Unmissable video today: if you love chestnuts and chestnuts, take a few minutes and follow me in this really hilarious video! If you too have tried your hand at cooking and peeling these berries several times, you will surely have encountered some difficulties in removing the peel and the skin that surrounds them. Normally, the peel is cut, left to soak in lukewarm water for half an hour, then proceed with cooking in the oven for 15-25 minutes. Today, however, I will show you a foolproof trick to peel and cook them in just 2 minutes, without any difficulty Did I persuade you to follow me in this video?
Video of the Recipe
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Identity Card of the Recipe
- 189 KCal Calories per serving
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Ingrediants
- A dozen browns
Materials Needed
- Pocket knife
- Microwave
- Optional: latex gloves
Preparation
- With a small knife with a short, flat and sharp blade, engrave the browns by making a cut in half on the concave part, following the direction of the length.
Please note
It is recommended to be very careful in this phase and to sink the blade of the knife sufficiently, to completely engrave the hard brown skin, but brushing against the pulp (avoiding to engrave in depth). In this way, peeling will be even easier.- Place 6-7 browns on the microwave turntable, taking care to turn the engraved part upwards. Close the microwave and cook at 800W for 30-120 seconds. Remember that the more chestnuts that are cooked at once, the longer it will take for them to break apart.
- Immediately remove the chestnuts from the microwave and, possibly wearing protective latex gloves, peel them quickly.
Please note
For best results, chestnuts must be peeled when boiling. To avoid burns, it is recommended to wear latex gloves.- Taste the chestnuts: if they are raw, combine the chestnuts in a bowl, cover with a little boiling water, put them back in the microwave and continue cooking for 2-3 minutes, depending on the desired degree of softness.
- The chestnuts are ready to be tasted.
Some more information on chestnuts and marroni
Chestnuts and marrons are healthy and nutritious fruits, rich in complex sugars. Always considered "staple food of the poor", chestnuts are able to replace cereals. Not surprisingly, the chestnut is also known as bread tree.
Chestnuts have a fair content of proteins, mineral salts and vitamins (C, B1, B2 and PP): this nutritional aspect makes the brown particularly digestible and suitable for athletes. They are contraindicated for those suffering from hyperglycemia.Alice's comment - PersonalCooker
From today, peeling chestnuts and chestnuts has never been easier! And now let's give the green light to our imagination and have fun preparing chestnut-based cakes, creams and sweets. What do you say, even marron glacé can be successful when cooking marrons with this method? Follow me in my next video and let's find out together!Nutritional values and Health Comment on the recipe
Chestnuts are fruits that are not included in the basic food groups; however, based on their nutritional characteristics, they could fall into group III (cereals, derivatives and tubers).
They have a high energy value (halfway between dry cereals and potatoes), mainly provided by complex carbohydrates.
Proteins have a medium biological value and unsaturated fats play a less important energy role.
They provide an excellent quantity of fiber (which participates in its laxative effect) and do not contain cholesterol.
There are no traces of lactose and gluten.
Chestnuts should be taken in moderation by overweight subjects, diabetics and hypertriglyceridemics; possibly, they should replace other complex carbohydrate foods (cereals, derivatives and potatoes) without adding to them.
The average portion of chestnuts as a snack is about 60g (115kcal).
