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How To Crack Every Nut | Method Mastery | Epicurious

Class is back in session! Today, chef Ann Ziata from the Institute of Culinary Education walks us through the best method for opening and preparing nearly every nut you’ll encounter in the kitchen. Watch as she cracks, hammers, and pries her way through the list, so you’ll know precisely what to do the next time you feel like going nuts. 00:00 Intro 00:42 English Walnut 01:42 Black Walnut 02:11 Brazil Nut 03:06 American Chestnut 04:10 Hard Shell Pecan 05:02 Paper Shell Pecan 05:49 Almond 06:53 Macadamia 07:18 Dwarf Chestnut 07:56 Hazelnut 08:37 Acorn 09:55 Peanut 10:44 Kola Nut 11:19 Soft Shell Almond 11:47 Pili Nut 12:24 Gingko Nut 13:10 California Pistachio 14:04 Turkish Pistachio 14:41 Pine Nut 15:51 Young Coconut 17:29 Mature Coconut Find chef Ann on Instagram at @AnnZiata Looking for The Institute of Culinary Education on social? @iceculinary Please note that this episode contains flashing graphics which could affect viewers with photosensitive epilepsy Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. How To Crack Every Nut | Method Mastery | Epicurious