On food and cooking the science and lore of the kitchen ( PDFDrive ) 961
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andsoups.Thankstothetendencyofthenut
proteinstocoagulate,cookscanthickennut
milkswithacidintotheequivalentofyogurt,
andcookthemintoacrossbetweenapudding
andcustard.Almondswiththeirhighprotein
contentproducethemosteasilythickened
milk.Othernutmilkscanbeboiledto
coagulatetheproteinsintocurds,thenthe
curdscanbedrainedofexcessfluid,blended
untilsmooth,andheatedgentlytothicken
themfurther.Toimpartmoreflavortothe
milk,asmallfractionofthenutscanbe
roastedbeforegrinding.
Characteristics
ofSomeCommonNuts
AlmondsAlmondsaretheworld’slargest
tree-nutcrop.They’retheseedofaplum-like
stonefruit,ordrupe;thetreeisaveryclose
relativeoftheplumandpeach.Thereare
severaldozenwildorminorspecies,butthe
cultivatedalmond,Prunusamygdalus,came
fromwesternAsiaandhadbeendomesticated
bytheBronzeAge.Californiaisnowthe
largestproducer.Thankstotheirhighcontent
ofantioxidantvitaminEandlowlevelsof
polyunsaturatedfats,almondshavea
relativelylongshelflife.
Almondsarethemainingredientin
marzipan,apasteofsugarandalmondsfinely
groundtogetherandmoldedanddriedinto
decorativeshapes,aMiddleEasterninvention
thatbecamepopularinEuropeduringthe
medievalCrusades.LeonardodaVincimade
marzipansculpturesfortheMilanesecourtof
LudovicoSforzain1470,andwrotethathe
“observedwithpainthat[they]gobbleupall
thesculpturesIgivethem,righttothelast
morsel.”Almondpasteisalsocommonlyused
asapastryfillingorthebaseformacaroons,
cookieswhoseonlyotherstructuralingredient
iseggwhites.
