Roasting chestnuts, how to roast and buying guide
Вставка
- Опубліковано 9 чер 2024
- Back in Italy, my grandfather had a rotating pan, with holes in it, that he would put the chestnuts in and roast them over his fireplace. My father also had one of these pans and he would roast them over an open fire pit as well. However, the easiest way these days is to bake in the oven, or in my case, boil them first then bake them - makes for a great combo, can't wait to show you :) We will talk about how to buy them, (what to look for) how to prepare them, how to cook them and of course, how to eat them. Enjoy :)
00:00 Intro
00:43 How to buy chestnuts
02:32 How to prepare chestnuts
03:52 How to cook chestnuts - boiling on the stove
04:35 How to cook chestnuts - off the stove into the oven
06:54 How to cook chestnuts - out of the oven
08:12 Closer look
09:26 Roasted chestnuts taste test
10:31 Outro
Roasted Chestnuts - how to buy, prepare, cook and eat them.
Ingredients
• Chestnuts
How to buy them:
• Look for chestnuts that do not have any blemishes on them, especially with no tiny holes - those ones will be bad.
• Squeeze each chestnut - it should be solid, meaning, you should not feel any gap between the hard outer shell, and the chestnut inside. Again, when you squeeze it, there should be no give, it should be solid.
How to prepare them:
• Take each chestnut and with a knife, score an “X” shape, preferably on the rounded side. The scoring needs to be deep enough that it penetrates right through the hard outer shell, and slightly into the chestnut as well.
• (Note - the scoring is essential, otherwise, the chestnut will pop (explode) when cooked) (If you can not do an “X” shape, at least score a single line)
How to cook them:
• Place the scored chestnuts into a pot with water and bring to a boil. Once the boil has started, continue to boil vigorously, for 15 minutes.
• (Meanwhile - Preheat your oven to 350 degrees F)
• Remove chestnuts from the water and place them round side up on a cookie sheet
• Put them into your preheated oven, and bake them for 15 minutes at 350 deg. F.
• (oven time may vary a bit depending on your oven, but typically, 15 minutes is perfect)
• Remove from oven and serve hot, eat immediately for best results
How to eat them
• Once they are cooked, remove the outside hard shell and the thin inside layer of brown skin as well. You should be left with a white chestnut.
• At this point, it is ready to eat and should be soft and creamy. If it is a bit hard, then they didn’t cook enough. There should be no crunch - it should be soft and delicious!
Alternative way to cook chestnuts.
• Preheat the oven to 350 Degrees F.
• Score them, and place them on a cookie sheet and then into a pre-heated oven at 350 degrees F.
• Let them bake for a minimum of 30 minutes (could be up to 35 or 40 minutes depending on your oven, but typically, 30 minutes will do it
• Enjoy 😊
PS: you can also eat them raw - they will be crunchy and taste good, but may cause an upset stomach - so they are best cooked.
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
► USA amzn.to/2JLwbEe
► Canada amzn.to/3baKEF0
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada amzn.to/3s0sU5a
► USA (similar) amzn.to/2XbpcYo
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Thank you! - Навчання та стиль
My dad used to use an aluminum pie tin with holes he drove through with a nail and then roast them in the flame of the house stove. Great memories. Thanks, Ivo. Love your videos. I’m going to try the boiling method instead of just putting them in the oven, like we do now. They are also great with a little vino.
Thanks Ivo, my wife who is Italian introduced me to these 20 years ago. We serve them over the holidays… but always with a glass of wine!
I like that way 👍👍😊😊
IVOOOO! You make all the food my grandma used to make and I love it. Keep on going!
Ivo, I just made chestnuts using your boiling first method. Wow, they came out beautifully. Very soft compared to roasting alone and they are very sweet. From now on we will be doing them this way. Thanks!
I had forgotten, growing up I lived in a town that had chestnuts everywhere, just walking around town you could just pick up bags of them and my mom would roast them, just as you did. Thanks for the memory.
Thanks for sharing your memories with us 👍👍
Another great tutorial -- SO thorough, yet not too long ;) Thanks Ivo!
Good morning from Australia I will watch for these in our winter 😂❤. New sub
Great to hear from you in Australia and happy new year!!
This was fun to watch because I have never had chestnuts. They are not something that is available anywhere I have lived in Texas or on the west coast. Thanks for making me want to experience them.
Hope you get a chance to try them - they are very tasty 👍
God bless you
I just cook them on the bbq. High heat, rotate them with a leather glow a few times. 10-15min and they taste amazing
Thanks for sharing your recipe with us 👍👍
Hello..I'm curious as to the brand of your stove top. I've never seen one similar in states? It looks as if it's cast iron. Thank you. I found you by chance when I was given fresh pork from a friend, from their harvest, and was looking for a way to preserve it..❤ your channel and way of teaching. Hope you had a wonderful Christmas. Enjoy your New year! From the Midwestern USA
Great to hear from you in the Midwestern USA👍The stove is a Viking brand and yes, they are cast iron. Merry Christmas and all the absolute best for a fantastic New Year 🎊🎊
What is the brand name of the little oven you use. Our house in Mexico does not have an oven and I would like to get one like the one you have. Thank you
The type of oven is a "combi" oven - there are many brands available so shop around - you can google search for "combi ovens" and pick the one you like with the price you like - the brand I used is Anova
What are the 2 smaller appliances on your countertop? both look like little ovens
Yes...1 is a regular full oven and the other 1 is a toaster oven that also air fries👍👍
Why boil them first? Does boiling them make the inside skin come off easier? Italian chestnuts tend to have the inner skin stick opposed to Dunstan chestnut which comes off easy. I do prefer the taste of Italian chestnuts over the Dunstan chestnuts. I normally just roast them. Wondering if boiling them first makes them easier to peel.
Yes...easier to peel and retains more moisture
Thank you can these be cooked in an airfryer?
Yes, you can also air fry these chestnuts as well....I would suggest air frying at 350 deg F for about 30 minutes 👍👍
Thank you but this is confusing ie if you place in traditional oven after boiling in water which takes 15 mins so why would it take 30 mins in an airfyer?
@@RajKumar-zm4ll ....with the boil method, you boil for 15 minutes and then you bake for 15 minutes, so it's 30 minutes total, just like I did in this episode....also, if you did not want to boil, you could just bake for 30 minutes at 350, so that is why I'm suggesting air frying around 30 minutes at 350 deg F... perhaps at the 20 minute mark you can start to check for doneness - hope this helps 👍👍
Thank you that makes it clearer. Finally can i boil and airfry and if so for how long?
@@RajKumar-zm4ll I would follow the same process...15 minutes boil and then 15 minutes air fry at 350 deg F. Let me know how they turn out for you 👍👍
Sidenote: I was making my bacalla this year for xmas eve and I was thinking about how expensive it is and how the only 2 ingredients are cod and salt. Do you know if it's possible to salt your own bacalla during the year for xmas eve? Or in general I guess. I never heard of any of my relatives or anyone they knew salting their own cod to make bacalla. It seems crazy to me that they could all make wine, sausage, capicola, but never made their own bacalla. Have you ever heard of anyone making their own?
Hi Joe - our family has not ever dried cod however, it can be done. However, because I have never done it nor been exposed to doing it, I'm not exactly sure how to do it, but, I would imagine that you have to dry the cod, then completely pack it in salt (all around, top bottom and sides) and let it stay packed in salt, in the fridge, for up to 5 days - I'm thinking that would do it. If you try it, let me know how you make out. As a side note, I will be doing a video on bacala in the near future... I love to eat bacala :)