Now it’s time to make roasted chestnuts, using the old methods on coal or wood fire, although it is complicated in the modern age, it can be very delicious with 21st century technology. In this sense, the oven will be our best ally. But we’re not here to talk to you about basic cooking technique. cooked chestnutsBut An alternative method of making these with aluminum foil.
There are advantages to making chestnuts by following this method: We prevent them from burning out ahead of time. We also avoid staining the tray or fountain. Before we start we need to wash as usual. add to the chestnuts to remove traces of dust and dirt, checking that there are no specimens in poor condition.
Tap later to cut inside every chestnut. This can be with a diagonal or simple cut, but always try to get through the inner peel without penetrating too far into the flesh of the fruit. It is recommended to let it soak after cutting. Soak it in cold or warm water for 15 to 30 minutes to moisten it a bit.
Meanwhile, we heat the oven up and down to 180°C. After the time has passed, we drain the chestnuts and divide them into groups of 20-30 without having to dry them completely. Then we wrap each aluminum foil packagesas if we were doing something papillote.
The chestnuts should be arranged in a single layer and covered well, but leaving room for the interior to rise. Once we have our envelopes ready, all that’s left is to place them in the oven on a medium-height rack. receivables about 30 minutes during roasting depending on size.
Normally the packets will be slightly swollen when ready. We can check whether the chestnuts are at the point we want by carefully opening one and piercing it with a toothpick or fork. What we need to do next Let it cool, covered, outside the oven for about 10 minutes. but in the same aluminum package or using an old cloth.
They will be juicy and tender when you steam them in the oven, but if we want an extra toasty touch we can put them in the pan over medium-high heat. But we must try peel them hotkeep the rest covered so that both the shell and the inner skin come off more easily.
The best thing is that if we are not going to consume them right now, we can store them in a short time. airtight container in the refrigerator Let them sit for a few days and even add them to other dishes. We can even freeze them.
Photos | directly to the palate
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