Our tips for cooking chestnuts in two original recipes

Poultry, soup, cream … Chestnuts are not only intended for winter dishes! Raphaël Haumont gives us his tips for cooking fried chestnuts and even in salads.

Raphael Hammond

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How to cook chestnuts correctly? –
Health Mag – France 5


When we think of chestnuts, we think of poultry, bacon bits, mushrooms, and cream of chestnuts. The chestnuts are then roasted or caramelized and this works well because it has carbohydrates (about 40%) and little protein (in the fruit, but also in the butter that can be added to the recipe). When exposed to heat, you get Maillard reactions, caramelization reactions.

The notes develop caramelized, grilled, and roasted. The particles formed are similar to those found in coffee or chocolate (roasting), those found in grilled meats (again Maillard reactions) and also to those found in old aged alcohols in barrels (rum, whiskey, cognac).

If you appreciate this special taste, it is because all of these dishes are “good chemistry”.

Fried pear and chestnut recipe

Based on these similarities between aromatic molecules, roasted chestnuts can be mixed with other products: hazelnuts, truffles, coffee, pears, roasted sesame, bacon, smoked salmon, roasted peanuts…more to create.

Original recipe idea: Fried pear and chestnut with coffee.
– Fry a few chestnuts in a little fat and add the pear cubes.
– When the pears turn brown, remove the glaze by adding the coffee
Sprinkle with ground peanuts just before serving.
Enjoy fish or poultry fillets.

Accords of roasted chestnuts, coffee, pears and succulent peanuts. The good news: By making half chestnuts and half pears, you cut calories in half compared to a chestnut dish.

Chestnuts…in power

The second chestnut flavor is less well known than roasted or roasted chestnuts. It is chestnuts that are steamed or in a light broth.

Chestnuts contain hexan-1-ol, a molecule responsible for the freshness of green apples, black currants, chervil, tarragon, or even kiwis.

Therefore, it is very good to associate chestnuts, in a salad for example, finely chopped, or even powdered like bulgur, with “green” notes: celery, grapefruit, dill or green apple. Add aromatic herbs, a drizzle of olive oil, and sesame seeds for salads that really change.

Chestnuts are worth it, because peeling them is still a bit tedious. Some call it “thermal shock,” which consists in freezing it and then placing it in a boiling pot.

Hot peeling is not pleasant, and it is better to put it in a tea towel to avoid it Burning fingers.

Cooking chestnuts in the microwave can cause them to explode. It is not recommended, otherwise the skin should be cut.

With a pressure cooker, it’s good, because it increases pressure. At high temperatures and pressures, the “large” surface fibers that make up the skin are easily degraded.

Otherwise, putting a teaspoon of baking soda in the cooking water may be the answer, since baking soda also acts on the fibers by softening the structure. Works with lentils, chickpeas, dried beans… and chestnuts.

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