Cookbook:Macadamia
| Macadamia | |
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| Category | Nuts and seeds |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Nuts and Seeds
The macadamia is a nut native to Australia[1][2][3] and cultivated in various countries. Despite being a native of Australia, the largest producer of macadamia nuts is Hawaii.
Characteristics
[edit | edit source]The nuts grow on the tree in clusters of green husks that split and fall to the ground when ready to harvest.[1][4] Inside the husk, the nut meat is enclosed in a very hard, brown, round shell.[4][5][6] The nut itself is rounded, with a creamy color and rich flavor,[2][5][7][4] as well as a high fat content.[3][8][9]
When harvested, the nuts must be dried for storage.[1] Because the shell is so hard and tough to crack,[4][7] the nuts are usually sold without it.[3][5][8]
Selection and storage
[edit | edit source]If properly dried, macadamia nuts will keep for upwards of several months.[1] Store in an airtight container away from light, heat, and moisture to reduce rancidity.
Use
[edit | edit source]The nuts may be sold either raw or roasted and even seasoned.[1][2][5] These may be eaten straight or used as an ingredient in another preparation, such as ice cream or cookies.[1] Macadamia nut butter does exist but is not common.[1]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ a b c Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ a b c d Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ "The Macadamia: The Toughest Nut to Crack". Serious Eats. Retrieved 2025-02-12.