There are those who love them and those who hate them ... chestnuts, however, if you appreciate them, you can't help trying them cooked in every way, I love them and I cook them in every way. Chestnuts are also good boiled, baked and for a few years now, I also prepare them in the microwave (don't think badly, try and then judge!).
In this video, we will see how to cook chestnuts in the microwave, how to boil chestnuts, how to make chestnuts in the oven and how to make chestnuts in a pan.
To make chestnuts in the microwave: make a cross cut * on the top, that is the "rounded" one and a simple 12 cm long incision on the back (for both incisions, do it gently so as not to cut the fruit). Leave them to soak for 10 minutes in room temperature water, in this way the peel will become soft and will come off more easily. Drain the respectable chestnuts without drying them (they must remain slightly moist), Arrange them on the microwave dish or on a classic dish in a single layer, not overlapping and with the cross cut facing the other cook them at 750800 W for 5 6 minutes (always check the cooking). * The cuts ensure that the excess heat that is created during the cooking of chestnuts does not make them explode.
How to make roast chestnuts in a pan: As I said earlier, with a fireplace or a brazier you would do much earlier because the preparation of roast chestnuts is done using a particular perforated pan that allows the chestnut shell to come into contact with the flame (in in the case of a stove) and with live embers in the case of a brazier or fireplace. To make roasted chestnuts at home I know two ways ... the first involves the use of the pan with holes just said on and the second which is much simpler and cleaner (yes, unfortunately if you use the perforated pan, you will dirty the hob a lot and not only) which involves the use of a normal nonperforated kitchen pan. If you want to prepare the chestnuts in a pan in a normal pan without holes and you want it to sip immediately and that no skin remains attached, proceed as follows:
1. Make a 12 cm incision. (depends on the size of the chestnut) on the rounded (rounded) part of the chestnut using a small knife, to make them open better, careful not to cut the fruit.
2. Pour in a bowl of water at room temperature and leave the chestnuts to soak for 1520 minutes (in this way they will soften and it will be much easier to peel them)
3. Drain them and put them without drying them directly in the pan with the part of the cut facing upwards. Arrange them in a pan so that they all touch the surface (do not overlap them).
4. Over medium heat, cover with lid and cook for 67 minutes.
5. After 67 minutes, salt the chestnuts with salt and turn them over and cook for another 56 minutes always on medium heat.
6. Turn off and eat them right away!
N.B. The peel of the chestnuts must be scorched, if not, cook for a few more minutes, turning them from time to time.
For the full text (unfortunately the infobox does not allow you to write a lot): https://www.carlogaiano.com/castagne...