How To Boil Chestnuts Recipes

HOW TO BOIL CHESTNUTS

Steps:

• Start by rinsing fresh chestnuts in cold water.
• Using a small sharp knife make a small cut on each chestnut. For boiled chestnuts It's enough just to dig in a tip of the knife.
• Transfer chestnuts to a large pan and fill it with cold drinking water. Add bay leaves and a drop of olive oil.
• Bring to boil and cook on low heat for 25-30 minutes. Cooking time depends on the size of chestnuts. The large the nuts more time it need to be cooked.
• To test, take out one chestnut at 25 minute mark and cut it open. If the pulp is soft and creamy chestnuts are done. If not let cook for another 10 minutes and taste again.
• Once ready, drain chestnuts and pass them quickly under running water.
• Wrap first, in a large piece of parchment paper (to absorb excess water), then wrap in a kitchen linen towel and let rest for a few minutes.

BOILED CHESTNUTS

Steps:

• Fill a large pot with water.
• Rinse the chestnuts.
• Place one chestnut on a damp tea towel with the flat side down. Hold it firmly between your thumb and finger and score through the two layers. That is to say, the outer hard shell and the soft inner membrane. Take extra caution in cutting them.
• Place the scored chestnuts in the pot of cold water. Bring to a boil, then lower the heat to obtain a nice gentle simmer and place a cover, tilted slightly open. Simmer for approximately 30 minutes. The total boiling time will depend on their size and what you plan on making with them.
• Test one chestnut to make sure it has reached your desired texture. Turn off the heat. Leave the chestnuts in the pot with the water to cool down. When cool enough to handle, work quickly with one chestnut at a time to remove the outer shell as it hardens quickly.With the tip of a knife, remove the outer shell and then peel off the inner skin. Repeat until there are no more nuts.

OVEN-ROASTED CHESTNUTS RECIPE

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Using a sharp paring knife or chef's knife , make an X-shaped cut on the round side of each chestnut. This critical step keeps them from exploding from internal pressure when heated and makes peeling easier after roasting.
• Arrange chestnuts on a baking rack or a baking sheet.
• Transfer the chestnuts to the oven and roast them until the skins have pulled back from the cuts and the nutmeats have softened. The actual time required will depend on the chestnuts but will be at least 15 to 20 minutes.
• Remove the nuts from the oven and pile them into a mound in an old towel. Wrap them up, squeeze hard-the chestnuts should crackle-and let them sit for a few minutes.
• Pull and snap off the dark shells to reveal the yellowish white chestnuts. While peeling, make sure to also remove the papery skin between the shell and the chestnut.
• Enjoy.

HOW TO ROAST AND PEEL CHESTNUTS

Steps:

• Preheat your oven to 425 degrees F. To prepare your chestnuts, grasp them firmly between your thumb and index finger and carefully make a long slice across the rounded top of the chestnut with a sharp serrated bread knife. Careful, the shell is slippery. You should be able to slice it in one motion. If you have trouble cutting through, use gentle sawing motions, don't force the blade down or you run the risk of cutting your hand.
• Be sure to cut all the way through the shell.
• Once all of your chestnuts have been cut, place them into a small saucepan and cover with water. Bring to a simmer.
• Once the water begins to simmer, remove the chestnuts from the water using a mesh strainer or slotted spoon and transfer them to a baking sheet.
• Roast for 15 minutes, or until the shells begin to peel back where you cut into them.
• Remove the chestnuts from the oven. Place them into a bowl and cover with a towel for 15 minutes. Allowing them to steam a bit will make them easier to peel.
• Once the 15 minutes have passed, simply pull on the shell and slip the chestnut out. Some will be easier to peel than others. Both the outer shell and the tough brown skin around the chestnuts should be peeled off. If you run into any nuts that seem gooey or disintegrated inside, it means that they have spoiled. Chestnuts tend to have a short shelf life, spoiled nuts should be tossed.
• Voila! You now have freshly roasted and peeled chestnuts. They're not the easiest things to peel, but these tender, sweet and fragrant nuts are a welcome treat during the winter months.

20 BEST WAYS TO USE CHESTNUTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chestnut recipe in 30 minutes or less!

ROASTED CHESTNUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
• Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
• Allow to cool and peel off the shell.
• Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

BOILED CHESTNUTS

Steps:

• In a large pot add enough water to cover the chestnuts and bring to a boil. Add the chestnuts and cook for approximately 45 minutes. Drain the chestnuts and peel off the outer shells.