How to cut chestnuts before frying. Composition and calorie content of roasted chestnuts

cook edible chestnuts actually very simple. They can be boiled, fried, baked in the oven and even on open fire. If you sprinkle them with salt or your favorite seasoning, you get great snack under beer, pure form- this the perfect snack under wine. In addition, with roasted chestnuts, you can cook delicious lunch or dinner, adding them to a salad, or make a side dish for meat from them. I will show you how easy it is to bake chestnuts in the oven.

We need 300 g of edible chestnuts.

Preheat the oven to 210 degrees in convection mode. On the rounded side, cut across the chestnut shells. Transfer the chestnuts to a fireproof dish, cast iron is best, or to a skillet cut side down.

After 15 minutes, you need to mix the chestnuts in the form and cook for another 5-10-15 minutes. Readiness is determined at will. Personally, I like very, very soft.

Let the chestnuts cool before serving. If you use oven-roasted chestnuts as a beer snack, sprinkle with sea salt to taste.

And if to wine, then this is one of the most delicious natural and healthy snacks.

Chestnuts baked in the oven are ready. As you can see, everything is really very simple.

Calorie content and composition of roasted chestnuts. To whom this dish will benefit, and to whom it can harm. How to eat and cook it properly.

The content of the article:

Roasted chestnut is cooked in a special brazier, oven or on regular frying pan the fruit of the tree of the same name from the Beech family. Culture came to us from the south of the Balkan Peninsula. Today it grows mainly in the Mediterranean, East Asia and on the Atlantic coast of the United States. There are many varieties of chestnut, but not all fruits are edible. The most famous edible varieties are the European sowing, the softest Chinese and the Japanese or town. They are not grown in Russia. They need a long warm summer and not a harsh winter, they grow in the countries of southern Europe, Asia and America. Chestnuts are considered nuts, and by the way, they are eaten not only fried, but also raw. However, within the framework of this article, we will talk about the calorie content, composition, benefits, harms and use of heat-treated fruits in cooking.

Composition and calorie content of roasted chestnuts

Calorie content of roasted chestnut - 245 kcal per 100 g of product, of which:

• Proteins - 3.17 g;
• Fats - 2.2 g;
• Carbohydrates - 52.96 g;
• Dietary fiber - 5.1 g;
• Water - 40.48 g;
• Ash - 1.2 g.

• Potassium - 592 mg;
• Calcium - 29 mg;
• Magnesium - 33 mg;
• Sodium - 2 mg;
• Phosphorus - 107 mg.

• Iron - 0.91 mg;
• Manganese - 1.18 mg;
• Copper - 507 mcg;
• Selenium - 1.3 mcg;
• Zinc - 0.57 mg.

• Vitamin A, RE - 1 mcg;
• Beta carotene - 0.014 mg;
• Lutein + Zeaxanthin - 13 mcg;
• Vitamin B1 - 0.243 mg;
• Vitamin B2 - 0.175 mg;
• Vitamin B4 - 1.5 mg;
• Vitamin B5 - 0.554 mg;
• Vitamin B6 - 0.497 mg;
• Vitamin B9 - 70 mcg;
• Vitamin C - 26 mg;
• Vitamin E - 0.5 mg;
• Vitamin K - 7.8 mcg;
• Vitamin PP, NE - 1.342 mg.

• Arginine - 0.227 g;
• Valine - 0.178 g;
• Histidine - 0.088 g;
• Isoleucine - 0.125 g;
• Leucine - 0.188 g;
• Lysine - 0.188 g;
• Methionine - 0.075 g;
• Threonine - 0.113 g;
• Tryptophan - 0.035 g;
• Phenylalanine - 0.134 g.

• Omega-3 - 0.093 g;
• Omega-6 - 0.776 g;
• Saturated - 0.414 g;
• Monounsaturated - 0.759 g;
• Polyunsaturated - 0.869 g.

Useful properties of roasted chestnuts

In addition, the product is recommended for vegetarians, it contains a lot of vegetable protein, which can become great alternative animal. However, the nutritional value of the product is not the only benefit that it brings to the body.

Let's look at the benefits of roasted chestnuts in detail:

1. Beneficial effect on blood vessels. At regular use product, there is a significant improvement in the condition of blood vessels, it strengthens even small capillaries and protects against various vascular diseases. Fruits are especially good at preventing the development of varicose veins.
2. Normalization of blood cholesterol levels. The product cleanses the blood of excess cholesterol, as well as other toxins, thereby making an additional contribution to improving the condition of blood vessels and preventing thrombosis, which can cause acute heart failure.
3. Condition improvement nervous system . Chestnut contains quite a few B vitamins, which are responsible for the normal functioning of the nervous system. Including the product contains vitamin B9 or folic acid- a vitamin prescribed to all pregnant women for long term because it helps normal development nervous system in a child.
4. Beneficial effect on bones and muscles. Phosphorus and calcium, which are part of the fruit, have a healing effect on bone tissue and muscle corset, strengthening them and promoting recovery. So for athletes who train hard, roasted chestnut is a great food.
5. Increasing the body's immune forces. With regular use of fruits, the vitamin-mineral balance is restored, which helps to strengthen the immune system, increase the body's defenses.
6. Normalization of work gastrointestinal tract . The fruits contain water and dietary fiber, which contribute to the normalization of the digestive process. In addition, chestnuts have a slight astringent effect, which helps to get rid of intestinal disorders such as diarrhea, colitis, etc.
7. Stamina Boost. Another reason why roasted chestnuts can become a favorite snack of athletes is to increase the endurance of the body. The substances that make up the fruits relieve ailments caused by fatigue, give strength due to their high energy value.

Note! Only edible varieties of chestnuts can be eaten, as inedible ones contain tannins at a concentration dangerous to humans. But for the treatment of certain diseases, inedible ones are often even more effective.

Contraindications and harm of roasted chestnuts

Unfortunately, often girls who are on a diet and learn that chestnut is a low-calorie nut begin to eat it in considerable quantities. but low calorie nut not equal low-calorie product. Still it the energy value is almost 250 kilocalories, and therefore it should be consumed in healthy amounts.

For the rest, for healthy person There are no contraindications for the use of fruits. But if you have certain health problems, it is advisable to consult a doctor before introducing the product into the diet.

Special care should be taken when eating it for people suffering from severe diseases of the digestive and cardiovascular systems as well as blood. The product is completely prohibited for diabetics and for diseases that may be accompanied by bleeding.

Allergy sufferers, pregnant women, lactating women and children need to carefully monitor the reaction of the body when chestnut is introduced into the diet. With individual intolerance to the components of the product, one or another unpleasant symptomatology may be observed.

Let's repeat again! Inedible chestnuts should not be eaten by everyone!

How to cook roasted chestnuts

On the streets they are cooked on special braziers. However, if you have raw fruits in your hands, and you need to cook roasted chestnuts at home on their own, a regular frying pan will do just fine.

The recipe is quite simple, but let's break it down step by step:

• Notch the dark brown casing in a crisscross pattern on each side - if this is not done, they will start to "explode" during the heat treatment.
• Put the chestnuts in the pan so that they do not turn out dry, cover them with a damp cotton cloth or napkin from above.
• Close the pan with a lid and cook for 20-30 minutes, stirring occasionally and not forgetting to moisten the napkin with water if it is dry.
• A sign of readiness is a bursting shell.

Everyone describes the taste of roasted chestnuts in very different ways, someone says that it is not pronounced and is somewhat reminiscent of boiled potatoes, while someone catches distinct sweet and nutty notes.

Well, when you taste chestnuts, you can already pick up additives to your taste, which can be very different, starting with salt and vegetable oil and ending with chocolate icing. In Europe, they just love nuts in sweet sauces!

Roasted chestnut recipes

Let's take a look at a few options for using roasted chestnuts in recipes:

1. Chestnut soup. Boil in a saucepan any meat broth(500 ml), add chopped celery (1 stalk) to it. Simmer for 10-15 minutes. Add roasted chestnuts, bring the soup to a boil, then remove from heat, cool slightly and puree it with a blender. Warm up butter(1 tablespoon) in a frying pan and fry flour (1 tablespoon) in it, add it to the soup. Bring it to a boil, add salt and pepper to taste. Finally, heat the cream (100 ml) and pour into the soup, bring to a boil again and remove from heat. Serve soup with croutons.
2. Pork with figs. Cut pork (500 grams) into portions. Put in a marinade of dry white wine (250 ml), minced garlic (2 cloves), salt and pepper (to taste). The meat should be allowed to soak in the marinade overnight, if there is no time, at least an hour. Fry for vegetable oil finely chopped onion (1 piece), add meat to it along with marinade and any meat broth (250 ml). Close the lid and simmer for an hour. Add chestnuts (2 handfuls), chopped figs (4 pieces) and orange peel(from half an orange), simmer for another 5 minutes.
3. Pumpkin with chestnuts. Pumpkin (700 grams), peel and remove the seeds, cut into cubes of about 2x2 centimeters. Finely chop the garlic (3 cloves) and coarsely chop the bacon strips (10-12 pieces). In a deep frying pan, heat the butter (50 grams), fry the bacon, add the pumpkin to it and simmer for 10 minutes. Add garlic, chestnuts (20-30 pieces), thyme (a couple of branches) and water (2 tablespoons), simmer for another 5 minutes.
4. . Chestnuts (80 grams) mash with a fork or puree in a blender (you can add a little water if the blender does not take dry ones), add cocoa (1 tablespoon), sugar (3 tablespoons), vodka (2 tablespoons) and beat until creamy . Beat separately heavy cream(150 ml), put them in the refrigerator. Also beat egg whites (2 pieces) separately. thick foam. Add the cold cream to the chestnuts first, then the egg whites. Mix thoroughly, transfer the dessert to bowls and refrigerate for 2 hours. Garnish with berries and fruit when serving.
5. Seven chestnuts. Heat butter (150 grams) in a frying pan, put chestnuts (600 grams) and sprinkle with sugar to taste. Cook, stirring constantly, the fruits should caramelize. This is a traditional French way of cooking chestnuts, in this form they are served with fresh pear slices and ... fried sausages.

While it is the only low-calorie nut in the world, it is also the only nut that contains vitamin C.

To many, chestnuts resemble the taste of potatoes, because the fruit contains a lot of starch. For the same reason, flour is made from it, from which you can cook various pastries. In the 4th century BC, the Romans grew edible chestnuts only to bake bread from them.

The largest chestnut has an age of about 3000 years, and the circumference of its trunk is almost 60 cm. This tree is listed in the Guinness Book of Records.

By nutritional properties the nut is very similar to rice, and therefore it was previously called "rice growing on trees."

About 40% of the fruits of edible varieties are eaten in China, in this country chestnuts are traditionally baked in hot sand.

On the island of Corsica, at Easter, chestnuts are lit in churches instead of Easter cakes and eggs.

Chestnuts explode if you cook them without making a cut in the shell, because there is moisture between the kernel and the shell, for the same reason corn explodes, turning into popcorn.

Glazed chestnuts - classic christmas dish in France.

Watch the video about roasted chestnuts:

Autumn has crossed the middle of October. It's time to collect forest gifts. As a rule, it is at this time of the year that the first fresh fruits chestnut Do not miss the opportunity to please yourself and your friends with one of the world's most beloved "autumn" snacks. In our article today, we will talk about how to cook chestnuts in the oven. Baked chestnuts are a real delicacy available to everyone!

Roasted chestnuts... and more!

In Europe, chestnuts have been used in cooking for a very long time. If Russians, as a rule, are only familiar with baked chestnuts, then in France, for example, they are used to cook all kinds of confectionery, and chestnut flour is used even as a coffee substitute.

Nutritionists, on the other hand, note the benefits of chestnut, since it contains an order of magnitude less fat than almonds or walnut, peanuts or hazelnuts.

The benefits of chestnut

The nutritional value traditional European chestnut, cooked on time at the rate of 100 grams is as follows:

In addition, chestnuts contain vitamins A, D, B12, C, B6, as well as calcium, iron and magnesium.

Roasted chestnuts will warm you up on an autumn evening and become great addition with a cup of hot tea or coffee.

Before roasting the chestnuts...

How to cook chestnuts in the oven? Before answering this question, you should understand the main rule - in no case should you send uncut chestnuts to the oven, otherwise you risk a series of explosions (yes, uncut chestnuts in the oven can explode).

Journal holiday recipes the site is of the opinion that the procedure for preparing chestnuts should not be turned into a complex algorithm of meaningless actions like soaking in a solution with spices or using sunflower oil, which will only increase the calorie content of the dish, and hardly affect the taste ...

How to bake chestnuts in the oven

We bring to your attention the Mediterranean way of roasting chestnuts. Four to five servings of chestnuts will be obtained from one kilogram of fruit.

• Wash the chestnuts under running water.
• Make a cut on the round side of each chestnut. For this purpose, use a regular or small serrated knife so as not to accidentally cut yourself. By the way, there are special knives that are designed specifically for cooking chestnuts. But there is absolutely no need for such a purchase.
• The incision can be made in the shape of a cross - this will further simplify their cleaning after cooking.
• Arrange the chestnuts flat side down (cut side up) on a baking sheet. Now you need to sprinkle the chestnuts clean water. Also, do not buy special accessories, but you can not neglect this procedure.
• The oven should be heated to 220 degrees. Place a baking sheet with chestnuts as close as possible to the heat source (if your oven design allows it).
• Chestnuts are baked for 20 minutes.

But you can also use a regular frying pan to cook roasted chestnuts. See how it's done.

How to make roasted chestnuts even tastier?

Now you know how baked chestnuts are cooked in the oven. In principle, the above recommendations will suffice. However, there is one more piece of advice. After 10 minutes in the oven, remove the baking sheet and flip each chestnut flat side up. This will allow the fruits to bake even better.

Baked chestnuts are relevant on the table in the autumn. Total preparation and cooking time four servings(one kilogram of fruits) - no more than 30-40 minutes. But the pleasure of a hot treat will pay off with interest.

The mention of chestnuts evokes a wide variety of associations in the majority, and not always gastronomic ones. In our country, edible chestnut nuts can be found only in the south, and grows in other places horse chestnut unsuitable for food. Moreover, the fruits of the horse chestnut are poisonous, so you can only admire them. Edible chestnuts are sold in supermarkets - they are brought from Krasnodar, the Caucasus, Abkhazia and other places. If you haven't tried this yet gourmet delicacy, learning how to cook it is quite easy if you know the secrets and subtleties. Chestnuts are delicious, nutritious and healthy!

How chestnuts became part of gastronomic culture

Chestnut trees have been grown since Ancient Greece and Rome, but their fruits were considered more like a medicine than a delicacy. Chestnuts were fed to livestock. And only in the XV century people tasted exotic nuts and realized that they deserve to be on dining table. However, long time chestnuts were the food of the poor, and only a little later they learned to cook gourmet dishes from them.

In Japan and China, the first mention of chestnuts appeared even earlier, long before the advent of rice, and they were cooked in a simple way- roasted at the stake. Until now, almost half of the chestnuts in the world are eaten by the Chinese.

What are chestnuts

The most popular varieties of edible chestnuts are sowing, American, Chinese and Japanese. They have a green spiky plush and look like tiny hedgehogs, while the inedible horse chestnut has rarer needles. Brown nuts are hidden under the plush, and if they look like an onion with a small tail at a sharp end, then chestnuts are definitely edible - you are not mistaken. The horse chestnut tastes unpleasantly bitter, while the edible fruits are mealy and sweetish.

Raw chestnuts taste like unripe nuts, while cooked chestnuts taste like baked potatoes with a nutty twist. It is believed that the most delicious chestnut is Japanese. By satiety, nuts are close to potatoes, rice, bread and other carbohydrate foods. It is no coincidence that earlier this tree was called breadfruit. Due to the neutral taste, chestnut dishes can be cooked with a variety of products - they simply absorb the taste and aroma of the ingredients present, such as funchose, potatoes and rice.

How chestnuts are prepared

In Europe there is good tradition- arrange picnics in the fall and bake chestnuts on the fire. This delicacy is also sold on the streets of cities, where the fruits are cooked in open braziers. They are cleaned and eaten hot, washed down with grape juice, beer or cider. The main thing is to pierce the shells of the nuts before roasting, otherwise the chestnuts will explode during cooking. Chestnuts are also boiled and steamed, added to soups, sauces, salads, casseroles and side dishes, stuffed with chicken and Christmas turkey. If you want to keep chestnuts until Christmas, you can boil, peel, and freeze them.

But the use of chestnut fruits in cooking is not limited to this. The nuts are used to make an amazing chestnut flour, which is used for cooking savory pies and dessert pastries. You don’t even need to add sugar to sweets, because the flour already has a sweetish aftertaste. Chestnut and jam, pancakes, biscuits, muffins and cookies are very pleasant. In France, chestnuts are used to prepare a delicious delicacy, maron glace, for which peeled chestnuts are boiled in sugar syrup and dry until crispy. No less tasty chestnuts under chocolate sauce and chestnut puree from boiled nuts with sugar. They say they are real delicacies!

Both tasty and healthy

Chestnuts have healing properties. They are rich in vitamins C, A, B, potassium, iron and calcium. Nuts reduce fever, treat coughs and clear the bronchi, relieve pain, have anti-inflammatory properties and stop diarrhea. Chestnuts are good for digestion and kidneys, while they produce light diuretic effect. Chestnuts are especially useful for hypertensive patients, as they normalize blood pressure and strengthen blood vessels.

If you have varicose veins, you can alleviate your condition with a chestnut diet. Arthritis, sciatica, gout - even such serious diseases can be treated if you more often feast on these useful gifts of nature.

Since chestnuts have a low concentration of fat (1 g per fruit), they can be eaten by anyone who is on a diet. This is what distinguishes this variety of nuts from its "brothers". If we also take into account that chestnut improves blood circulation, removes excess fluid from cells and removes swelling, this product becomes invaluable in the fight against cellulite. Tinctures for burning fat are made from chestnuts, and anti-cellulite creams are prepared on the basis of its oil.

It is better for children to give chestnuts from the age of four or five, because their tender digestive system may not be able to digest this nut.

How to roast chestnuts

And now it's time to learn how to cook chestnuts at home. Sort through them and throw away dented, spoiled fruits and nuts with cracked shells. Pour the chestnuts into the water and take only the drowned fruits for subsequent cooking - the floating ones are not good for food, as they are most likely spoiled. Hold the remaining chestnuts in water for 15 minutes, dry with a towel and make cross-shaped cuts from the sharp edge so that the shell does not burst during frying and the chestnuts can then be easily peeled.

Fill large frying pan vegetable oil, dip the chestnuts there and fry for half an hour over medium heat under closed lid. Shake the pan occasionally without opening the lid. Peel chestnuts from the shell immediately, otherwise it will be problematic later. Serve the dish with sugar or salt - it's incredibly delicious!

Chestnuts baked in the oven

This cooking method is even easier, and you can see it on own kitchen. First, sort and wash the chestnuts, removing those unsuitable for eating, and then make cuts.

Preheat the oven to 200°C on convection mode. Place the nuts in a cast iron or ovenproof dish cut side down and cook for 15 minutes, then stir in the chestnuts and bake for another 15 minutes. It all depends on which nuts you like - softer or roasted.

Cool the chestnuts, sprinkle them with salt and serve with beer or wine. You can cut the shelled nuts into pieces, add any vegetables, pasta or rice to them, and then season them with olive oil and lemon juice.

"Quick" chestnuts in the microwave

Prepare the chestnuts for roasting as described above, and be sure to make cuts. Put the nuts in a bowl microwave oven, salt and add a little water - 4-5 tbsp. l. for 10 fruits. Mix well.

Turn on the most powerful mode and cook for exactly 8 minutes. If the chestnuts are too large and the microwave is not too powerful, the cooking time can be increased. Some gourmets claim that nuts in the microwave are not so tasty, but this is not for everybody. Try it and decide for yourself!

candied chestnuts

It's very simple and extraordinary delicious dessert which will surely take root in your family. Peel 0.5 kg of chestnuts and boil them in water until softened so that they do not lose their shape.

Boil the syrup from 2 cups of water and 0.5 kg of sugar - after boiling, it should cook for about 10 minutes. Dip the chestnuts into the syrup and cook for another half an hour. Let the dish brew a little and keep it on fire for another half hour. The chestnuts should become almost translucent. After that, add 50 ml of rum and transfer the dessert to beautiful dishes. Decorate the delicacy to your taste and serve to the amazed household and guests.

Chestnut flour pancakes with ricotta

Everyone loves pancakes, and chestnut pancakes are exotic for most. But what prevents you from appreciating their delicate nutty taste?

Prepare a dough of 2 eggs, 230 ml of milk and 100 g of chestnut flour, which can be added a little more if the eggs are large. The dough should be homogeneous, without lumps. Leave it on for 15 minutes.

Prepare the filling of ricotta and honey - the amount of ingredients to your taste. Someone likes it sweeter, and someone can add a little salt and herbs instead of honey.

Fry the pancakes olive oil, put on each 2 tbsp. l. ricotta, fold in half and place on a serving platter. Top them with yogurt, honey, or whatever sauce you like. has a pleasant color and delicate texture, and even more so will not disappoint you when tasting.

Chestnut soup "Lick your fingers"

This one is a bit like potato, but it looks unusual and appetizing.

Boil the meat broth and allocate about 1 liter or a little more to the soup, taking into account the fact that some liquid will boil away during cooking. Dice carrots and onions and fry them in vegetable oil until golden brown. Throw 300 g of shelled chestnuts from the supermarket and vegetables into the broth, salt and pepper to taste. Simmer until the chestnuts are soft, about 15 minutes.

Beat the soup with a blender, but leave a few chestnuts floating in it. So the dish will look much more interesting.

Season the chestnut puree soup with 2 tbsp. l. cream and serve with fresh herbs.

Draniki with chestnuts

You have probably never tried unusual dish. Well, you have such a unique opportunity!

Make cuts on 7 chestnuts and boil them in water for 10 minutes.

Grate 3 raw peeled potatoes. Peel the chestnuts from the shell and also chop them on a grater, and then mix with the potatoes. add 1 a raw egg, minced garlic clove, salt, 2 tbsp. l. flour and a little finely chopped dill.

Mix the dough well and fry potato pancakes in vegetable oil on both sides. Serve with sour cream. The taste of such potato pancakes is very delicate, slightly nutty and original.

Chestnuts protect against depression and stress, soothe and give deep sleep. Treat yourself to these sometimes delicious nuts, without which something is missing in the fall. Chestnuts lift our spirits, and when we wash down these crunchy nuts with fragrant cider, it seems to us that life is inexpressibly beautiful, especially among the people closest to us.

The inhabitants of the Balkan Peninsula were the first to learn to use chestnuts for food. Later, the culture of eating these fruits spread to most of Europe, Asia, and even North America. Today, roasted chestnuts are quite popular dish. True, for some it is a tribute to ancient traditions, while for others it is just an original dish.

For those who have never tasted chestnuts, the first step is to learn as much as possible about them. After all, not all foods have the same effect on the human body. To begin with, it is worth noting that The benefits of roasted chestnuts have been proven for a long time.

Scientists claim that they:

1. Thanks to a large number in the fruits of phosphorus and potassium have beneficial effect on bone and muscle tissue, and also contribute to their rapid recovery.
2. Improve the condition of blood vessels. With regular use of chestnuts, you can prevent the development of varicose veins.
3. Due to the complex of B vitamins, they improve the general condition of the nervous system.
4. Normalize the content of cholesterol in the blood and prevent the development of thrombosis.
5. Strengthen the immune system, increasing the protective ability of the body.
6. Due to the content of water and useful dietary fiber improve the functioning of the entire digestive tract.
7. Relieve fatigue and increase stamina.

But roasted chestnuts can also be harmful at the same time.

There are certain groups of people for whom these products are not safe:

• patients with diabetes;
• those who have problems with the digestive system;
• people with poor blood clotting;
• pregnant and lactating women, as well as children in whom this product may cause unwanted allergic reactions;
• people with kidney and liver disease.

Before eating chestnuts, they should definitely consult a doctor. After all, there is always a very thin line between good and bad.

Chemical composition and calorie content

Given all of the above, it should be noted that roasted chestnuts are a very valuable food product, 100 grams of which contains:

• 52.96 grams of carbohydrates;
• 40.48 grams of water;
• 3.17 grams of protein;
• 5.1 grams of dietary fiber;
• 2.2 grams of fat;
• 1.2 grams of ash.

At the same time, its energy value is 245 kilocalories. This is much more than fresh or steamed chestnuts.

In addition, the fruits contain a large amount of:

• macronutrients (potassium, sodium, magnesium, as well as phosphorus and calcium);
• trace elements (copper, iron, selenium, zinc, manganese);
• vitamins (A, E, C, PP, groups B, K, beta-carotene);
• fatty and essential acids;
• easily digestible mono- and disaccharides.

All this speaks of the essential benefits of chestnut. But, as with any other product, you need to be very careful with it.

What do roasted chestnuts taste like?

To begin with, it is worth paying attention that in nature there are many varieties of chestnuts. But only 30 of them can actually be eaten. The most popular is chestnut.

It is one of the subspecies of the beech family. The tree reaches a height of 40 meters, and its fruits are nuts enclosed in a spherical prickly shell. What do roasted chestnuts taste like? The French are the best at this. After all, it is in this country that such fruits are especially popular. The locals consider them even their own. national pride in the field of gastronomy.

According to an old tradition, chestnuts are roasted on the street. Their unique aroma creates a romantic areola and home comfort. Chestnuts taste like a cross between undercooked slightly sweet potatoes and nuts. Most often they are eaten simply as seeds. In addition, fragrant and crispy chestnuts are used as an original addition to meat, vegetables, and even excellent salads, snacks or desserts are prepared with them.

Roasted chestnuts in a pan

Fans of experiments can try to cook these unusual nuts on their own. In principle, there is nothing complicated here. How to cook roasted chestnuts at home? This can be done in different ways.

The easiest way is to fry fresh chestnuts in a pan.

For this you need:

1. Sort through the fruits, putting aside spoiled and damaged ones. But sometimes a visual assessment is not enough. For greater certainty, chestnuts can be immersed in a container of water. For further work, it is better to use those fruits that will be at the bottom.
2. Wash them well with a brush and dry with a towel.
3. Make cross-shaped cuts on the side of the shell with a sharp knife. This is necessary so that the fruits do not explode when frying.
4. Pour the chestnuts into the pan and immediately put it on the fire. Cover the fruits with a wet napkin. It is desirable that the pan has a thick bottom. Otherwise, the fruits will burn.
5. Cook over medium heat for 20 minutes covered. The products must be shaken periodically so that they are well fried on all sides.
6. As soon as the skin of the fruit darkens, the napkin needs to be removed and warmed up a little for a couple.

Pour ready ruddy chestnuts on a plate and eat hot.

How to fry in the microwave

Modern housewives can cook European delicacies even in the microwave. This will not be difficult at all.

For such a procedure it is necessary:

1. Carefully sort out the chestnuts.
2. Wash them thoroughly, removing the remnants of bitter veins, and dry.
3. Pour the prepared products into a shallow container specially designed for use in the microwave.
4. Lightly sprinkle them with salt and add a little hot water.
5. cover container cling film and put in the chamber for 7 - 8 minutes. Cook roasted chestnuts at maximum power. Each microwave will have its own.

During this processing, chestnuts are not only roasted, but also steamed a little. As a result, the fruits are softer and more tender.

Cooking in the oven

Some housewives find it much easier to make roasted chestnuts in the oven. To some extent, this statement is true.

In this case, you will need:

1. Select whole and high-quality fruits for work.
2. Rinse them well and dry thoroughly.
3. On each chestnut, pre-make a neat incision. For this you need a sharp knife.
4. Pour the fruits on a baking sheet and lay them cut side up.
5. Preheat the oven to at least 220 degrees.
6. Send a baking sheet with chestnuts into it and bake for about 25 - 30 minutes.
7. Pour the finished fruits on a towel, wrap and squeeze well. This is necessary so that the skin subsequently lagged behind better. Leave them in this position for at least 5 minutes.

After that, chestnuts can be eaten immediately, enjoying them. delicate taste and pleasant aroma.

Chestnuts roasted on charcoal

If we recall a little history, then Initially, people roasted the fruits of edible chestnuts on coals. In many regions of France, this tradition has been preserved to this day. You can repeat the old technique even at home. To do this, you will need to build a fire in the yard or use an ordinary fireplace for work. The technology of this type of frying differs little from the options already described earlier.

For this you will need:

1. Go through the fruits, putting aside those that are in doubt.
2. Wash them and dry them with a napkin.
3. Make a small cut on the surface with a knife or just pierce them with a fork.
4. At the same time, you can make a fire. Wait until the firewood burns well.
5. Make a small indentation in the coals.
6. Put chestnuts in it and cover with coals on top.
7. Wait approximately 10 - 15 minutes. Ready fruits will begin to "explode". These pops will signal the end of the process.
8. Remove the roasted chestnuts from the hole, transfer them to a wide dish and wrap them in a towel. Under such a kind of "fur coat" the fruits reach fully prepared. This will take some time

After, you can safely clean them and try. It is best to eat chestnuts while they are still hot. The cooled fruits, as a rule, lose their unique aroma.