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    tip#2 The Easiest & Yummiest Chestnuts

    tip#2 The Easiest & Yummiest Chestnuts – Τα πιο Εύκολα & Νόστιμα Κάστανα

    I love chestnuts! Boiled, baked, marron glacé, whatever! Every winter I wait for their appearance in the market. But every time their peeling is exhausting.

    For their peeling, I’ve tried everything… Carving their bottom crosswise and boiling them in salted boiling water for 25-30 minutes and then peeling them warm. Re-boiling them to go through the paring. Carving the top crosswise, because this way they can be peeled more easily …. Soaking them before boiling. Neither of these tricks helped me have the whole chestnuts at the end, most became pieces. The result …. broken chestnuts and broken nerves ….

    Until a few days ago, leafing through some old issues of the Greek magazine Gastronomos, I came across an oblation to chestnuts (yum!), with recipes from Evi Voutsina. In one of them she said that we carve chestnuts on their bottom (only the outer peel) and bake for half an hour at 200oC/400oF. Peel the outer peel and then pour chestnuts in boiling water for 10 minutes to soften so the inner peel can be removed easily.

    tip#2 The Easiest & Yummiest Chestnuts – Τα πιο Εύκολα & Νόστιμα Κάστανα

    Since I had chestnuts, I tried it. But, since I was really cautious, I carved not only the bottom of the chestnuts, but the sides as well. I was thrilled with the results!! Those who do not have a fireplace, like me, will understand me. Chestnuts peeled by themselves. They didn’t even need boiling, because the inner fibrous paring came out very easily. Besides, you can see the photographs. And they were very tasty!

    Nevertheless I decided to boil a few, just to see the outcome. Well, they came out great! Soft, delicious and without dissolving into pieces.

    Try them! Tomorrow I have a great recipe for you, since chestnuts are still on the market.

    Really, what trick are you using? Have a great week!

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