Help the development of the site, sharing the article with friends!
With Christmas just around the corner, shelves are full of pine cones. Even in the supermarket, the woody fruits cavort between the vegetables. They come with instructions on how to open them. However, attempts to open it often end in frustration and disappointment. Pinecones are extremely stubborn and need the right treatment before they reveal their delicious kernels. With these instructions it is no problem to open cones and free seeds from their shells.
If you buy a pine cone in a store, it usually comes from the Italian stone pine. This is the actual pine, which is of economic importance because of its seeds. There are other pine species that produce edible seeds. To crack a tenon, you don't necessarily need to know the original type. However, knowing the tree species can provide you with valuable information on how to later remove the core from its shell. There are conifers that produce particularly soft cores. In other species, the seed coat is extremely hard and robust.
- Italian stone pines develop hard-shelled seeds
- Mexican pinyon pines produce buttery seeds surrounded by a hard shell
- White pines from America have soft-shelled seeds
- Nut pine has large kernels that are easy to crack and taste sweet and fruity
Ripe pine cones open naturally when exposed to heat. The cones slowly dry out, causing the scales to crack open. You can put your cone on the heater and wait. However, this method usually takes several weeks, and by then the pine nuts may have gone bad. You can recognize inedible kernels by a musty smell and the greyish discoloration. The opening process is faster if you place the fruit next to a chimney. You can enjoy the sweet and nutty kernels on the same evening.
If you don't have a chimney and don't want to wait until the seeds are inedible, you can use heat to open the cones. It is not guaranteed that the pine cones can later be used for decorative purposes. For such use, you need to ensure even drying and keep moistening the cone. As a result, the lignified tissue remains elastic and does not come off completely.
Prepare the oven
The cones will pop open after a few minutes in the oven if it is set to 60 to 80 degrees Celsius. The individual scales detach with loud cracking noises, so that the light-colored cores become visible. However, the cones should not be lost sight of, because the cones open differently depending on the degree of dryness. As soon as the spigot is fully open, you can switch off the oven.
Let the cones cool down
The pine cones are very hot after this method and should not be touched directly. Leave the fruit in the oven with the door open for half an hour. You can then touch it and continue to treat it without risk of burns.
Very few cores come off simply by shaking. Often the individual seeds are stuck between the segments. You can try to get each core out one by one with your finger. This time-consuming work is necessary if you later want to use the cone for decoration. The cracking in the oven has often already caused so many scales to come loose that the remaining fruit only looks bare. In this case, you can disassemble the cone with a knife to get to the coveted cores.
Remove seed coat
The cores, which are about two centimeters long, are surrounded by a hard seed coat. If you didn't buy a pine cone, but a bag of what you thought was pine nuts, the seeds can also come from other pine trees. First find out what species it is. You can then remove the shell from the edible pine nuts using different methods:
- Fill the soft kernels into a freezer bag and work with a rolling pin
- crack hard kernels with a nutcracker
- Roast the soft or hard kernels dry in a pan and then remove the shell by hand
tip: Place the pine nut in the notched part of the can opener, which is where the two handles join. Squeeze the handles until the core bursts open.
Store pine nuts
Due to their high fat content, the peeled kernels do not keep very long. They should be kept in sealable containers or bags and consumed within the next few weeks. Seeds can be kept for two to three weeks in dry and cool conditions. However, avoid storing it in the fridge. The humid air can quickly spoil the seeds. In addition, smells from other foods impair the fine taste.
tip: The nuclei are less sensitive when they are surrounded by their protective seed coat. These can be stored in a cool place for two to three months.
Kusaidia maendeleo ya tovuti, kushiriki makala na marafiki! Krismasi inapokaribia, rafu zimejaa vichaka vya msonobari. Hata katika duka kubwa-kubwa, matunda yenye mbao hukimbia-kimbia kati ya mboga. Zina maagizo kuhusu jinsi ya kuyafungua. Hata hivyo, mara nyingi majaribio ya kuifungua huishia kwa kukata tamaa na kuvunjika moyo. Matofali ya msonobari ni magumu sana na yanahitaji kutibiwa ifaavyo kabla ya kufunua matundu yake mazuri. Kwa kutumia maagizo hayo si tatizo kufungua makopo na kuondoa mbegu kutoka kwenye magamba yake. Kwa mfano, kama ununuzi wa pine cone katika duka, ni kawaida kutoka pine mawe ya Italia. Hii ni msonobari halisi, ambao ni wa umuhimu wa kiuchumi kwa sababu ya mbegu zake. Kuna spishi nyingine za misonobari zinazozalisha mbegu zinazokula. Ili kuvunja tenon, si lazima ujue aina ya awali. Hata hivyo, kujua spishi ya mti huo kunaweza kukupa habari muhimu kuhusu jinsi ya kuondoa kiini cha mti huo baadaye. Kuna miti ya koniferi inayotokeza kiini laini hasa. Katika spishi nyingine, tabaka la mbegu ni gumu sana na lenye nguvu. Pini za mawe za Italia hutengeneza mbegu zenye ganda ngumu, na pini za pinyon za Mexico hutengeneza mbegu zenye rangi ya siagi zilizozungukwa na ganda ngumu, na pini nyeupe kutoka Amerika zina mbegu zenye ganda laini, na pini ya karanga ina mbegu kubwa ambazo ni rahisi kuvunjika na ladha tamu na ya matunda. Vipande hivyo huuka polepole, na hivyo makapi hayo huvunjika. Unaweza kuweka koni yako kwenye heater na kusubiri. Hata hivyo, kwa kawaida mbinu hiyo huchukua majuma kadhaa, na kufikia wakati huo huenda matunda ya msonobari yameharibika. Unaweza kutambua mbegu zisizokula kwa harufu ya kuvu na rangi ya kijivu. Utaratibu wa kufungua ni wa haraka zaidi ikiwa unaweka matunda karibu na chemchemi. Unaweza kufurahia mbegu zenye ladha tamu na za karanga jioni moja. Ikiwa huna chemchemi na hutaki kusubiri mpaka mbegu zisizokula, unaweza kutumia joto kufungua koni. Haijathibitishwa kwamba vifuniko vya msonobari vinaweza kutumiwa baadaye kwa makusudi ya mapambo. Kwa ajili ya matumizi hayo, unahitaji kuhakikisha hata kukausha na kuweka humidifying koni. Matokeo ni kwamba, tishu iliyotiwa rangi hubaki ikiwa imara na haiondoki kabisa. Kuandaa tanuru: Koni itafunguka baada ya dakika chache katika tanuru ikiwa imewekwa kwa digrii 60 hadi 80. Vipande vya kila kipande hutenganishwa kwa sauti kubwa, hivyo kiini chenye rangi nyangavu huonekana. Hata hivyo, konokono hazipaswi kupotea machoni, kwa sababu konokono hufunguliwa kwa njia tofauti ikitegemea kiwango cha ukame. Mara tu mfereji utakapofunguliwa kabisa, unaweza kuzima tanuri. Acha cones baridi chini cones pine ni moto sana baada ya njia hii na haipaswi kuguswa moja kwa moja. Acha matunda ndani ya tanuri na mlango wazi kwa nusu saa. Kisha unaweza kuigusa na kuendelea kuitunza bila hatari ya kuungua. Ni viini vichache sana vinavyoondolewa kwa kutikisa tu. Mara nyingi mbegu za mtu mmoja-mmoja hukaa kati ya sehemu hizo. Unaweza kujaribu kupata kila kiini moja kwa moja kwa kidole chako. Kazi hiyo inayotumia wakati mwingi inahitajika ikiwa baadaye unataka kutumia koni hiyo kwa ajili ya mapambo. Mara nyingi kuvunjika kwa tanuru kumesababisha magamba mengi yaondoke hivi kwamba matunda yaliyobaki yanaonekana tu kuwa tupu. Katika kisa hiki, unaweza kuondoa koni kwa kisu ili ufikie vipande vilivyotamaniwa. Kuondoa safu ya mbegu The cores, ambayo ni kuhusu sentimita mbili kwa urefu, ni kuzungukwa na safu ngumu mbegu. Ikiwa umenunua mkusanyiko wa mchele, lakini ulidhani ni karanga za mchele, mbegu zinaweza pia kutoka kwa miti mingine ya mchele. Kwanza tafuta ni spishi gani. Kisha unaweza kuondoa ganda kutoka kwa karanga za msonobari kwa kutumia mbinu tofauti: - Jaza kernels laini katika mfuko wa kufungia na fanya kazi na rolling pin - Fungua kernels ngumu na nutcracker - Roast kernels laini au ngumu kavu katika sufuria na kisha kuondoa shell kwa ncha ya mkono. Funga kiganja hadi kiini kifunguke. Hifadhi karanga za msonobari Kwa sababu ya mafuta mengi, mbegu zilizochomwa hazidumu kwa muda mrefu. Zipaswa kuhifadhiwa katika vyombo au mifuko inayoweza kufungwa na kutumiwa ndani ya majuma machache yanayofuata. Mbegu zaweza kuhifadhiwa kwa majuma mawili hadi matatu katika hali ya ukame na baridi. Hata hivyo, epuka kuhifadhi katika friji. Hewa yenye unyevunyevu yaweza kuharibu mbegu haraka. Kwa kuongezea, harufu za vyakula vingine huathiri ladha nzuri. Kumbuka: Nyuklia hazihisi vizuri sana zinapozungukwa na mbegu zake. Hizi zaweza kuhifadhiwa mahali baridi kwa miezi miwili hadi mitatu.