Prepare chestnuts and chestnuts before grilling them
Before roasting chestnuts and chestnuts, they must be prepared.
We start by drawing an X in the bark.
During cooking, this X will open, indicating that the chestnut is cooked.
Once the chestnuts have cooled, the rind can be removed.
If the chestnut tastes bitter, it is undercooked.
You can then put it back to the grill.
When they are well cooked, chestnuts and chestnuts have a good sweet taste.
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But by the way, how to tell the difference between a brown and a chestnut?
Even if these fruits are visually similar, only one is edible: the chestnut.
Indeed, the horse chestnut is toxic.
"If you ingest one by mistake, you risk throat irritation and digestive disorders such as abdominal pain, nausea, diarrhea and vomiting", explained Doctor Sandra Sinno-Tellier, head of toxicovigilance at ANSES, in our article on the subject below.
Read alsoDon't confuse brown and chestnut anymore
How to roast chestnuts and chestnuts?
To roast chestnuts and chestnuts, several methods exist.
On a fire, you can use a frying pan with holes on which you place the chestnuts.
The cooking time will be about thirty minutes.
If you don't have a skillet with holes, you can use a simple skillet or a cast iron grill pan.
For a more harmonious cooking, it will be necessary to stir your frying pan from time to time.
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You can also roast the chestnuts in the oven.
Just place them on a baking sheet and bake them for about 25 minutes at 220 degrees.
It will be important to stir the contents of the plate from time to time, especially if it is not perforated.
A little trick to be able to peel the chestnuts more easily: boil them for ten minutes before grilling them.
Can you roast canned or jarred chestnuts?
Jarred or canned chestnuts have the advantage of already being peeled.
To grill them, simply bake them for about ten minutes at 220 degrees.
In a frying pan, they can be sautéed in a little butter or olive oil.
They are also excellent cooked in milk.
Chestnuts lend themselves to all types of cooking and recipes.
They can be eaten both savory, as an accompaniment to meat, and sweetened in a cake, creams or pancakes.
