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 Post subject: Smoked Almond egg replacement question
PostPosted: Sat Jun 30, 2012 9:22 am 
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Hello. I used to make a lot of smoke almonds and the best method was to froth an egg white, add your spices/salt/smoke, and then bake -- the egg frosh helps the flavours stick to the nut.

I am thinking that a teaspoon of flax seed ground up and 2 t of water whisked up might work as the egg replacement because it get nice and sticky; it could possibly even add to the flavour. Almonds are expensive so I thought I would ask the experts first.


Last edited by Jonny Guitar on Sat Jun 30, 2012 9:29 am, edited 1 time in total.

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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Sat Jun 30, 2012 9:23 am 
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You don't really need egg to make flavored nuts. I'd look up some recipes and find one without egg because they're definitely around.

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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Sat Jun 30, 2012 9:31 am 
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ijustdiedinside wrote:
You don't really need egg to make flavored nuts. I'd look up some recipes and find one without egg because they're definitely around.


I always found the ones with the sticky ingredient would cause the flavours to not stay on the nuts the way they should.


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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Sat Jun 30, 2012 10:07 am 
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Do you use skinned almonds our those with the skins still on? I fry the almonds in a tablespoon of oil before adding the spices. I think the spices stick pretty good, but I have never made smoked almonds with egg whites, so I cannot compare. This is my recipe.

If you don't want to use additional oil and bake them instead, I think cornstarch mixed with water would maybe work better than the flax egg.


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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Sat Jun 30, 2012 10:26 am 
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^^

The recipe you linked looks delicious!

I use the skin on variety. The egg part makes them exactly like the Blue Diamond ones that I ate when I was kid. It isn't so much that the spices stick to the nut but more like they create a thin dry spice layer that surrounds each nut -- this is what I am trying to recreate. I don't think the cornstarch will create that layer effect that I am trying to achieve. I should of described this better in the original post.


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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Sat Jun 30, 2012 11:17 am 
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I never had Blue Diamond but I agree, I think a cornstarch coating would work.


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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Sat Jun 30, 2012 7:35 pm 
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I'm thinking maybe arrowroot, tapioca starch, potato starch, or xanthan gum. You might need to do some mini batches to experiment and determine what best recreate what you are going for. Good luck and report back!

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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Sat Jun 30, 2012 9:55 pm 
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how about sugar?
(or maybe pre-gelatinized arrowroot?)

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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Sat Jun 30, 2012 11:15 pm 
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^ thanks for the suggestions.

I am going to do some mini batches of the various suggestions (including the flax idea) and I will certainly post up my results. Smoked almonds are like crack to me so the trials will be sampled really quickly...hell, even bad smoked almonds are still great so I really can't lose.


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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Sun Jul 01, 2012 12:40 am 
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I think flax is gonna impart too much flavor!

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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Sun Jul 01, 2012 8:10 am 
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Just use ener-g egg. It works.


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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Mon Jul 02, 2012 12:05 am 
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kittee wrote:
I think flax is gonna impart too much flavor!


I changed my method because I think you are right.

This worked perfect:

I used 1 t flaxseed whole seeds soaked in 2 t of water for 8 hours until slimy and then I strained the slime off. I had to put the seeds back into the cup and mix another 2 t of water in and then strain some more because the slime was too thick to go through my strainer. This gave me the exact egg white consistency that I was looking for and did not impart any unwanted flax flavour on the finished product.


I appreciate all you insightful suggestions....now I shall gorge myself.


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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Mon Jul 02, 2012 9:08 am 
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mmmm. flax slime. (FYI, the scientific name is mucilage. not that that sounds much better than slime.) :-)

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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Mon Jul 02, 2012 3:22 pm 
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Late to the party, but, has anyone tried actually smoking almonds (like in a stove-top or stand alone smoker)? I'm curious if they would absorb much flavor that way.


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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Mon Jul 02, 2012 3:31 pm 
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Ariann wrote:
Late to the party, but, has anyone tried actually smoking almonds (like in a stove-top or stand alone smoker)? I'm curious if they would absorb much flavor that way.


Lol....I can't believe I haven't thought of that route: I have a little chief smoker and I have tried smoking everything from rice to lentils to cheese but it just never occurred to me to smoke almonds.

I would be that almonds tossed in a little seasoning and then smoked 1-2 pans of chips and then finished in the oven at 350 till roasted would be really successful. Little moisture on the almonds would open up those pores and let the flavour in pretty nicely. I think the potential for problem would be too much smoke flavour as opposed to not enough.

I am try this real soon.


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 Post subject: Re: Smoked Almond egg replacement question
PostPosted: Mon Jul 02, 2012 8:48 pm 
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Smoked rice and lentils?! I will dream of such loveliness tonight.

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