Question 1

Why are my cashews chewy?

Accepted Answer

If your cashews become chewy, it's likely they weren't stored properly or they've been overcooked. Make sure to cook cashews only until they're golden brown and have a nice crunch to them.

Question 2

Should cashews be soaked before cooking?

Accepted Answer

Yes, soaking cashews before cooking is advisable because it softens their texture and enhances their creaminess when blended. Soaking is also beneficial for digestion as it helps reduce phytic acid, making it easier to absorb the nutrients.

Question 3

Why should cashews not be eaten raw?

Accepted Answer

While technically edible, 'raw' cashews sold in stores are not truly raw. They've been steamed to remove a toxic oil called urushiol that can be harmful if consumed in high quantities. It's generally advised to cook cashews before eating to ensure any residual urushiol is eliminated.

Question 4

What happens if you overcook cashews?

Accepted Answer

Overcooking cashews can result in a bitter taste and loss of nutrients. To avoid this, add them towards the end of your cooking process.

Question 5

How do you bring out the flavor in cashews?

Accepted Answer

To bring out the natural flavor in cashews, you can lightly toast them in a pan or oven. This will release their natural oils and enhance their sweet, nutty flavor. Seasoning with a pinch of salt or other preferred spices also helps to bring out their taste.

Question 6

Can you eat cashews raw?

Accepted Answer

'Raw' cashews are not truly raw but have been steamed to remove the toxic urushiol oil. While they can be eaten this way, it's recommended to cook them first to ensure they're completely safe to eat and to enhance their flavor.

Question 7

How do you rehydrate cashews?

Accepted Answer

To rehydrate cashews, you simply need to soak them in water. If you're short on time, you can soak them in hot water for about 15 minutes. For best results, though, soak them in cool water for at least 4 hours or overnight.

Question 8

Can you toast cashews in a microwave?

Accepted Answer

Yes, you can toast cashews in the microwave. Simply spread them out on a microwave-safe plate and cook for about 1 minute. Stir them and continue to cook in 20-30 second increments, stirring each time until they're golden and fragrant.

Question 9

What can you use instead of cashews in vegan recipes?

Accepted Answer

If you're allergic to cashews or don't have any on hand, other nuts such as almonds or macadamia nuts can be a good alternative in most vegan recipes. Another option is to use tofu, cauliflower, or white beans to achieve a creamy texture in dishes.

Question 10

Can you fry cashews?

Accepted Answer

Yes, you can fry cashews. Heat some oil in a pan, add the cashews, and fry until golden brown. Keep an eye on them throughout the process as they can burn easily due to their high oil content. Once they're done, you can season them with salt or your preferred spices.

Question 11

When does cashews expire?

Accepted Answer

Unopened, cashews can last between 6-9 months past the printed date on their packaging if stored properly. Once a package of cashews has been opened, they can stay fresh for up to 6 months if stored in a cool dry place, or 1 year if refrigerated. If you choose to freeze them, cashews can last up to a staggering 2 years!

Question 12

How do you tell if cashews is bad?

Accepted Answer

If you're unsure of whether or not your cashews have expired, first check for changes in their color or smell. Fresh cashews should have a beige color, so if they look dark or dull, something may be amiss. Another indicator of spoiled cashews is a rancid or sour smell. If the nuts have a moldy or off-putting aroma, discard them (an off smell is often a sign of the oils in the cashews going rancid). Lastly, if the texture is soggy instead of crunchy when eaten, the cashews have likely gone bad.

Question 13

Tips for storing cashews to extend shelf life

Accepted Answer

• Always keep your cashews in a cool, dark, dry place in airtight containers to maintain their freshness.

• If you want to extend the shelf life further, consider refrigerating them. This slows down the oxidation process and keeps them fresh for longer.

• When freezing cashews, package them in airtight containers or heavy-duty freezer bags. Make sure you squeeze out as much air as possible before sealing to keep them fresh.

• Avoid storing cashews near strong-smelling food items like onions or garlic as they can absorb the flavours.

Question 14

Analysis of cashews

Accepted Answer

One common question when cooking with cashews is if they should be soaked before cooking. Soaking cashews in water for a few hours (or even overnight) before cooking helps to soften their texture and enhances their creaminess, especially when blended or processed – this is particularly useful in vegan cooking, where cashews serve as a base for creamy sauces and desserts. It's also important to note that cashews should always be served cooked, not raw, as they contain a substance called urushiol, which can be toxic when employed to high quantities.

One mistake people often make when cooking with cashews is to overcook them. Overcooking can result in a bitter taste and loss of nutrients, so it's best to add them towards the end of your cooking process. Toasting cashews is a good way to bring out their natural sweet and nutty flavor, and it can be done in a pan or oven.

When seasoning cashews, simplicity is key. They pair well with a wide variety of flavors, such as honey, garlic, rosemary, cayenne, or plain sea salt. Due to their naturally buttery flavor, they don't require a lot of additional fat when cooking.

A lesser-known tip is that you can 'activate' cashews by soaking, then dehydrating them. This reduces the amount of phytic acid, which can inhibit mineral absorption. Activated cashews are easier to digest and their nutrients are more readily available.

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