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Autumn brings with it the scent of chestnuts, a fruit that tastes of home, fireplace and tradition. However, anyone who has tried to boil them knows that the result can often be disappointing: chestnuts that are too hard, peel badly or become floury.<\/p>\n\n\n\n
Yet, there is an old grandmother’s trick<\/strong> that guarantees perfectly soft and tasty chestnuts<\/strong> in a short time.<\/p>\n\n\n\n The perfect preparation<\/strong><\/p>\n\n\n\n First of all, choose fresh chestnuts, without holes or signs of mold. Cut them on the rounded part with a horizontal cut: this helps prevent them from opening during cooking and facilitates peeling.<\/p>\n\n\n\n Fill a large pot with cold water and add a pinch of coarse salt. Immerse the chestnuts and leave them to soak for about 30 minutes<\/strong>: this step is used to make them slightly hydrated and to soften the skin.<\/p>\n\n\n\n Grandma’s Trick<\/strong><\/p>\n\n\n\n Here’s the secret that makes the difference: add a drizzle of extra virgin olive oil and a bay leaf to the cooking water<\/strong>. The oil prevents the chestnuts from drying out and keeps the inner skin softer, while the bay leaf gives a delicate scent and helps make them more digestible.<\/p>\n\n\n\n After putting them on the heat, bring them to a boil and cook for about 25-30 minutes<\/strong>, depending on the size. When they are ready, do not drain them immediately: let them rest for 10 minutes in hot water covered by the lid<\/strong>. This small trick allows the steam to complete cooking and make the pulp tender and juicy.<\/p>\n\n\n\n How to store them soft<\/strong><\/p>\n\n\n\n If you want to keep them soft even after cooking, wrap them still warm in a damp cloth and close them in an airtight container. In this way they will not lose moisture and will remain perfect for the next day.<\/p>\n\n\n\n In summary, grandma’s secret for very soft boiled chestnuts<\/strong> is simple:<\/p>\n\n\n\n With this method, chestnuts peel easily and remain creamy inside, ready to be enjoyed on their own or to be used for autumn desserts and soups.<\/p>\n\n\n\n Share article<\/p>\n\n\n\n Important: This website does not give medical advice, nor does it suggest the use of techniques as a form of treatment for physical problems, for which medical advice is required. If you decide to apply the information contained in this site, you do not assume responsibility for it. The intention of the site is to be illustrative, not exhortative or didactic.<\/p>\n","protected":false},"excerpt":{"rendered":" Autumn brings with it the scent of chestnuts, a fruit that tastes of home, fireplace and tradition. However, anyone who has tried to boil them knows that the result can […]<\/p>\n","protected":false},"author":2,"featured_media":20378,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-20377","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-advice"],"yoast_head":"\n\n