Although you can also use the microwave or the pan, the best and easiest way is in the oven
It is the perfect time and moment to make roasted chestnuts… one of the autumnal dishes par excellence. Chestnuts by themselves and without cooking provide us with an enormous amount of nutrients, such as phosphorus, calcium, iron, zinc, magnesium, copper, vitamins B1, B3 and B6, folic acid, fiber, carbohydrates… and a very long etcetera. But if the chestnuts are also roasted… they will also give us something very special: they will lift our spirits.
And it is that, for many, noticing the aroma of roasted chestnuts is something like pressing the switch of a time machine that transports us to our childhood… to that moment in which we warmed our hands sharing a cone with our grandparents or our parents. It is one of those experiences that whoever has lived it… will never be able to forget it.Roasted chestnuts from a chestnut and sweet potato stall.
For all that we enjoy with them (and from them)… we should consider making them ourselves … instead of buying them from a street stall . So we will not have to depend on luck to meet one of them. Today we are going to explain how to roast chestnuts at home like a true professional, in great detail and with all the advice you need to make them perfect:
This is how to make the perfect roasted chestnuts:
Before starting to think about cooking, we must carefully choose which product we are going to cook. Chestnuts spoil easily. So, it is best to go for the ones that are bright taupe in color and the ones that look fresh . Preferably, all the chestnuts we choose will be of the same size (the bigger the better), because otherwise some will cook more than others. Another aspect that we must also take care of is the integrity of the shell: if the chestnut has a cut, a blow or a hole, it is best to leave them back in the basket.
Although the microwave or frying pan can also be used, the easiest way to prepare chestnuts at home is in the oven . Also, if we roast them in the oven we can comfortably make a larger amount.When we go to buy chestnuts, we must worry that they all have more or less the same size.
The first thing to do is wash and dry them thoroughly. And then, you will have to make a cut in each one of them. The cut should be deep enough to go all the way through the skin. This small detail will prevent them from exploding in the oven and -in addition- will make it very easy to peel them. Of course, to do it safely , place the chestnut on its flat side and make sure it is well supported before making the cut.
Some people leave the chestnuts in water for about two hours and others prefer to do it with wine. However, the classic method is usually to put them in a pot of cold water and bring it to a boil. As soon as the first bubbles come to the surface, remove them with a slotted spoon and place them evenly on the baking tray.
While the chestnuts are in the water, what we can do is preheat the oven to 180 degrees. Thus, once we have placed the chestnuts on the tray, we can put them in the oven. Ideally, the chestnuts should be separated from each other and not crowded, with the flat part touching the tray and the cut facing up.
As for the times, we must leave them in the oven for 15 minutes with the heat up and down . After that time, we will raise the temperature to 220º and leave it for 8 to 10 minutes to finish toasting. Remember to be careful, because depending on the amount of chestnuts, the type of oven, the size of the chestnuts, (…) it may be necessary to roast them a little more or a little less.When arranging the chestnuts on the baking tray, we must distribute them so that they do not pile up one on top of the other.
Once this time has passed, take them out carefully and place them in a bowl wrapped with two clean kitchen towels. One below and one above… so that they continue cooking for another 10 or 15 minutes. In this way, we will already have perfectly roasted chestnuts and ready for us to enjoy.