Macadamia nut tips and hints Macadamia nuts can be substituted for other nuts measure for measure in most recipes and vice versa.
Some recipes call for ground macadamia nuts. Simply put them in a food processor and pulse until desired consistency is achieved. Beware over-processing -- you'll end up with nut butter.
If you do over-process, macadamia nut butter is delicious as a spread. Add a touch of vegetable oil and a bit of honey for smoothness and added flavor.
Ground macadamia nuts can be used as a filler and flavor enhancer in ground meat, poultry and seafood dishes.
Use ground nuts in pastry dough or sprinkle on the bottom of pie shells for a delightful change of taste.
Toasting nuts before adding to the recipe will yield a brighter flavor.
Always let toasted nuts cool down before grinding or chopping to prevent them from becoming oily or pasty in texture.
To toast: Spread nuts in a single layer on a baking sheet. Place in 350-degree F. oven. Toast until golden, about 12 to 15 minutes. When using a toaster oven, cut the time in half.
It's best to toast only what you need at the time as toasted nuts will not store as well as raw nuts.
Macadamia nuts pair particularly well with coconut, chocolate, and fish.
More About Macadamia Nuts:
Macadamia Nut Cooking Tips
Macadamia Nut Selection and Storage
Macadamia Nut Equivalents
Macadamia Nut History
Macadamia Nuts and Health
Macadamia Nuts Recipes
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
|||The Mauna Loa MacAdamia Cooking Treasury|
|||Remembering Diamond Head, Remembering Hawaii|
|||Sam Choy's Island Flavors|
|||The New Food Lover's Tiptionary|