Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    All About Chestnuts

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    All About Chestnuts Empty All About Chestnuts

    Post by Lobo Sat 16 Jan 2016, 12:52 am

    All About Chestnuts
    All About Chestnuts Img92
    An essential ingredient in virtually every cuisine, nuts provide richness, flavor, body, crunch and vital nutrients in dishes both sweet and savory. In their purest form, with their varied shapes and hues, unshelled nuts piled high in a festive bowl help mark the autumn season.

    Chestnuts, known as maroons in France, are large and wrinkled and have a smooth, shiny, mahogany-colored shell shaped like a turban slightly flattened on one side. Unlike other nuts, they contain a high amount of starch and little oil. Often treated as a vegetable and almost always cooked, such as in a pureed soup or mixed with brussels sprouts, sweet and rich chestnuts are also popular simply roasted whole and eaten while still hot.

    You must cook chestnuts by briefly roasting or boiling them to loosen their tough outer shells and thin, bitter skins. If you let the chestnuts cool after roasting or blanching them, they will again become difficult to peel. If they do cool, simply return them to a hot oven or hot water for 5 minutes to warm them up. For large amounts, roast or blanch and peel the nuts in batches, working steadily.

    Adapted from Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients (Time-Life Books, 2000)

      Current date/time is Tue 19 Mar 2024, 6:04 am