Don’t break a tooth trying to crack a barely open pistachio. It’s not ripe, anyway. However, if you feel compelled to eat it, you can pop it open with the help of a used shell. Pry the pointed end of the used shell into the slight opening in the pistachio, and twist. How pistachios ripen, pg. 134 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.