/ck/ - Food & Cooking

>>15310525

>>14186423
>I have no idea how to make them. There are the boomer rednecks who sell them out of coolers by the side of the road... they have life skills I will never have despite my masters degree.
Years ago, boiled peanuts were a rare seasonal item. This is because they were made from green peanuts, ie immature peanuts pulled up from the ground early. Since they are very perishable, you would only see them maybe 3-4 times over the Summer months from each field, and you'd snatch them all up and boil them, eating them cold from the fridge for a few days after that. The shells are thinner, and shells are lined with thick lining of sweet white meat, as well as the peanuts themselves, like it's all soaking wet in brine and delicious. Think of it like whole edamame, really. Soft and salty.
Molding on very perishable peanuts is a real thing. Gotta make sure they get to market fast, and that you didn't dredge them up when the ground was too damp either. Hard call on this.

Nowadays, to make sure you can sell it at every gas station/side of the road 24/7/365, they use mature raw (dehydrated) peanuts, and it's just not the same. Also, it takes much longer to cook, as the shell is first to rehydrate, then the insides. Green peanuts are done within a couple of hours on a low simmer, like beans, and nice to let them cool right in the pot sucking in more softness. Hard shelled mature peanuts need literal 12-16 hours in a crock pot before that brine even enters inside the hard thick shell. It's almost as good as green peanuts in flavor, but it's worth finding the real thing for the texture and enjoying that extra meat. Ask your produce manager when they come in, you may not easily notice them. Warning, they'll be a bit pricey, possibly like $6/lb or more :/ Perishable, ya know. Buy 2-3lbs min for your effort.

Shells look kind of straight, versus curvy? Green.
https://pressureluckcooking.com/recipe/instant-pot-southern-boiled-peanuts/

>>12674743
OPs pic is weird. I suppose someone thought that crab boil used to make cajun boils should be used for peanuts. But, peanuts have a mycotoxin issue, and I wouldn't touch the other things in that bag.

But, I grew up having grandparents make boiled GREEN peanuts when it was the tiny short growing season of green peanuts. It's seasonal. It's rare. They have a really short shelf life until cooked. If you want to run a stand on the side of the road or in your gas station, what would you do to have it year round? You'd use raw mature peanuts instead. Not. the. same. If you have never had the real thing, go now to your store. Green peanuts are maybe in the produce area, but check the bag for mold.

The good stuff is boiled green peanuts in brine. Green peanuts are a quickly spoiling local agriculture product, where the inside of the shell is somewhere between forming the little peas and still lined in soft peanut like tissue. The tissue lining the extremely thin shell is the same flavor as the soft not fully formed peanuts and soaks up cooking brine. And you suck on them as you would say a crawfish shell for the juices, eating it all, since the shells are so thin and flexible.