Cookbook:Macadamia

Macadamia
CategoryNuts and seeds

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients Category:Ingredients#Macadamia | Nuts and SeedsCategory:Nuts and seeds#Macadamia

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

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

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

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

References

  1. 1 2 3 4 5 6 7 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.
  2. 1 2 3 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.
  3. 1 2 3 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.
  4. 1 2 3 4 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.
  5. 1 2 3 4 The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
  6. ↑ Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
  7. 1 2 Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
  8. 1 2 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.
  9. ↑ "The Macadamia: The Toughest Nut to Crack". Serious Eats. Retrieved 2025-02-12.
Category:Ingredients Category:Nuts and seeds