The recipe for roasted chestnuts

The recipe for roasted chestnuts depends entirely on the taste of the final product you want to get.

Chestnuts taste good, both with salt and with sugar. They absorb the taste of the ingredients that are used in cooking and are able to diversify any dish or table.

Due to its neutral taste and weak aroma, chestnuts are often used in the preparation of snacks, main courses, salads, soups, baked goods and desserts.

The main problem for people who want to try chestnuts for food is the lack of knowledge that chestnuts are not all suitable for eating. Forest chestnuts and growing in cities are not suitable for people's food, except for the Caucasus.

Chestnuts for cooking can be bought in stores (supermarkets) or in markets. Chestnuts need to be sorted out, as in mushrooms, although they are not poisonous. The external distinctive feature of the edible chestnut is a brown shell, the core of the chestnut is shiny.

Edible chestnuts are thermophilic. They can be found independently, but they grow in the Caucasus region. Fresh chestnuts appear on sale in the fall.
In areas of traditional consumption of chestnuts, they are treated as the main food. This is due to their "satiety" and nutritional characteristics, which are comparable with rice and potatoes.

The taste of fried chestnuts is difficult to describe unequivocally. In many ways, it depends on the ingredients used in the preparation.

Raw chestnuts taste like unripe nuts, but less oily. Fried chestnuts to taste like the taste of potatoes.

How to cook fried chestnuts on an open fire

This recipe for roasted chestnuts is often used during outdoor recreation. They are fried in a metal container until ready to taste, from 10 to 20 minutes. Serve to the table in a hot form, clearing from the shell.

The main rule when roasting chestnuts, which must always be remembered and observed, is the treatment of the chestnut shell before frying. When heated, the shell bursts and destroys the core. Therefore, the shell is always cut in diameter, crosswise or simply pierced in several places.

The recipe for roasted chestnuts in the oven

If necessary, chestnuts are washed and dried. Be sure to treat the shell with a sharp knife, cutting through the deep crosses on one side of the chestnut. On the pre-prepared baking sheet the chestnuts are laid out with the sides cut upwards.

Oven should be heated to 190 degrees. The chestnut tray is placed in a heated oven. They can be considered ready after they let out the juice. This will take about 20 minutes. After that, you can treat roasted chestnuts with any ingredients you like and take another 5 minutes in the oven to get a delicious food.

Recipe for roasted chestnuts in a skillet

It is necessary to process the shell, which can be produced by a fork, piercing the shell by a third of the thickness of the chestnut or making a deep cut with a knife, with a cross. This will prevent them from exploding with strong heat. In the chestnut is a lot of juice, which turns into steam when heated and tends to break the chestnut. It is for the exit of steam and the processing of the shell is done.

It is necessary to prepare a frying pan, several napkins and half a cup of water. Chestnuts are loaded into a skillet and covered with a layer of napkins moistened with water. The frying takes place on a slow fire for about 22 minutes. The frying pan is covered with a lid. Chestnuts are periodically mixed. Dry wipes again moisturize. This is done so that the chestnuts do not dry out and become too hard. If the processing of the shell has been carried out poorly, some chestnuts may explode, this is not terrible.

At the end of cooking, you can treat chestnuts with salt or sugar, or other ingredients to taste.

To check the readiness of chestnuts, you can squeeze them. If the shell is destroyed and removed with light effort, the chestnuts are ready.