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Pistachios: Chef Orieux’s touch

Pistachios: Chef Orieux’s touch

Go-to and easy appetizers, pistachios are perfect in every way: savoury or sweet. A small portion of these shelled fruits is enough to get an astonishing health. For that, it is best to select the greatest pistachios and the eco-friendly chef Gael Orieux of the Parisian restaurant Auguste tells you more now!

How to choose and store pistachios  

When purchasing the nuts in their shells, look for blemish-free, ivory-colored shells that are split open at one end. Avoid pistachios that are cracked beyond their natural opening. Unopened shells—besides being nearly impossible to peel open—are an indicator of immaturity. The kernel, or nutmeat, should be yellow to dark green in color. The greener the nutmeat, the better the flavor.

Since the shell splits upon ripening to expose the nutmeat, pistachios have a limited shelf life. If keeping the nuts for just a few days, you can place them in resealable bags and store in the pantry. For a longer storage period, place pistachios in an airtight container in the refrigerator or freezer. Unshelled nuts may be stored for three months in the refrigerator or up to one year in the freezer. To refresh pistachios that have lost their crunch, toast them in a 200 F oven for 10 to 15 minutes.  

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