Instagram
Facebook
  • Don't get caught out by the 'rod police' - get your rod licence now - buy on-line here: http://www.postoffice.co.uk/rod-fishing-licence
    Page 1 of 2 12 LastLast
    Results 1 to 20 of 31

    Thread: How to prepare tiger nuts

    1. #1
      Site Connoisseur
      Join Date
      Jul 2004
      Location
      tyne and wear
      Posts
      1,299

      Default How to prepare tiger nuts

      Hi just wondering if someone could tell me how to prepare tiger nuts also does the same apply to most other nuts.

      cheers in advance
      daz
      You can lead a horse to water but a pencil must be lead....

    2. #2
      Elite (Bronze) newbe's Avatar
      Join Date
      Nov 2006
      Location
      shepperton
      Posts
      1,926

      Default

      have a look on ccmoores web site they have a list of all particle baits and prep times http://www.ccmoore.com/

    3. #3
      Elite (Bronze) NicB's Avatar
      Join Date
      Mar 2007
      Location
      Essex
      Posts
      1,531

      Default

      Soak them for 24hrs, simmer them in their own water for half an hour or so, making sure they are cooked through. Seal them in a bucket, some add mollasses or sugar or any other sweetners and leave for a while, some like to use them fresh, I prefer them to ferment for atleast 4months.

    4. #4
      Elite (Bronze) newbe's Avatar
      Join Date
      Nov 2006
      Location
      shepperton
      Posts
      1,926

      Default

      use brown sugar if you want them to go slimmey

    5. #5
      Elite (Bronze) NicB's Avatar
      Join Date
      Mar 2007
      Location
      Essex
      Posts
      1,531

      Default

      I have also used a small amount of molasses and normal white Sugar and the fermenting process has taken care of the slime, thery will slime up purely on their own natural sugars...

    6. #6
      Elite (Bronze) newbe's Avatar
      Join Date
      Nov 2006
      Location
      shepperton
      Posts
      1,926

      Default

      oh rite i got told to use brown sugar and that they slim up in a week or two although mine seem to take 3-4 weeks to slime up. i will have to remember the molasses next time

    7. #7
      Elite (Bronze) NicB's Avatar
      Join Date
      Mar 2007
      Location
      Essex
      Posts
      1,531

      Default

      Not sure if Molasses will effect the fermenting process to much mate, just a natural sweetner, nice and gooey as well (tech termanology)

    8. #8
      Elite (Bronze) newbe's Avatar
      Join Date
      Nov 2006
      Location
      shepperton
      Posts
      1,926

      Default

      tried some demerara (spelling) sugar the other week and it went like a gloopy caramel and very sticky

    9. #9
      Elite (Bronze) NicB's Avatar
      Join Date
      Mar 2007
      Location
      Essex
      Posts
      1,531

      Default

      cool, what ever works for you mate. Daz, aslong as they have been thourahly soaked and bolied for a good half hour then you will be ok

    10. #10
      Frequent User
      Join Date
      Feb 2005
      Location
      Sandhurst
      Posts
      164

      Default

      How much sugar would you use to say a kilo of nuts and do you put it in during the soaking process or after they have been boiled?

    11. #11
      Elite (Bronze) NicB's Avatar
      Join Date
      Mar 2007
      Location
      Essex
      Posts
      1,531

      Default

      basically what I do personally is that I use about quater of a pint of molasses to about 4kg's and dilute it in boiling water to make sure it will disperse evenly and use that liquid to soak them in... I then boil them in the same water adding about 3table spoons of sugar, then let them cool slowly, then put them in a bucket whilst still luke warm and keep them sealed for a good few days, but as I say I leave mine for about 3/4 months minumium befor I use them

    12. #12
      Elite (Bronze) rperry's Avatar
      Join Date
      Jul 2003
      Location
      20 mins from Gods own stripes
      Posts
      2,639

      Default

      I soak for 24, simmer for 30 mins in the same water then lob the lot in a cool box with a sprinkling of sugar! Nowhere near as good as the dynamite ones though...

      a bit off subject but I like my nuts no more than a week old when they just start to go gooey, I then find that they go sweet/rancid after this. I did however see a really small plastic pot of tigers the other day (about 2 handfuls) and they said they stay fresh even when opened, hows that?

      I know the tins and dynamite ones are cooked in the tin / cans and once opened last a week tops (IMO) so how do they shelf life them? The container wasn't air tight, they were still damp and glistened (but there was no liquid / goo) so how they do it?
      We love you, we love you, we love you
      And where you go we follow, we follow, we follow,
      Cause we support the The Palace, The Palace, The Palace
      and that's the way we like it, we like it, we like it

      The famous Alan Mullery went to Rome to see the Pope and this is what he said....................

    13. #13
      Elite (Bronze) newbe's Avatar
      Join Date
      Nov 2006
      Location
      shepperton
      Posts
      1,926

      Default

      i seem to do mine differently as i soak mine for 48hrs then boil them in the same water for 40mins then chuck the lot in a bucket and then add the brown sugar put the lid on and leave for as long as it takes them to slime up. i base the amounts on dry weights and add 1/3 of a small bag of brown sugar to 1kg of dry tigers but obviously add the sugar after boiling.

    14. #14
      Site Connoisseur
      Join Date
      Nov 2001
      Location
      Sevenoaks, Kent
      Posts
      1,220

      Default

      Quote Originally Posted by rperry View Post
      I soak for 24, simmer for 30 mins in the same water then lob the lot in a cool box with a sprinkling of sugar! Nowhere near as good as the dynamite ones though...

      a bit off subject but I like my nuts no more than a week old when they just start to go gooey, I then find that they go sweet/rancid after this. I did however see a really small plastic pot of tigers the other day (about 2 handfuls) and they said they stay fresh even when opened, hows that?

      I know the tins and dynamite ones are cooked in the tin / cans and once opened last a week tops (IMO) so how do they shelf life them? The container wasn't air tight, they were still damp and glistened (but there was no liquid / goo) so how they do it?
      Replace the water with an oil or other non water based liquid perhaps?

    15. #15
      Elite (Bronze) newbe's Avatar
      Join Date
      Nov 2006
      Location
      shepperton
      Posts
      1,926

      Default

      i think its cotswold baits that do pva friendly tigers and they look as if they have been cooked in some kind of oil but imo dont smell off tigers

    16. #16
      Elite (Bronze)
      Join Date
      Sep 2007
      Posts
      2,818

      Default

      I think NicB should write the next book.... Thicky's done it... Now you Nic!


    17. #17
      Frequent User topgun's Avatar
      Join Date
      Jan 2006
      Location
      kent
      Posts
      210

      Default

      I put in 8ozs of sugar from the start, mix the sugar with boiled water and cover the nuts leave soaking for 48hrs then add any flavour, then cook for around 45mins, place in air tight container and leave for a week or two,this has caught me a few inc 40+ from a French venue

    18. #18
      Frequent User
      Join Date
      Oct 2005
      Location
      Cheshire
      Posts
      174

      Default

      I soak the tigers for about 5 days, changing the water after 3 days to stop them going off. I've found that the usual advice of soaking for 24 hours to be too short a time....the nuts are still wrinkly and haven't swelled up fully after 24 hours...at least 3 days needed IMO.

      I then boil for 40 minutes and then add sugar and leave in a sealed bucket until slimy, which usually happens after about a week. I then divide up into small batches and freeze.

      I'm interested in giving the molasses a go, a natural sweetner may be better?

    19. #19
      Elite (Gold) LIP's Avatar
      Join Date
      Jul 2006
      Location
      here
      Posts
      4,710

      Default

      No need for any additives mate,after cooking just seal them up and wait a week,as soon as they start smelling like a strong cider there ready,if you really want to add something try honey or golden syrup, but you better add it when there fresh from cooking,dissolves better.i.e warm water.
      Last edited by LIP; 18-01-2008 at 20:47. Reason: p,s and q,s
      Never argue with stupid people,they will drag you down to their level and beat you with experience.

    20. #20
      Elite (Bronze) bubbles brat's Avatar
      Join Date
      Oct 2002
      Location
      2 down 3 to go
      Posts
      2,379

      Default

      coco cola sssshhhhhhhh
      pink is not a colour
      its a attitude

    Posting Permissions

    • You may not post new threads
    • You may not post replies
    • You may not post attachments
    • You may not edit your posts
    •  
    Designed and Developed By: Advanced Web Designs | www.awdltd.co.uk