Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, classic chestnuts simmered in inner skins. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Classic Chestnuts Simmered in Inner Skins is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Classic Chestnuts Simmered in Inner Skins is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have classic chestnuts simmered in inner skins using 3 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Classic Chestnuts Simmered in Inner Skins:
- Get 1 kg Chestnuts (the freshest, biggest ones you can get)
- Prepare 500 grams Sugar (a mixture of castor sugar (superfine sugar) and raw cane sugar)
- Make ready 1 tbsp Baking soda
Steps to make Classic Chestnuts Simmered in Inner Skins:
- Get the biggest chestnuts possible, because they're easier to peel. Wash the chestnuts carefully, and throw out any that have been nibbled on by insects.
- Cover the chestnuts with boiling water, and leave to soak for several hours (I soaked them for 2 hours this time), or until they have cooled down enough to touch. I prefer not to boil them.
- Remove the outer shell. Cut into the shell starting from around the border between the rough part on the bottom and the smooth part upwards, then peel off.
- If the bottom of the chestnut is flat, start the cut where it begins to curve. You don't have to remove the whole bottom part of the skin at this point.
- It took me about 30 minutes to peel 1 kg of chestnuts. Soak the peeled chestnuts in water.
- Put the chestnuts in a pot with water to cover. Add baking soda and turn the heat on. When the water comes to a boil, turn down the heat and simmer for 30 minutes. The chestnuts shouldn't be bouncing around and bumping into each other in the pot. The cooking liquid will turn pitch black.
- Put the pot in the sink, and leave the water running from the tap in a slow stream near the edge of the pot for 30 minutes. Don't let the chestnuts roll around in the pot!
- A key point! Using your fingers and a toothpick, remove dirt on the surface of the chestnut, and take off any thick fibers as well as the bottom part that was left earlier.
- When the chestnuts are nice and smooth, put them back in a pot full of water. Even if the skin has ripped a bit, if you handle the chestnuts gently, they'll be fine!
- Simmer for another 30 minutes, and then cool in running water again like step 7. Repeat until the cooking liquid is red, 1 to 2 times.
- Put the sugar and chestnuts in a pot with water to cover, and simmer for about 30 minutes. Leave the chestnuts to cool in the liquid.
- The chestnuts can be stored in sterilized jars for a while, or in a plastic container in the refrigerator for a few days. Any broken ones can be made into a paste and frozen.
So that is going to wrap it up with this special food classic chestnuts simmered in inner skins recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
