How To Crack Every Nut | Method Mastery | Epicurious

Class is back in session! Today, chef Ann Ziata from the Institute of Culinary Education walks us through the best method for opening and preparing nearly every nut you’ll encounter in the kitchen. Watch as she cracks, hammers, and pries her way through the list, so you’ll know precisely what to do the next time you feel like going nuts.

00:00 Intro
00:42 English Walnut
01:42 Black Walnut
02:11 Brazil Nut
03:06 American Chestnut
04:10 Hard Shell Pecan
05:02 Paper Shell Pecan
05:49 Almond
06:53 Macadamia
07:18 Dwarf Chestnut
07:56 Hazelnut
08:37 Acorn
09:55 Peanut
10:44 Kola Nut
11:19 Soft Shell Almond
11:47 Pili Nut
12:24 Gingko Nut
13:10 California Pistachio
14:04 Turkish Pistachio
14:41 Pine Nut
15:51 Young Coconut
17:29 Mature Coconut

Find chef Ann on Instagram at @AnnZiata
Looking for The Institute of Culinary Education on social? @iceculinary

*Please note that this episode contains flashing graphics which could affect viewers with photosensitive epilepsy*

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How To Crack Every Nut | Method Mastery | Epicurious

17 Replies to “How To Crack Every Nut | Method Mastery | Epicurious”

  1. Half of that coconut fell on the floor. Such a waste to not pick it up for the video, haha.

  2. You should try the seeds of the beech tree its a mostly forgotten delicacy i love to eat them in fall

  3. Hi i am from Southeast asia. i don't understand why she smash young coconut and mature coconut like that ? Southeast asian most of food cooked with coconut milk . we will open coconut way better ????????????????????

  4. using this video as preparation if he ever cheats on me

  5. The meat of both the young and mature coconut is soft enough to be scooped out with a spoon. That's how we do it in our country. The young coconut that you showed was too young and didn't have any meat

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