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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 325°F. 2. Toss all ingredients together in a large bowl. 3. Line a baking sheet with parchment paper or foil. 4. Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes). 5. Let cool.
“Pyrazines were detected in only the roasted almonds, with the exception of 2,5-dimethylpyrazine, which was also found in raw almonds”
pyrazines → detected in → only the roasted almonds
“ME of whole natural almonds was lower than whole roasted almonds (P < 0.05).”
ME of whole natural almonds → is lower than → ME of whole roasted almonds
“This may be due to lower hardness of whole roasted (298 ± 1.3 N) compared to whole natural almonds (345 ± 1.6 N) (P < 0.05).”
hardness of whole roasted almonds → is lower than → hardness of whole natural almonds
“acrylamide levels decreased by 12.9-68.5% (average of 50.2%) after 3 days of storage at 60 °C”
storage at 60 °C → decreases → acrylamide levels in roasted almonds
“Roasted almonds showed Maillard reaction volatiles such as pyrazines, pyrroles and furans.”
roasted almonds → showed Maillard reaction volatiles → such as pyrazines, pyrroles and furans