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Monday, October 8, 2012

Boiled Peanuts

 
Boiled Peanuts
 
Sunday morning, we heard the big tractors coming our way before we actually saw them.  They were coming to dig up the peanuts in the field across the road from our house. 
 
Phillip and Brent love their boiled peanuts when football season rolls in.  Phillip is serious about getting the best green peanuts that he can find for his boiled peanuts.  For several years now, he has been buying his green peanuts from McNeil Farms in Dothan.  He usually buys them in early to mid September.  He likes for the peanuts to be filled out and prefers Valenzia green peanuts.
 
I bought two 40 qt. industrial kitchen pots from Moore Restaurant Equipment in Dothan for Phillip to boil his peanuts in.  They will each hold 1/2 bushel of peanuts, so he is able to cook a bushel of peanuts at the time.  He pours 1/2 bushel of peanuts in each pot and then fills the pot with water up to about six inches from the top.  He then places the pots on a gas cooker and brings the water to a boil.  Once the water is at a rolling boil, he lets them cook for one hour.  He then cuts off the fire and adds one box of salt per pot.  He stirs each of the pots and then lets them cool for 30 min.  They will be absorbing the salt and he checks them for taste.  When they reach the desired salty taste, he adds a bag of ice to each pot.  This will stop the cooking process.  He dips the peanuts out with his hand and this strains the water.  He places the peanuts in a quart freezer zip-loc bag and they are ready to be placed in the freezer. 
 
Note:  The reason that you put the salt in last instead of when you begin cooking the peanuts is that they will not boil over.  Also, the peanuts will not absorb the salt until they begin cooling down.

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