have a small problem with walnuts - they often develop a bitter and unpleasant aftertaste. Here they buy these peeled nuts in large enough bags, and the problem of taste increases over time, after the opening. I try to deal with it, keeping the nuts in the freezer. This greatly slows the oil oxidation process.
This month I received a nice gift that included a good amount of walnuts in their skins. It was not clear to me whether he enjoyed them, and attempts to crack the old method that suited the pecans (pressing two hands against each other until the shell of one surrendered) did not succeed, because my hand was not big enough to comfortably fit two big ones. But I quickly discovered that the schnitzel hammer was also effective with these. And I also discovered that the taste of those who break up a fresh one is really wonderful. It is not at all like peeled nests. Really delightful! It's worth trying the next time you get to the next crack.
And because the taste was so tempting, and it was hard to go back to those in the Fraser, I used the familiar and wonderful improvement method - soaking it in water. Take a handful of such nuts, rinse them thoroughly with water, and place them in a container with at least water per day. Replacement of water. Then you can savor their wonderful milky taste, without a trace of the familiar and unpleasant side-effect. recommended!