Chestnuts are a holiday favorite in many places, and are perfect for when the weather is chilly. You can bake it in the oven, over direct heat, or in a frying pan. Choose the option you like best and enjoy roasted chestnuts for your holiday!
Ingredients
Using the Oven
- kg chestnut
- Hot water
Using Fire
kg of chestnut
Using the Frying Pan
- kg chestnut
- Hot water
Step
Method 1 of 3: Using the Oven
Step 1. Preheat the oven to 204 °C
It will take the oven about 15 minutes to reach this temperature. So you can do that before you start setting up the caster.
Another way is to prep the chestnuts and put them in the fridge, then preheat the oven when you're ready to bake them
Step 2. Make an X-shaped wedge in the rounded part of each caste
Use a sharp paring knife to make these X-slices around the round chest. Slice it through the shell and into the flesh.
This is called "scraping the caste"
Step 3. Soak the chestnuts in hot water for 1 minute
Place the chestnuts that have been cut into X-shaped slices in a large bowl and pour boiling water into them. Let the chestnuts soak in the hot water for 1 minute before draining them in a colander.
The chestnut shell will open slightly around the X-shaped slices after you soak them. This is normal
Step 4. Spread the chestnuts on a baking sheet that has been lined with aluminum foil with the X-shaped slices facing up
Bend the edges of the aluminum foil toward the chest so that it forms a kind of wrap. Leave this aluminum foil package open so that the chestnut can still be seen from above.
This method of grilling can help make the chestnuts cook evenly
Step 5. Bake the chestnuts for 15-18 minutes
Set the timer to 15 minutes, then check the caste when the time is up. After baking, the X-shaped portion of the shell will begin to peel off. The chestnut will also be darker in color than before it was baked in the oven.
- Bake for 18 minutes if you want the chestnuts to be fully cooked.
- Do not bake too long because the meat behind the shell can burn.
Step 6. Let the chestnuts cool for 5 minutes before peeling
Wear oven mitts to remove the chestnuts from the oven. Place the baking sheet on the pots or pans to cool. Use your fingers to peel off the chestnut shell starting with X-shaped slices.
- Don't wait more than 5 minutes to peel it off as it can be difficult to separate the shell from the chestnut.
- Place the roasted and peeled chestnuts in an airtight container and store them in the refrigerator for up to 4 days.
How to Season Roasted Chestnuts
Make the chestnut sprinkled with butter and salt by adding 120 ml of melted butter, 7 grams of salt, and 3 grams of fresh black pepper powder.
Make the chestnuts savory mixed with herbs by combining it with 60 ml of melted butter, 7 grams of salt, 7 grams of dried rosemary, and 3 grams of nutmeg.
Turn her caste into a sweet snack by mixing it with 110 grams of sugar and 7 grams of cinnamon.
Method 2 of 3: Using Fire
Step 1. Start a fire in a kiln, furnace, or grill
This method doesn't require high heat, but you'll need to place the grill rack just above the flame to roast the chestnuts. Place the wood in a stove, kiln, or grill and light it. Use newspaper to burn wood.
You can also sprinkle kerosene or lighter fluid to help light the wood
Step 2. Wash the chestnuts and make X-shaped slices in each fruit
Clean the chestnut by rinsing it with warm water for one minute. Next, make an X-shaped slice in the round part of the fruit with a sharp fruit paring knife. Make sure the X slices through the shell and hits the flesh.
Making these X-shaped slices is called "cutting the caster"
Step 3. Spread the chestnuts on aluminum foil or a heavy metal baking sheet
Use a sheet of aluminum foil (strong and large with a few small holes), a cast-iron skillet, or a perforated baking sheet that is usually used for cooking on fire. Position the chestnuts with the X-shaped wedges facing up and spread them out in a single layer.
You can punch holes in the aluminum foil with a skewer or small knife. Make holes in the aluminum foil about 2.5 to 5 centimeters apart
Step 4. Bake the chestnuts over the fire for 20-30 minutes
Bake the chestnuts until the skin is black, which can take about 20-30 minutes, depending on the heat of the fire. Place the aluminum foil or skillet on the grill rack, just above the flame. The fire should hit the bottom and sides of the pan or aluminum foil. Watch the caste closely to see if it's all ripe.
Whenever possible, keep the flame steady. The fire should not be too hot because it can burn the chestnut
Step 5. Let the chestnuts cool for five minutes before you peel them
When the skin is black, remove the chestnuts from the heat, and let them cool before peeling them. Use your fingers to peel the shell off the area where the X-shaped incision was made.
- Always use fireproof silicone oven mitts to lift the caster. After that, place the pan on a pot or saucer to cool it down.
- Place the roasted and peeled chestnuts in an airtight container and store them in the refrigerator for up to 4 days.
Method 3 of 3: Using a Frying Pan
Step 1. Make an X-shaped wedge in each caste
Use a sharp fruit paring knife to make X-shaped slices on the round side of the chestnut. Make a slice until it penetrates the shell and hits the flesh of the fruit.
This is known as "cutting the caste"
Step 2. Soak the chestnuts in hot water for 1 minute
Place the chestnuts in a large glass bowl and pour boiling water over them. The chestnut must be completely submerged in water. Soak the chestnuts for 1 minute before draining them in a colander.
Always wear oven mitts when you do this process as the bowls can get hot
Step 3. Fry the chestnuts for 15 minutes in a cast iron skillet over medium to high heat
Turn on the stove, then place a cast iron skillet on it. Next, put the chestnuts in a cast-iron skillet in a single layer. Let the chestnuts cook for 15 minutes, and stir every 2-3 minutes so they don't burn.
If the pan is so small that it can't hold all the chestnuts, you'll need to do this process in 2 or 3 frying pans
Step 4. Wrap the chestnuts in a clean kitchen towel and leave for 10 minutes to cool
When you're done, pour the chestnuts on a washcloth spread on the kitchen table. Next, fold the cloth to wrap the chestnut. Let the chestnut sit in the cloth for 10 minutes.
Another way is to turn off the stove and cover the pan. Let the chestnut cool on its own this way
Step 5. Peel the chestnuts 10 minutes later
When the chestnuts have cooled, use your fingers to peel them. Start peeling off the shell from the X slices you've made. Peel all the shells until only the flesh remains.
- Don't wait more than 10 minutes to peel the chestnuts as you can have a hard time separating the shell from the flesh. The best time is when the caste is still warm.
- Peeled roasted chestnuts can stay fresh for up to 4 days if placed in an airtight container and stored in the refrigerator.
