Practice makes perfect peanuts
Over the years, I have become quite the fan of boiled peanuts.
I remember the first time my father bought some from a wizened old man at a roadside stand in the Carolinas. The shells were an ugly, dark brown color and the peanuts themselves looked more like pinto beans or kidney beans to me. They were soft like cooked beans, too, and salty.
Not everyone in my family likes them, but my own devotion to boiled peanuts was sealed when our buddy Mike started bringing them to the beach every summer. There’s nothing like sitting back in your beach chair, listening to the ocean and sucking on salty boiled peanuts.
Yesterday, I came across some green (raw) peanuts in the shell at a local market. I wondered: Could I possibly recreate the boiled peanuts of the roadside stands in the Carolinas? The answer was a resounding NO, I could not recreate them. At least not in about 45 minutes.
I did try, however. I boiled them for about 20 minutes in salty water, then let them soak for another 10 minutes or so. At that point, everyone got impatient for a snack, so I drained them and served them up.
The shells looked nothing like the lovely ones pictured above. They just looked like tan peanut shells. I wondered where that dark color comes from. The peanuts inside were softened and had a nice flavor, but they were nowhere near as salty as roadside boiled peanuts.
I realized then that every time I’ve bought boiled peanuts, they’ve come out of a big cauldron filled with hot, salty water. Who knows how long they have been sitting there? Perhaps all day. And maybe steeping in that liquid for hours turns them a darker color and lets the salt soak in.
I’m sure some Southerner out there has the answers to these questions. I don’t consider this a failed experiment, just the first attempt at a snack that I’m determined to keep practicing until I get it right. Isn’t that the secret to most good cooking?
July 3, 2008 - 10:09 AM
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I’ve seen them along the road, from the keys to Virginia and never once enjoyed them (yuk).
As an original NYer, I know even less about preparing them than you. I admiring you for trying though. Bravery in the kitchen should be commended!!
Now, roasted chestnuts I can do…
Yes, practice makes perfect. I LOVE boiled peanuts. Here’s a link to a website that has recipes and info on them. Turns out the boiled peanuts are much healthier than the dry or oil roasted ones are.
http://whatscookingamerica.net/History/BoiledPeanutsHistory.htm
I live here in the heart of boiled peanut country. You can buy them from old men who set up their trucks in grocery store parking lots to the concession stands at high school football games. I’ve even see folks flavor them with cajun seasoning – yummy!! Boiled peanuts are quite good, especially straight from the pot when the juice is still warm. I’ll see if I can squirrel away a recipe (pun intended) from a local for you!!
Unrelated to peanuts:
Kroger expands Ground Beef Recall
http://www.msnbc.msn.com/id/25501826/
I make them every chance I get. There really is no secret other than time. The salt is to taste and the time is to taste. I’ve even seen some people add sugar in with the salt (not to sweeten them, just to change the character.)
I usually put as many peanuts as I want into a large pot and fill it with water. Add a cup or two of salt and bring it to a boil. The saltiness will change as the water goes down so you can regulate it somewhat by adding more water or letting more boil away. I usually let them go for several hours and then let them cool to room temperature in the brine. Then you can drain them or not, but be sure to refrigerate them.
I acually like them less done than you get from a roadside stand. I think they’re best when they are still have a little bit of texture, not mushy like you had.
The best way to check for doneness? Just fish one out and eat it. You can get a feel for how the taste and texture change over time and decide for yourself how you like them.
Duh to my saying boiled nuts are healthier than oil roasted ones. That’s pretty much a given, I just didn’t realize how good for you peanuts are.
I am from eastern NC. One of my favorite memories is going out to the fields and pulling up peanuts. Then we would bring them home, pull the peanuts off the vine and start washing them in a big tub in the backyard. Mom would wash them again in the kitchen before cooking. Then it was all about waiting while that huge pot of peanuts boiled away on the stove. My first experience cooking them was similar to yours. I kept tasting and tasting waiting for them to get ready. I have found that the cooking time varies depending on several factors: how long they have been out of the field, what stage of the growing season (early, mid or late), the size, and your preference of mushy or with a little texture. Generally it takes a minimum of 2-3 hours of cooking and about an hour of sitting in the pot….if you are able to wait that long! I am so happy to see boiled peanuts finally given the recognition they deserve after years of folks saying…”you eat boiled peanuts???”
Boiled peanuts in my humble opinion are an art as well as a southern tradition. You first must obtain fresh green peanuts, preferably from a local farmer. True green peanuts are straight from harvest, NOT a grocery store. I use a propane burner and a turkey frying pot. I mix 6 quarts water and 1 cup kosher salt, a little over 1/4 cup sugar. stir well till dissolved.pour water into pot and bring to boil, and green peanuts, cook until desired texture checking every hour or so for texture. Turn off heat when desired texture is achieved and let soak (checking often) untill desired saltiness is achieved. Drain, eat and freeze what you can’t eat.