Prepare dried chestnuts (chestnuts, chestnuts)
Time
Cooking or baking time: 30 min.
Rest period: 24 hours
Total preparation time: 24 hours 30 minutes
As promised, I would like to show you today how to further process the dried chestnuts / sweet chestnuts.
As a reminder: first the chestnuts were peeled then if possible removed from the brown skin and then dried well for at least 2 weeks with daily turning.
preparation
- One takes for the preparation z. B. in a morning, the desired amount of chestnuts and puts them in a pot. Then fill up with cold water. For 1 person z. B. 10 pieces. So you leave them covered with a lid overnight at room temperature for at least 24 hours. The chestnuts now slowly but take the water and get thicker again.
- For safety in the afternoon (if the water has already turned very cloudy) change the water and in the evening again, so there is no unwanted fermentation.
- Add fresh water again the next morning, cover with lid and cook for about 30 minutes until soft. The chestnuts will stay light when the brown skin is removed. If you could not remove them then the cooking water will also turn reddish brown. This is just a visual flaw, they are more beautiful and appetizing to look at, of course, if they stay bright.
useful information
I like to prepare the dried chestnuts in this way, and since they are very filling, they replace a meal when you do not feel like cooking. (100 grams contain about 250 calories). But they are very low in fat and are therefore good for preservation.
They taste very sweet despite the cooking and are also for people who have a gluten intolerance, a blessing. I eat them consciously z. As in an upset stomach, as they have a regulatory effect on the entire metabolism.
Even children can be made tasty. Diabetics should pay attention to the quantity due to the high strength.
Of course you can also get the commercially available steamed chestnuts z. B. Of course buy. But why not do it yourself, if you have enough sweet chestnuts available, or simply like to make the product yourself from the beginning.
After the motto: "You know what's inside".
In my next tips (which are still in work ;-)) I'll tell you a delicious recipe of a sweet chestnut roulade and another method of preserving chestnuts.
PS: If the chestnuts are still a bit hard after 30 minutes, that may be when they were very big and the time to soak was too short, just simmer for 15 minutes with a small flame = simmer softly on a low level.
Have fun while snacking!
