Here are some tips on the preparation and consumption of chestnuts
Are you thinking about how to peel chestnuts? Perfect! This is definitely the article you were looking for. In fact, I will give some food advice on chestnuts … In particular I will explain to you the traditional secrets of Italian cuisine. They are one of the typical products of the autumn season.
Ways to cook them
Consider this, generally according to the traditional cuisine of our country the methods that are used to cook chestnuts are four.
The first is the classic one and you should perform an incision on the top of a few centimeters after leaving them soak for a few minutes in cold water. Then the chestnuts are placed in the oven at a temperature of about 220 ° for about 20 minutes. If you are thinking
instead of boiling them, immerse the chestnuts after washing them in a pot full of water boiling on the stove for about 30 minutes. Then drain and leave to cool for a few minutes.
Consider this: the grill method expects the same kind of preparation of the previous ones. Once ready they must be placed in a special baking tray and then placed on the fire. The cooking time normally required is 25 minutes. Finally, the latter is one of the most used at home and calls for the same incision on the skin to prevent it from bursting during cooking. Use a special frying pan and cook over medium heat for about 15 minutes.
The secrets to peel them
Now I’ll show you some food tips you have to use to make chestnuts easier to peel. The first one I introduce is an alternative method that is not often used to open every single chestnut. It consists of putting them for about 2 hours in the freezer and then boiling them in a pot of hot water. I also recommend adding a spoon of oil to the cooking water. This way, when ready and laid on a damp cloth, the skin will come off with ease.
Wait for the next one: the second is to leave the chestnuts in water for about 30 minutes before baking. In this way the skin will be softer and easier to remove. Another way to remove chestnut skin is to wrap them simply inside a cloth for a few minutes. Thus, the moisture retained by the cloth helps the skin to detach easily.
The last suggestion I want to give is perhaps the most obvious, but also one of the most underrated ones. It’s just to eat them when they are still hot. Apart from being less good when they are cold, it is more difficult to break them open. Additionally, a trick that is handed down through the tradition of Italian cooking is to let them cool inside a bag so that the heat does not come out immediately. What are you waiting for? Run and get your chestnuts and remember to follow the advice on how to peel them!