How to Toast Pecans

If you’ve ever bitten into a baked good only to find a chewy pecan, you know how important toasting nuts is. Gently toasting pecans in the oven, stove, or microwave will intensify their flavor and make them extra crunchy. If you’re using the toasted pecans in a recipe, just heat them with a little butter to give them a rich flavor. You can also play around with seasoning them. Try toasting pecans with cinnamon, cayenne pepper, or sugar for a healthy snack that’s packed with flavor.

[Edit]Ingredients
1 tablespoon (14 g) of butter
1 cup (65 g) of pecan halves
3/4 teaspoon (4 g) of kosher salt
2 pinches of ground red pepper, optionalMakes 1 cup (65 g) of pecan halves

[Edit]Steps
[Edit]Oven-Roasting Pecans
Preheat the oven to and melt the butter. You can heat 1 tablespoon (14 g) of butter in a very small saucepan over low heat or microwave it for about 10 seconds until it melts.[1]
You can use salted or unsalted butter, but you’ll have more control over flavor if you use unsalted.
Toss the pecans with the butter and spread them on a baking sheet. Put 1 cup (65 g) of pecan halves into a bowl and pour the melted butter on them. Then, stir the pecans so they’re coated and transfer them to a rimmed baking sheet.[2]Arrange the pecans so they’re in a single layer. This will help them toast evenly.
Bake the pecans for 25 minutes and stir them at the halfway point. Put the baking sheet in the preheated oven and cook the pecans for about 12 minutes. Then, put on oven mitts and remove the sheet. Use a spoon or flat spatula to stir the pecans and put the sheet back into the oven. Toast the nuts for another 12 to 13 minutes.[3]
The pecans will smell fragrant and nutty once they’ve finished toasting.
Remove the sheet and season the pecans with salt and red pepper. Turn off the oven and carefully remove the baking sheet. Sprinkle 3/4 teaspoon (4 g) of kosher salt and 2 pinches of ground red pepper over the nuts.[4]If you don’t want the heat from the red pepper, you can leave it out or substitute a different seasoning, such as ground cumin or rosemary.
Cool the pecans on the baking sheet. Stir the toasted pecans and then leave them on the baking sheet until they’re completely cool. If you try to eat a hot pecan, it will be chewy instead of crunchy.[5]
Store the cooled, toasted pecans in an airtight container at room temperature for up to 1 week.[Edit]Toasting Pecans on the Stove
Melt the butter in a skillet over medium heat. Set a skillet on the stove and put 1 tablespoon (14 g) of butter into it. Then, turn the burner to medium and let the butter melt.[6]If you prefer, substitute olive, canola, or coconut oil for the butter.
Stir in the pecans, salt, and red pepper. Add 1 cup (65 g) of pecan halves to the skillet along with 3/4 teaspoon (4 g) of kosher salt. If you’d like the pecans to have a little spice to them, stir in 2 pinches of ground red pepper.[7]If you’d like to double this recipe, toast the pecans in batches instead of crowding the skillet.
Cook the pecans for 2 to 5 minutes and stir them frequently. Keep the burner turned to medium and stir the pecans about every minute to prevent them from burning. Toast the nuts until they smell fragrant and look darker.[8]If you stored the pecans in the refrigerator or freezer, they may take an extra minute to toast.
Transfer the pecans to a plate and cool them completely. Since pecans can continue to cook in the skillet even after you’ve turned off the burner, put the toasted nuts onto a plate. Set them aside to cool before you enjoy them.[9]
Put the cooled nuts into an airtight container at room temperature and store them for up to 1 week.[Edit]Using the Microwave
Mix the butter, pecans, salt, and pepper in a dish. Get out a shallow microwave-safe dish, such as a pie plate, and put 1 cup (65 g) of pecan halves into it. Stir in 1 tablespoon (14 g) of melted butter and 3/4 teaspoon (4 g) of kosher salt. If you’d like to give the nuts a little heat, add 2 pinches of ground red pepper.[10]Consider using seasoned salt instead of kosher salt for additional flavor.
Microwave the nuts for 1 minute. Put the dish of buttered pecans into the microwave and heat them at full power for 1 minute. You’ll probably start to smell the nuts and they’ll begin to turn a little darker.[11]
Heat the pecans for 1 to 2 minutes and stir them every 30 seconds. Open the microwave and stir the pecans before heating them for another 30 seconds. Then, stir the nuts again. Continue to microwave the pecans for a total of 1 to 2 more minutes or until they smell fragrant and toasted.[12]It’s important to stir the nuts frequently as they’re toasting to prevent them from burning on 1 side.
Cool the pecans before you use them. Wear oven mitts to take the pecans out of the microwave since the dish will be hot. Transfer the nuts to a rimmed baking sheet or plate and let them cool completely.[13]
Put the cooled pecans into an airtight container and store them for up to 1 week.[Edit]Tips
If you’re toasting chopped pecans, heat them for 2 to 3 minutes less since they’ll cook faster than whole pecans.
Always toast pecans before adding them to pies, cakes, or candies, such as pecan turtles. Toasting the nuts ensures they’ll add a nice crunch to the food you’re baking.[14]
For a vegan alternative, substitute coconut oil for the butter.[Edit]Things You’ll Need
[Edit]Oven-Roasting Pecans
Measuring cups and spoons
Rimmed baking sheet
Bowl
Spoon
Oven mitts[Edit]Toasting Pecans on the Stove
Skillet
Spoon
Plate[Edit]Using the Microwave
Measuring cups and spoons
Microwave-safe dish
Oven mitts
Plate or rimmed baking sheet
Spoon or flat spatula[Edit]References
[Edit]Quick Summary↑ https://savorysweetlife.com/how-to-toast-pecans/

↑ https://www.allrecipes.com/recipe/146707/old-fashioned-roasted-pecans/

↑ https://www.southernliving.com/recipes/toasted-pecans

↑ https://www.southernliving.com/recipes/toasted-pecans

↑ https://www.southernliving.com/recipes/toasted-pecans

↑ https://www.culinaryhill.com/how-to-toast-pecans/

↑ https://noshingwiththenolands.com/stovetop-spiced-pecans/

↑ https://www.culinaryhill.com/how-to-toast-pecans/

↑ https://www.culinaryhill.com/how-to-toast-pecans/

↑ https://www.cooksillustrated.com/how_tos/9264-toasting-nuts-in-the-microwave

↑ https://www.tasteofhome.com/cooking-tips/ask-our-dietician/toasted-nuts

↑ https://www.tasteofhome.com/cooking-tips/ask-our-dietician/toasted-nuts

↑ https://www.tasteofhome.com/cooking-tips/ask-our-dietician/toasted-nuts

↑ https://www.thekitchn.com/kitchen-science-why-toast-nuts-96485

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Today in History for 3rd October 2019

Historical Events

1890 – Capt Guillaume of Kerckhoven marches into Boma Congo
1949 – WERD, 1st black-owned radio station, opens in Atlanta
1970 – “Coco” closes at Mark Hellinger Theater NYC after 333 performances
2001 – San Francisco Giants slugger Barry Bonds Is walked for the 171st time in 11-8 win at Houston; breaks Babe Ruth’s 1923 MLB single-season record for walks
2012 – Miguel Cabrera goes 0 for 2 in a 1-0 Tigers win v Royals to end the season as MLB’s first Triple Crown winner since Carl Yastrzemski in 1967; leads AL with .330 average, 44 homers and 139 RBI
2013 – Chinese President President Xi Jinping announces plans for a ‘21st Century Maritime Silk Road’, linking China to Southeast Asia and the Mediterranean (Belt and Road Initiative / One Belt One Road) while in Indonesia

More Historical Events »

Famous Birthdays

1881 – Ludomir Michał Rogowski, Polish composer, born in Lublin, Poland (d. 1954)
1938 – Tereza Kesovija, Croatian singer, born in Konavle, Kingdom of Yugoslavia
1951 – Jack Grondin, rock drummer (.38 Special)
1951 – Dave Winfield, American Baseball Hall of Fame outfielder (12-time All Star), born in St. Paul, Minnesota
1954 – Dennis Eckersley, American Baseball Hall of Fame pitcher (AL Cy Young Award 1992; AL MVP 1992; Oakland A’s), born in Oakland, California
1963 – Marion Peck, American artist and painter

More Famous Birthdays »

Famous Deaths

1653 – Mark Zuesius Boxhorn, Dutch historian, dies at 41
1703 – Pieter van Wooden, Amersfoorts rebel leader, beheaded
1838 – Black Hawk (chief), Leader of the Sauk Native American tribe (b. 1767)
1862 – Pleasant Adam Hackleman, Union brigadier general, dies in battle at 47
2002 – John Weitz, American author and fashion designer (Friends in High Places), dies at 79
2017 – Jalal Talabani, Iraqi-Kurdish politician and President of Iraq (2005-2014), dies at 83

More Famous Deaths »

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How to Make Ravioli

If you love the taste of handmade ravioli but hate the high cost, make ravioli at home. Mix a simple egg dough that rests while you make a filling. Try a classic cheese filling, a hearty sausage filling, or a flavorful mushroom filling. Let the filling cool while you roll out the dough by hand or with a pasta machine. Then spoon the filling on the dough by hand or use a ravioli mold. Trim or remove the assembled ravioli and boil them for a few minutes in salty water.

[Edit]Ingredients
[Edit]Dough[1]
3 cups (375 g) all-purpose flour
1 teaspoon (5.5 g) salt
4 eggs
olive oil
1 egg yolk plus water, for the egg wash
1 tablespoon (16. g) salt for boilingMakes enough dough for 2 dozen ravioli

[Edit]Cheese Filling[2]
ricotta
1 pinch of freshly grated nutmeg
Zest of 1/2 a lemon
1 cup (100 g) freshly grated Parmigiano-Reggiano, plus more for serving
1 large egg
Salt and freshly ground black pepper to tasteMakes 1 1/2 pounds (555 g) of filling

[Edit]Italian Sausage Filling[3]
bulk Italian sausage
3/4 cup (22.5 g) packed fresh spinach leaves
1 egg yolk, lightly beaten
1/3 cup (81 g) ricotta cheese
1 teaspoon (0.5 g) snipped fresh sage or 1/4 teaspoon (0.2 g) dried sage, crushed
1/8 teaspoon (0.3 g) ground nutmegMakes 6 ounces (170 g) of filling

[Edit]Mushroom Filling[4]
1/2 ounce (14 g) dried porcini mushrooms
1 1/2 cups (110 g) fresh mushrooms, finely chopped
olive oil
1 tablespoon (4 g) snipped fresh Italian parsley
1 clove garlic, minced
1/4 teaspoon (2.75 g) salt
1/8 teaspoon (0.2 g) ground black pepper
1 egg yolk, lightly beaten
1/2 cup (123 g) ricotta cheeseMakes 1 cup (250 g) of filling

[Edit]Steps
[Edit]Making the Ravioli Dough
Mix the flour with the salt. Measure 3 cups (375 g) of all-purpose flour into the bowl of a stand mixer and add 1 teaspoon (5.5 g) of salt. Attach the dough hook to the mixer and turn the mixer on to low so the flour and salt are combined.If you prefer to make the dough by hand, put the flour directly on your work surface and use your fingers to mix in the salt.
Beat in 4 eggs 1 at a time. Keep the mixer running on low and add 1 egg. Once the egg is incorporated into the flour, add another egg. Continue to beat the eggs 1 at a time until all 4 eggs are mixed in. The mixture should start to form a ball.If you’re mixing by hand, make a well in the center of the flour. Crack all 4 eggs into it and use a fork to whisk the eggs and flour together.
Mix in of olive oil on low speed. Keep the mixer running and slowly pour in the oil. Once the oil is combined, the dough will become a shaggy ball that’s not completely smooth.To mix in the oil by hand, drizzle the oil over the dough and mix it in with your hands.
Knead the ravioli dough for about 5 minutes. Sprinkle a little flour on your work surface and transfer the dough to it. Use the palms of your hands to knead the dough. Work the dough until it becomes smooth and stretchy.
Wrap the dough in plastic wrap and rest it for 30 minutes. Tear off a piece of plastic wrap and use it to completely wrap the ravioli dough. Leave the dough to rest at room temperature for 30 minutes.
Resting the dough will relax the gluten so the pasta doesn’t become tough.[Edit]Mixing a Filling
Mix ricotta with Parmesan for a cheesy filling. Put of ricotta into a bowl along with 1 pinch of freshly grated nutmeg, the zest of 1/2 a lemon, 1 cup (100 g) of freshly grated Parmigiano-Reggiano, 1 large egg, and salt and freshly ground black pepper to taste.Stir the mixture until the ingredients are completely combined.
Brown sausage to make a meaty filling. Cook of Italian sausage in a skillet over medium-high heat until it’s completely brown. Stir in 3/4 cup (22.5 g) of fresh spinach until it wilts. Then drain any grease in the pan. Mix 1 egg yolk with 1/3 cup (81 g) of ricotta cheese 1 teaspoon (0.5 g) of fresh sage or 1/4 teaspoon (0.2 g) of dried sage and 1/8 teaspoon (0.3 g) of nutmeg in another bowl. Stir it into the meat until it’s combined.If you’re concerned that the meat is too coarse to fill the ravioli, transfer the browned sausage to a food processor. Pulse the meat until it’s fine and then stir in the ricotta mixture.
Sauté mushrooms for a vegetarian filling. Soak 1/2 ounce (14 g) of dried porcini mushrooms in boiling water for 15 minutes and drain them. Sauté 1 1/2 cups (110 g) of fresh mushrooms in of olive oil over medium-high heat for 5 minutes. Then chop and stir in the reconstituted porcini mushrooms, 1 tablespoon (4 g) of parsley, and 1 clove of minced garlic. Turn off the burner and stir in:1/4 teaspoon (2.75 g) of salt
1/8 teaspoon (0.2 g) of ground black pepper
1 lightly beaten egg yolk
1/2 cup (123 g) of ricotta cheese[Edit]Rolling and Assembling the Ravioli by Hand
Cut the dough into 6 equal pieces and put 1 on your work surface. Wrap the remaining 5 pieces in plastic wrap and refrigerate them while you’re rolling 1 piece of dough. Lightly sprinkle your work surface with flour and place the piece of dough in it.[5]Working with 1 piece of dough at a time will prevent the dough from drying out.
Dust the dough with flour and roll the dough into a rectangle. Sprinkle a little flour over the piece of dough to prevent it from sticking to the rolling pin. Roll away from the center of the dough towards the edges. Keep rolling and turning the dough until you’ve made a rectangle and the dough is 1/8-in (3 mm) thick.Sprinkle more flour if the dough starts to stick.
The rectangle can be any length, but needs to be 4 in (10 cm) wide.
If you’ve accidentally rolled the dough too thin, gather it into a ball and re-roll it.
Make an egg wash and brush it over the dough. Put 1 egg yolk into a small bowl and add of water. Use a fork to beat the mixture. Then dip a pastry brush in the egg wash and brush the entire surface of the dough with the wash.Keep in mind that you won’t use all of the egg wash for this 1 piece of dough.
The egg wash will help the pasta bind together and will help the filling stick to the dough.
Spoon 1 tablespoon (15 g) of filling 2 in (5 cm) apart on the dough. Spoon or pipe your choice of filling lengthwise on the rectangle of dough. Leave 2 in (5 cm) of space between each spoonful of filling so you have room to form and cut individual ravioli. Work along 1 edge of the rectangle.Use cooled filling so it doesn’t begin to heat the dough.
Fold the dough over lengthwise to cover the filling. Bring the unfilled side of the rectangle over and onto the side with the filling. The rectangle should be as long as you made it, but now it will be about 2 in (5 cm) wide.
Press the air from the ravioli and cut them out. Use your index and middle finger to gently press down around each mound of filling. This will push out air and seal the pasta dough. Then use a knife, pasta crimper, cookie cutter, or overturned glass to cut out each ravioli.If you’re using a knife, cut the ravioli in any shape you like. For example, make squares, circles, or triangles.
Roll out and assemble the remaining dough with filling. Set aside the assembled ravioli and dust them with a little cornmeal to keep them from sticking together. Then get out another piece of dough and put it on your floured work surface. Continue to roll, fill, and cut all of the reserved dough.Check each ravioli to ensure that all of the edges are sealed. This will prevent filling from escaping as the ravioli boil.
Cover the assembled ravioli with a towel to prevent them from drying out while you make the rest of the ravioli.[Edit]Using Equipment to Roll and Assemble the Ravioli
Cut the dough into 4 equal pieces and put 1 on your work surface. Wrap the remaining 3 pieces in plastic wrap and refrigerate them while you’re rolling 1 piece of dough through the pasta machine.Working with only 1 piece of dough at a time will prevent the dough from drying out.
Press the dough into a rectangle and run it through the machine. Make the rectangle as wide as your pasta machine rollers are. Then adjust your machine so it’s at its widest setting. Guide and roll the dough through the machine.Use the palm of your hand to help the pasta roll out of the machine.
Roll the dough through the machine until it’s 1/8-in (3 mm) thick. Continue to guide the dough into the machine’s rollers and pass the dough through until it’s thin enough to see your palm through.You’ll probably have to roll the dough through your machine 2 to 3 times.
Lay a sheet of rolled dough over the metal ravioli maker. Place the metal base of your ravioli maker on your work surface. Drape the rolled sheet of pasta dough over the base.You shouldn’t be able to see the metal base once you’ve placed the pasta over it.
Some ravioli makers are round, square, or rectangular.
Press the plastic mold down into the dough. If your pasta maker came with a plastic piece that’s the size of the mold, place it directly on the sheet of pasta. Push down gently so the dough is pressed down a little. If your machine doesn’t have the mold, use your thumb to make a slight indention on each ravioli spot.The depressions in the dough will make it easier to fill the ravioli.
If you push too hard and the dough tears, gather the dough into a ball and run it through the pasta machine again.
Spoon 1 tablespoon (15 g) of filling in each indentation and tap the mold. Spoon or pipe your choice of cooled filling in each of the depressions. Ensure that you don’t spread the filling outside of the indentation or the filling will leak as the ravioli cook. Gently tap the mold down on the work surface.Tapping the mold will release air bubbles that are trapped.
Lay rolled pasta dough over the mold and press down gently. Use another sheet of pasta dough and place it over the dough with the filling. Press down gently with the palm of your hand to remove air that’s trapped between the sheets of dough.Run a rolling pin over the dough so the filled ravioli are cut from the mold.
Turn the mold over to release the formed ravioli. Flip the mold over so the ravioli fall away from the mold. If some stick to the mold, use your fingers to peel them off. You can also try tapping the mold.Dust the assembled ravioli with a little cornmeal and cover them with a towel. Covering them will prevent the ravioli from drying out while you make the rest of the ravioli.[Edit]Cooking the Ravioli
Bring a large pot of water to boil over high heat. Pour of cold water into a 5 to 6-quart (4.7 to 5.6-liter) pot. Put the lid on the pot and turn the burner to high heat.
The water should come to a vigorous bubble.
Add 1 tablespoon (16 g) of salt to the water along with the ravioli. Stir the salt so it dissolves and lower the ravioli into the boiling water.Avoid dumping the ravioli into the boiling water because it will splash out of the pot.
Boil the ravioli for 2 to 3 minutes. Stir the ravioli once or twice as they boil. They will float to the top of the pot once they’ve finished cooking.
If you overcook the ravioli, they’ll start to open up or disintegrate in the water.
Remove and serve the cooked ravioli. Turn off the burner and use a slotted spoon to scoop the ravioli out of the pot. Transfer the ravioli to a skillet with your favorite warm sauce or place them on individual serving plates. Drizzle the ravioli with chipped herbs and a drizzle of olive oil if desired.Refrigerate leftover ravioli in an airtight container for up to 3 to 5 days.[Edit]Ravioli Filling and Sauce Suggestions
WH.shared.addScrollLoadItem(‘5d956430e9868’)Ravioli Filling IdeasWH.shared.addScrollLoadItem(‘5d956430ea03a’)Best Ravioli Sauce Ideas
[Edit]Tips
If you’re going to freeze unused ravioli, place them about a 1/2 inch apart on a sheet, dust with flour to prevent sticking, and then freeze. Once frozen, you can transfer the raviolis into a smaller container. Put the frozen ravioli in an airtight container and freeze it for up to 1 month.[Edit]Things You’ll Need
Measuring cups and spoons
Stand mixer with dough hook
Plastic wrap
Mixing bowls
Skillet
Spoon
Knife and cutting board
5 to 6-quart (4.7 to 5.6-liter) pot with lid
Slotted spoon
Rolling pin
Small bowl
Fork
Pasta machine
Knife, cookie cutter, pasta crimper, or glass
Pastry brush
Ravioli mold[Edit]Related wikiHows
Make Fried Ravioli Cookie
Make Gnocchi
Make Momos
Make Greco Roman Ravioli
Cook Pasta
Make an Omelette with Leftover Pasta
Make a Spicy Vegetarian Pasta Bolognese
Make Penne Pasta With Arrabiata Sauce
Make Marinara Sauce[Edit]References
[Edit]Quick Summary↑ https://www.foodnetwork.com/recipes/tyler-florence/ravioli-dough-recipe-1938192

↑ https://www.epicurious.com/recipes/food/views/ricotta-filled-ravioli-ravioli-di-ricotta-51112640

↑ https://www.bhg.com/recipe/pork/sausage-ravioli-filling/

↑ https://www.bhg.com/recipe/vegetables/mushroom-ravioli-filling/

↑ https://www.cooksillustrated.com/features/8544-how-to-make-handmade-pasta-without-a-machine

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