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#1 | |
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Senior Cook
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Pinenuts
Could anyone tell me how to store pinenuts?
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#2 | |
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Certified Executive Chef
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I keep them in the freezer in a zipper-lock plastic bag. They can be used directly out of the freezer - no thawing necessary. They have a high oil content, so they go rancid quickly at room temp.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller |
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#4 | ||
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Certified Executive Chef
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Quote:
Ditto!
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"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child |
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#5 | |
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Hospitality Queen
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I keep them in my pantry in a sealed container, but I go through them quick enough that I buy more almost every week.
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It takes a lot of courage to show your dreams to someone else. ~Erma Bombeck |
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#6 | |
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Certified Executive Chef
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I do the same as GG, GB, and JPMC.
If I thaw too many, I keep them in a container in the fridge.
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Practice safe lunch. Use a condiment. |
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#7 | |
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Certified Master Chef
Site Moderator
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Same here.
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"As a girl I had zero interest in the stove." - Julia Child This is real inspiration. Look what Julia became! |
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#8 | |
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Senior Cook
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I usually toast about half the bag,keep in a container in the fridge....the other half I keep in the fridge, in another container
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#9 | |
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Executive Chef
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I keep my jar on the door in the fridg.
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#10 | |
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Assistant Cook
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fridge, dark cool place, or frozen. all work.
storing them out in the open also works, but they lose vitality. |
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