The simplest method to remove the inner lining of dried walnuts

The simplest method to remove the inner lining of dried walnuts is to soak them in boiling water. Soak the dried walnuts in boiling water for 5-10 minutes until the inner lining softens and can be easily peeled off. Other effective methods include steaming, refrigeration, microwave heating, and tapping.

1. Boiling water soaking method

Soak dried walnuts completely in freshly boiled water, cover and soak for 5-10 minutes. High temperature can cause the thin film between the walnut inner lining and the kernel to loosen. At this time, gently pry it along the gap with a toothpick or knife to completely peel it off. This method can maximize the integrity of walnut kernels and is suitable for cooking needs that require maintaining the shape of the kernels. Note that the soaking time should not be too long, otherwise the walnut kernels may absorb too much water and affect the taste.

2. Steaming Method

Spread the dried walnuts flat on the steamer, steam for 3-5 minutes after the water boils. Steam permeation will make the walnut inner lining flexible and easy to peel. After removing it, wrap it in a towel and rub it while it is hot to remove most of the inner lining. This method can avoid direct contact of walnut kernels with moisture and is suitable for baking applications that require high dryness. During the steaming process, small water droplets can be observed on the surface of walnuts, which is the best time for peeling.

3. Refrigeration method

Seal the dried walnuts and place them in the freezer for more than 2 hours. Low temperature will cause the inner skin to contract and separate from the nuts. After taking it out, warm it up slightly and press the gap on both sides of the walnut with both thumbs to rupture and detach the inner lining. This method does not require heating and can fully preserve the original flavor of walnuts, making it particularly suitable for direct consumption scenarios. The longer the freezing time, the more thorough the peeling of the inner lining, but it should be noted that walnut kernels cannot freeze.

4. Microwave Heating Method

Spread the dried walnuts flat on a microwave oven tray, heat on medium high heat for 30 seconds, then remove and flip, repeat 2-3 times. Microwaves can rapidly evaporate the internal moisture of walnuts, generating steam pressure that leads to natural rupture of the endothelium. After heating, cool slightly and rub by hand to remove loose endothelium. This method is the most efficient, but it requires strict time control to avoid walnut burning. The walnut temperature should be checked after each heating.

5. Knocking Method

Place the dried walnut on a hard surface and lightly tap the waist of the walnut with a hammer to create cracks in the shell without breaking. Separate the inner skin from the kernel by vibration, and then break open the outer shell along the crack to remove the intact kernel. Traditional methods require mastery of striking force and are suitable for experienced operators. You can cushion the walnuts with a towel underneath to prevent them from being crushed.

When choosing the peeling method, the subsequent use of walnuts should be considered. For those that need to maintain their shape, it is recommended to use boiling water or steam treatment. For efficiency, microwave method can be chosen. The peeled walnut kernels should be used as soon as possible or sealed and stored in refrigeration to avoid oxidation and deterioration. Walnut endothelium contains tannic acid, which may cause astringency in taste, but some nutrients are concentrated in this area. Whether to completely remove it depends on the demand. There are differences in the degree of endothelial adhesion among different varieties of walnuts, and thin skinned walnuts can simplify the processing steps. Daily consumption can retain a small amount of endothelium to obtain more comprehensive nutritional value.