pepperhead212
Executive Chef
Does anybody here like boiled peanuts (and does anybody cook them?)?
I got liking them way back - 60's, early 70's - when my family would travel down to FL to see family in the summer (this is probably when I learned to hate heat!), and we would get them on some of the back roads in SC and GA, plus my GM would cook them for me (at least it seemed like they were for me, since I ate most of them!). It wasn't until years later that I could find raw peanuts up here, but even then, they weren't quite the same, as I think the ones in boiled the shells were immature, as well as raw. Still, the raw ones I get here are OK, and they have almost the same flavor, when cooked until very soft. I found that cooking in the IP high pressure mode, it took about 40 min to get super soft (45 min. was almost too soft). And the last one I did in slow cook mode, for 4 1/2 hrs; could have gone a little longer for softness, but the liquid was getting a little low, and it was getting late!
I don't do them often, but I found some raw ones in the freezer (one of many things I wanted to use up). I have made a number of flavored versions of them - a creole flavored one, a Szechwan version, with the whole spices found in 5 spice powder plus a black cardamom, a Chipotle flavored one, and the latest, a Thai curry, with some coconut milk as much of the liquid. This may have been my favorite, but maybe only because I was eating it now! lol I got the idea because I still had the Thai curry paste in the fridge, and hadn't put it back in the freezer.
Anybody else ever cook these, and try any different seasonings?
Thai peanuts, before boiling:
2019-01-11_10-01-44 by pepperhead212, on Flickr
After slow cooking 4 1/2 hrs:
Thai boiled peanuts, after 4 1/2 hrs. in slow cooker mode. by pepperhead212, on Flickr
I got liking them way back - 60's, early 70's - when my family would travel down to FL to see family in the summer (this is probably when I learned to hate heat!), and we would get them on some of the back roads in SC and GA, plus my GM would cook them for me (at least it seemed like they were for me, since I ate most of them!). It wasn't until years later that I could find raw peanuts up here, but even then, they weren't quite the same, as I think the ones in boiled the shells were immature, as well as raw. Still, the raw ones I get here are OK, and they have almost the same flavor, when cooked until very soft. I found that cooking in the IP high pressure mode, it took about 40 min to get super soft (45 min. was almost too soft). And the last one I did in slow cook mode, for 4 1/2 hrs; could have gone a little longer for softness, but the liquid was getting a little low, and it was getting late!
I don't do them often, but I found some raw ones in the freezer (one of many things I wanted to use up). I have made a number of flavored versions of them - a creole flavored one, a Szechwan version, with the whole spices found in 5 spice powder plus a black cardamom, a Chipotle flavored one, and the latest, a Thai curry, with some coconut milk as much of the liquid. This may have been my favorite, but maybe only because I was eating it now! lol I got the idea because I still had the Thai curry paste in the fridge, and hadn't put it back in the freezer.
Anybody else ever cook these, and try any different seasonings?
Thai peanuts, before boiling:
2019-01-11_10-01-44 by pepperhead212, on FlickrAfter slow cooking 4 1/2 hrs:
Thai boiled peanuts, after 4 1/2 hrs. in slow cooker mode. by pepperhead212, on Flickr
Just wanted to say I was born and raised in SoCal and had never heard of boiled peanuts until a few years ago, and I think it was on this forum. 
