Roasted chestnuts are a real symbol of Parisian streets, romance and love. However, chestnuts can not only be eaten from a paper bag while admiring the views of Montmartre. Delicious mashed potatoes and dessert creams are prepared from them, they are stuffed with poultry and game. Moreover, all these pleasures are available in the most ordinary Russian cuisine. However, before experimenting with chestnuts, they must be peeled.
Instructions
Step 1
Chestnuts are covered with a dense, smooth shell of bright brown color. There are several ways to open this shell and get to the delicious tender creamy core. They have the same principle - to clean the chestnuts, they must be heated.
Step 2
The classic method involves roasting chestnuts in a pan. Place the nuts in a deep, heavy-bottomed skillet. Fry them at a temperature of 250-300 degrees, stirring with a wooden spatula. Do not let the chestnuts burn. If you are afraid that the chestnut shell will not burst, cut the bottom of the nut crosswise before frying.
Step 3
Remove the pan from the heat and start cleaning. Squeeze the chestnut in your hand - the shells, which have become fragile during frying, will instantly burst. Take her away. Peeled nuts can be eaten together with a thin brown skin tightly attached to the kernel, or you can get rid of it by pouring boiling water over the kernel. After that, the skin is easily peeled off with a knife.
Step 4
Another cleaning method is microwave cooking. Cut the chestnuts, put them in a flat dish and microwave them with a lid in case the fruits start to burst. Turn on the oven for 35 minutes. Peel the finished chestnuts using the above technology.
Step 5
You can use an oven instead of a microwave. Place the chestnuts on a baking sheet in an oven preheated to 250 degrees and bake for about 10 minutes, avoiding burning.
Step 6
You can try another option. Boil the water in a saucepan and place the chestnuts in the boiling water. Cook them for about 5 minutes, remove with a slotted spoon and dry. The shells are removed from boiled chestnuts very quickly. It is especially convenient that the skin of the nucleolus also leaves without difficulty.
