Once peeled, pistachios have a thin skin on the nut that sometimes needs to be removed to make a recipe. The skin is perfectly edible, but it can spoil the texture of pistachio puree and can strip the walnut of the beautiful and distinctive green color. For pistachios with small holes where neither the thumb nor the tooth can fit, use a spare shell to open the nut. Simply slide the thin end of the shell into the crack and give it a sharp turn to open the pistachio shell.
Other good pistachio levers are a clean coin, a small screwdriver the size of a computer, a pocket knife or the tip of a scissor. But boy, pistachios are a pain in the ass. Bombing those little ones can not only take years, but it can also be a dangerous activity. These shells have very sharp edges, so you can cut a finger in the blink of an eye.
And once they salt the nut, it's ready to go. Not to mention the number of broken nails we've had because of pistachios. GET RID OF ALL THOSE EXPENSIVE MANICURES FROM OUR PAST. The woody composition of pistachio shells makes them very useful for making fire.
Assuming you're not a person who likes the sensual experience of breaking the shell and extracting a pistachio, what's the best deal to buy with or without a shell? A whole pistachio, shell and all, weighs about 0.02 ounces (0.57 grams), and the grain or nut, that is, the portion of the pistachio eaten, makes up approximately 53 percent of that weight. You might suspect that would make skinless pistachios cheaper. But if you look at the prices charged by retailers, shelled pistachios tend to be more than twice as expensive per ounce as those with shells, so all you save is the trouble of extracting them and paying a substantial fee for that luxury. Because you know that you only pay for grains, not for shells or closed pistachios, which are difficult to open.
However, since they do not undergo the peeling process, it is normal that they are less expensive than unshelled pistachios. Shelled pistachios tend to be less expensive per unit than skinless pistachios, but shelled pistachios are cost-effective. If you eat pistachios regularly, you might be wondering what, if anything, can be done with the shells. After harvesting machines remove those pistachios from the trees, they can be salted and roasted while they are still inside the shells, since that natural crack allows heat and salt to enter the nut, eliminating a step in the industrial process and saving processors some money.
Most shelled pistachios end up being used for cooking and for making products such as pistachio ice cream. This process is more pleasant for them and may cause them to eat less because they spend some time opening the pistachios in the shell. Comparing the weight of shelled pistachios with shell pistachios shows that you actually pay less with unshelled pistachios. When you remove the shells and chew the nuts (yes, that's the real name), you pick up a pistachio that has a narrow space or, worse, one that is tightly closed.
Most pistachio shells break naturally during the ripening process, making it easy to open them by hand to reach the inner nut. Sometimes, you can find empty shells in the shell of pistachios, meaning that the shell weighs more than the kernels. The shell is the hard, inedible layer of pistachios and must be removed to access the grain. Now, if you remove the skin in addition to the peel, you'll have a peeled green pistachio (GPPK).
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