The culinary and pastry applications of chestnuts are numerous, and we, together with the Municipal Market of La Laguna, will be exploring them over the coming weeks.
In the following months, we will present many recipes featuring chestnuts as the main ingredient or as an accompaniment, whether in pies, liqueurs, or jams. Today, it is undoubtedly the most traditional fruit of the autumn calendar.
Additionally, chestnuts evoke a sense of tradition in our streets and squares. The chestnut seller is a staple of autumn, heralding the festivities and the approach of Christmas with the enticing aroma of roasted chestnuts. Yesterday, on the first Sunday of October, I had the pleasure of seeing and tasting the first chestnuts of this autumn season.
In the coming days, we will make the most of the chestnut season by incorporating them into various stews. However, preparation is key, and while you may already know how to peel chestnuts easily, it’s worth sharing a useful tip from traditional cooking.
As with most foods we want to peel easily, such as tomatoes and nuts, the most commonly used method for peeling chestnuts is blanching. Simply immerse them in boiling water for a few minutes, then stop the cooking process with cold water and peel. However, there is another kitchen trick that we find more effective.
Depending on their culinary use, it’s crucial to monitor the blanching process to avoid overcooking the chestnuts, which can leave them looking somewhat stewed. While you might already be familiar with blanching, here’s a quick refresher: bring a pot of water to a boil, and once it reaches a rolling boil, introduce the chestnuts. Some may make a small incision in the shell, which aids in this pre-cooking step. For medium-sized chestnuts, one or two minutes will suffice.
Once this time has elapsed, drain the chestnuts and cool them under running cold water to halt the cooking process. You can then begin peeling them, using the edge of a knife to lift the shell, both the outer and the inner layers. The thin skin remaining in the cracks of the chestnut will separate easily when you gently open it.
Even with caution during blanching, it’s common for the chestnuts’ surfaces to change colour due to heat exposure. They may peel well, but as mentioned, there is a quicker, cleaner, and more effective kitchen trick for peeling chestnuts: using a microwave.
It’s as simple as making a couple of incisions in the outer shell of the chestnuts and placing them in small batches in the microwave on full power for about 15 seconds or on medium power for 20 seconds. Be careful when handling them, as they will be hot. To peel quickly, you can use a cloth, and with two swift motions, you can remove both skins, leaving the chestnut perfectly clean and intact.
By using this method, the chestnuts remain unsteamed, allowing us to incorporate them into various dishes, preparing them precisely how we desire. As mentioned earlier, it’s best to microwave only a few chestnuts at a time, so while you peel the first ones, you can place the next batch in the microwave.
