2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Chestnuts are a favorite delicacy from ancient times. The most ancient Romans and Greeks loved to eat them for dessert or wine appetizers.
Chestnuts are widely used in European cuisine. They are included in the menu of many restaurants in France, Italy and other places known for their quality cuisine.
For example in Paris chestnuts are cooked right on the street in special large stoves. In addition, in France they are baked on fire, in pans with special holes, cooked in chestnut soups, served with seafood. Even bread with chestnuts and sweets are made from chestnut flour.
Chestnuts are extremely healthy because they contain natural plant proteins and carbohydrates that are easily absorbed by the body. They contain important substances such as ascorbic and folic acids, potassium, copper, iron and zinc.
Raw chestnuts are best stored in dark, cool places - such as cabinets.
Rules for cooking chestnuts
There are many ways to prepare chestnuts. Even the simplest cooked chestnuts can give you great pleasure while eating them. To do this, wash the chestnuts and without splitting them, put them to boil for about 40 minutes in salted water.
The easiest and tastiest is just to bake this useful autumn food in a pan, the aroma of roasted chestnuts is just amazing.
First, they must be peeled. This can be done with scissors or an ordinary knife. If the chestnuts are not fresh, it will be harder for you. Then you can, first, boil them in a little salted water or cover them with a damp cloth. This will allow them to steam well and the bark to peel more easily.
When cooking chestnuts use a large and thick pan. No need to add any oil! Remember that chestnuts should be roasted over medium heat. You should eat immediately roasted chestnutsbecause when they cool, their unique taste will disappear.
There are special ones pans for roasting chestnuts. Their distinctive feature are small holes at the bottom.
Roasting chestnuts in the oven
Rinse the chestnuts under running water. Make two incisions on the round side of each chestnut. To do this, use a plain or small serrated knife to avoid accidental injury.
Spread the chestnuts on a baking sheet with the flat side down (cut up) and sprinkle the chestnuts with clean water.
The oven must be preheated to 220 degrees. Place the roasting chestnut leaves as close to the heating source as possible. Bake the chestnuts for 20 minutes.
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