How to fry chestnuts?
Homeland chestnut - an amazing plant of the family Beech - Balkan Peninsula. However, as a result of long-term distribution, a chestnut, a lover of a warm temperate climate, where it has not caught on, is the Atlantic coast of the United States, the Mediterranean, and East Asia, and Europe — it can be easily found on the streets of St. Petersburg or Moscow.
The chestnut tree blooms in May-June, and in September-October it produces spherical lumps with branched spines, which can contain from one to seven nuts.
It is very important to know that there are two species of plant - the one that you can see in our parks - Horse chestnut or stomach, and another species, European Chestnut or seed, which grows in Southeast Europe and Asia Minor. In no case can not resist the temptation to prepare the fruits of our, local, chestnut. Unfortunately, they are inedible, we divorce it exclusively for decorative purposes. But do not worry, chestnuts can be purchased at an affordable price in any large store.
These amazing fruits contain a lot of nutrients - iron, copper, potassium, zinc, ascorbic acid, folic acid, and others,are an excellent source of healthy carbohydrates and an indispensable product in order to slightly diversify your diet.
Maybe you have not recently perceived chestnuts in the light of a potential dish, but now culinary art seeks to surprise us again and again, so, on our table, and this is perhaps for someone an exotic delicacy.
Ways of cooking these gifts of nature are varied. The most popular are roasted chestnuts.
Yes, before you start cooking them, put all the chestnuts that you have in a bowl with water. Those that surfaced - unfortunately, are spoiled and are no longer suitable for consumption. And those who remained to lie on the bottom - boldly take a turn.
Let's now get to how to roast chestnuts.
How to fry chestnuts in a skillet?
Chestnuts contain a large amount of juice. At high temperatures, it turns into steam, and due to internal pressure, the nut can explode.
To avoid this, you need to remember the main rule of how to roast chestnuts. First, they need to pierce a third with a fork or make a deep cross-shaped incision with a knife on the tails of chestnuts.
So, now you need a pan (of course, not Teflon), water and napkins. Chestnuts are laid out on the pan, which are covered with napkins moistened with water (so that the chestnut does not dry out and harden). Cook over low heat for about 20-25 minutes, stirring occasionally with each other. An alternative option is to cook in a frying pan with a small amount of water — literally three or four tablespoons.
To determine readiness, it is necessary to slightly squeeze the nut. If the shell gives in and is easily removed, your chestnuts are ready. You can sprinkle them with salt or sugar to your taste.
How to fry chestnuts in the microwave?
Pretty easy way to cook.
Again, you must first incise the chestnuts. Next, put them in a container and pour salted water there (so that it covers about 1/3 of the nuts). Cook at maximum power for about five minutes. The method for determining readiness is the same.
It should be noted that there is a need to chestnuts from the heat of the heat, the longer you put off, the more they will dull their taste. Therefore, it is not recommended to cook chestnuts in reserve.