Recommendation to Homemade Appetizing Classic Chestnuts Simmered in Inner Skins
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To make an extraordinary Classic Chestnuts Simmered in Inner Skins, below are the materials required:
- Provide 1 kg of Chestnuts (the freshest, biggest ones you can get).
- Get 500 grams of Sugar (a mixture of castor sugar (superfine sugar) and raw cane sugar).
- Provide 1 tbsp of Baking soda.
After preparing the ingridients, now you are good to make your 5-star Classic Chestnuts Simmered in Inner Skins by following the guidances below:
- 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..
Recipe : Classic Chestnuts Simmered in Inner Skins
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