How to boil pine cones

To eat pine nuts, need to wait for autumn, because in this period, the cones of the cedar are solid and can shuck effortlessly. But what if I want to try nuts in summer?

You will need

• pan
• - cones
• - water
• grass
• - skimmer

Instruction

1. The kernel of cones ripen long before the "armor" will become hard and dry. To dry pine cones, try to boil. Enter the required number of cones and look for a roomy saucepan, but only that after cooking you will not be sorry to leave. The fact is that due to the high temperatures emitted resin will inevitably deposited on the walls, and to wash them is almost impossible.
2. Put the bumps on the bottom of the tank, pour them so that they are completely under water. Another subtlety to keep the bumps pop up under the water, put on top of a thick layer of grass. If you are going to save the broth for use in cosmetic or medicinal purposes, put the grass that needs to be part of a decoction. In addition, a fairly thick layer of grass will not allow the resin to be allocated again to settle on the cones.
3. After boiling, leave the broth simmering on low heat. To remove it from the stove can be when feel specific resinous smell (but no longer than 45 minutes). On average, to pine cones opened up, it will be enough 20-30 minutes. By the way, cooking them is appropriate alone, since not all family members will be pleasant exuded a heavy scent. Even better, for this procedure, you select a location under the open sky.
4. Remove the pan from the heat, fish out with a slotted spoon grass. Then, remove from boiling water and place cones or spread out the cloth such as an old towel or on a surface that will allow water to drain. And when cones are cooled, you can easily shuck them by hand, as when cooked they become hard and no resin.