good way to get the results you want. Almond meal is simply finely ground almonds, and has a higher fat and moisture content than wheat flour. It also lacks the gluten that holds conventional baked goods together. You need to consider all of these factors when replacing wheat flour with almond meal.

If you simply want to add a little almond meal to your conventional recipes to make them more moist and flavorful, you can use it in a 1:1 ratio. However, most sources suggest replacing no more than about 25% of the regular flour with almond flour. Conventional recipes rely on the gluten in wheat flour to bind the baked goods together and make them rise properly. If you reduce the regular flour, and thus the gluten, too much, your final results can be crumbly and flat.

When making recipes with almond meal alone, you need about 25% to 50% more than regular flour. This means that 1 tablespoon of regular flour equals 1 ¼ to 1 ½ tablespoons of almond flour. But you also need to change the other ingredients to make up for the increased fat content and the lack of gluten. Most almond flour recipes call for twice the number of eggs of conventional recipes, in addition to twice the amount of leavening agents like baking soda or baking powder. This ensures that the baked goods rise properly and bind together. Many recipes also use xanthan or guar gum to simulate the binding properties of gluten. The higher fat content of almond meal means you need to reduce the oil or butter by about half, and you may need to reduce the other liquid ingredients as well.

Almond meal weighs significantly less than wheat flour when measured at the same volume. Cup for cup, almond meal measures almost a full ounce less than most grain-based flour. Many people find it easier to adapt recipes that measure the flour by weight rather than volume. However, the majority of recipes in the US list ingredients by cups and tablespoons, so you may want to invest in a good kitchen scale to convert conventional recipes.

The most well known almond flavoured biscuit is called "Amoretto". :)

Chocolate almond bark is layered chocolate with shredded or whole almonds on top. A variation of this is peppermint bark, white and dark chocolate topped with shredded candy canes.

Pralines actually contain multiple types of nuts and are made differently around the world. For example, French pralines contain almonds, while American pralines do not. In fact, most European praline recipes contain almonds, or sometimes hazelnuts.

The peanut belongs in the protein food category, in the food pyramid, as do all nuts, meats, and dairy products.

Walnut halfs there are 4 cups in a pound. Ground walnuts are also 4 cups to a pound.

"150 grams of almonds is equivalent to how many cups?

for as long as you can keep them in a freezer

No but there are the remnants of shattered dreams and slain guitar wielding scorpion rider who's furry knew no bounds until someone used the Twix pause button to slay them. RIP Guitar wielding scorpion riders you will be missed.

yes and so do the mini rolls even though it doesnt specify - I had a reaction to these thinking they were ok!

Butterscotch - A syrup, sauce or hard confection made from heating together brown sugar and butter, plus other ingredients according to recipe. The nature of the butterscotch will depend on the temperature of the mix and the mechanics of mixing.

No. That product is not on the recall list. See the FDA website under Related Links to verify.

There are about 10-12 peanuts per 10 grams. If 10 grams times 3 equals 30 grams, then 10 to 12 peanuts multiplied by 3 equals 30 to 36 peanuts. Side note: 30 grams is equivalent to 1/4 cup.