2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
From the beginning of autumn and throughout the winter until spring, roasted chestnuts warm the streets of many cities with their aroma and warmth, not only in Europe. Edible sweets chestnuts they ripen at the end of the first autumn month and can be stored throughout the winter, making them a seasonal fruit for the coldest season.
The smooth, mahogany fruit of the chestnut tree, hidden in a thorny bark, is an important food that was essential both for the tribes that preceded the Romans in Italy and for the legionaries of the world empire. It is no coincidence that chestnuts are also known as forest bread.
In the XIX century the main taste of the fruit was ennobled with other ingredients - cedar nuts, raisins, rosemary and others. Culinary subtleties appear in the preparation of recipes with chestnuts, the most famous of which is the candied chestnut, which brought fame to the small French town of Priva. They are no less valued chestnut-based specialties - the refined chestnut cream, the chestnuts flavored with cognac, chestnut puree and other French culinary delicacies.
The infinitely tasty and sociable fruit has a slightly sweet taste, carries the breath of the forest, wild mushrooms and mosses. However, there is something that makes it very difficult to consume and process. This is its double scale. The first of them is distinguished by its hardness and smoothness, but is easily peeled with a sharp knife, even when the fruit is raw. The inner skin that surrounds the fruit can only be removed if the chestnut is cooked or roasted.
Here are a few culinary subtleties for easy processing of chestnuts:
To facilitate the process, chestnuts are boiled for about 3 minutes with some vegetable fat. Peel before cooling completely.
Another option for easier skin removal is if they are kept overnight in a freezer and immediately after removal they are immersed in boiling water. After a minute you should transfer to a cold and start peeling the bark.
However, if the dish requires the chestnut to be peeled, the fruit should be pierced or cut in the shape of a cross at the bottom. If they are not cut so as to break the integrity of their shell, they will literally explode when heated.
Chestnuts are the easiest to peel after cooking, which is the most popular method of heat treatment. Selected chestnuts are cut with a sharp knife, put in a saucepan with water to cover them and cook for about 30-40 minutes.
They are ready when they start to split. Allow to cool slightly and peel. C ready chestnuts all kinds of culinary masterpieces can be created.
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