What nut shell is poisonous?
Chef's answer
The shell of the cashew is poisonous. The United States consumes over 90% of the world's cashew crop. The colloquial name for the cashew nut comes from the Portuguese name for the nut, caju. Oil from cashew nut shells is used in insecticides, brake linings, and rubber and plastic manufacture.
Frequently asked Questions 🎓
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Things to do with scallop shellsScallop Shell Candles. Materials: Hot glue gun. ... Scallop Shell Fairy Lights. Materials: Hot glue gun. ... Scallop Wind Chimes. Materials: ... Scallop Shell Terracotta Pot. Materials: ... Scallop Shell Key Chains. Materials: ... Scallop Shell Magnets and Ornaments. Materials: ... Pastry and Pie Crusts. Materials: .
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There are two groups of shellfish: crustaceans (such as shrimp, crab and lobster) and mollusks (such as clams, mussels, oysters, scallops and octopus). Allergy to crustaceans is more common than allergy to mollusks, with shrimp being the most common shellfish allergen for both children and adults..
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In Europe (and lots of other places outside of the US), scallops are commonly served in their shell with their delicate coral-colored roe attached, something rarely seen in the US, in part because the US Food and Drug administration has more stringent regulations for scallops with the roe attached, citing an increased ....
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The main difference between Clam and Scallop is that the Clam is a common name and Scallop is a common name for several shellfish. ... In particular, edible infaunal bivalves are often called clams. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot.
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Open lobster tail to separate the meat from the shell Using your thumbs and fingers, gently spread the halves of the tails apart, keeping the meat attached near the end of the tail.
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Wrap your fingers around the shell firmly, leaving the lobster meat exposed on both ends. Poke the fork tines into the end of the tail, where you pulled the fins off. If you're comfortable using your fingers, just poke one or two fingers into the rear end and push through the tail shell..
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Unlike clams, mussels, and other bivalve mollusks, the scallop cannot close its shell completely. This is why they have a short shelf life out of water and spoil so quickly..
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