We all know how tasty and aromatic chestnuts are. They can be steamed or cooked in a pressure cooker. The peel is much easier to peel if you add a little oil to the water, in which they are boiled - the same way it is added when we cook spaghetti, so that they don't stick together.
Chestnuts are best when roasted in the oven, but you can also cook them in a pan. To do this, first cut off the sharp tip, this is done with a knife. This keeps them from bursting when roasting.
A chestnut is placed on a wooden board and its skin is cut crosswise. These cuts on both sides make peeling them much easier. The same cuts are made if they are boiled. They can be soaked first in hot water, then arranged in a tray, having previously made cuts and they are roasted at 390°F (200°C) for about 30 minutes.
They are also prepared quickly by boiling, some say that they are ready in 15-20 minutes. Remove them from the heat and remove them from hot water one at a time. Chestnuts are cooked fastest when they are fresh, not store bought. The ones from the store are cooked longer, about 30-35 minutes, but this also depends on their variety.
The same applies to the peeling - if they are fresh, they peel more easily.
This product is not often consumed and is undervalued. Chestnuts are very healthy, low in fat, rich in fiber and gluten-free. They taste like sweet hazelnuts and generally taste like nuts.
Even jam is prepared from chestnuts. They can be cooked with chicken fillet, with mushrooms and leeks and with whatever you want.
Warm chestnuts are the tastiest and then peel the easiest.
See also which chestnuts are edible and how to cook chestnuts.
