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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Grain / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 8 |
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Directions: 1. Wash raw peanuts thoroughly in cool water; then soak in clean cool water
for about 30 minutes before cooking.
2. Put peanuts in a saucepan and cover completely with water. Because the
shells of some peanuts absorb more salt than others, it's best to begin
with 1 tablespoon of salt for each 2 cups of peanuts; you can add more salt
to taste later.
3. The cooking period for boiled peanuts varies according to the maturity
of the peanuts used and the variety of peanut. The cooking time for a
"freshly pulled" green peanut is shorter than for a peanut which has been
stored for a time.
4. When fully cooked, the texture of the peanut should be similar to that
of a cooked dry pea or bean. Boil the peanuts for about 35 minutes, then
taste. If they are not salted enough, add more salt. Taste again in 10
minutes, both for salt content and to see if the peanuts are fully cooked.
If not ready, continue tasting every 5 minutes until they have a
satisfactory texture.
5. Drain peanuts after cooking or they will continue to absorb salt and
become oversalted.
6. Boiled peanuts are usually served as a snack, but they make a great
substitute for dried cooked beans at any meal. They may be eaten hot, at
room temperature, o
r chilled in the refrigerator and eaten cold, shelling
as you eat them. They will keep in the refrigerator for several days, or
they may be frozen.
Comments: American | Ingredients:
1 to taste salt
3 medium chopped tomato
6 water
1/2 1.5 asparagus
2 raw peanuts
1 oil, olive
1 medium bulb fennel
9 fresh fettucine
2 proscuito
1/4 grated cheese, parmesan |
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