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[ps2id id='anchor1' target=''/]Buying organic chestnuts or regular chestnuts?

Any type of fruit, vegetable, or nut will always be much better if it is organic, essentially because it is more natural. Our bodies are not made to consume products that have been heavily processed in factories to prevent them from spoiling when they should. If a natural product like chestnuts or any fruit or vegetable is not consumed during its proper season, that is, the date when it should naturally be harvested and consumed, it is because they have artificially altered the cycles of that fruit. Additionally, if you notice that the fruit lasts without spoiling longer than normal, it is because it has been treated with chemicals that are not suitable for human consumption in large quantities. Can you imagine that for every product you consume, there is a small portion that is directly "poison" for your body if you consume it in larger amounts? Well, that is what is happening today. That is why we always recommend consuming the most natural products at Los Conventos brand because what is most natural is usually the healthiest.

Chestnuts and autumn, an inseparable pair.

There are many products that we can associate with autumn, but few evoke as much nostalgia as chestnuts. They are almost an icon of this bucolic season when the forests are filled with colors and the ground is covered with leaves, mushrooms, and these unmistakable fruits that have had such importance for centuries in the economy and culture of many regions of our country.

This is how chestnuts are cooked.

The aroma of roasted chestnuts has something magical and comforting, but they can be used much more in cooking. When cooking them, it is preferable to choose chestnuts of a similar size or caliber so that they are all cooked evenly. The plumper ones will be easier to peel, while the very flat ones will make it more difficult. To roast chestnuts at home, it is ideal to use a typical "chestnut" pan with holes, which can be used over wood, embers, or, if adapted, the stove's fire. They can also be made in the oven or microwave, but in all cases, a pre-cut must be made to prevent them from exploding and to facilitate peeling afterwards.

The cut can be a cross or a simple line that goes through the outermost bark and the inner skin, with a sharp or serrated knife. In the oven, they will be ready in about 20 minutes, preheated to 200ºC, depending on the size and power of the appliance. To cook them in the microwave, you have to find the right timing depending on the device, but it usually takes about 2 and a half minutes at 800W. Keep an eye on them because they can explode or generate a lot of steam if the power is excessive.

To cook with them and for other preparations, another option is to boil them in boiling water for about 10-20 minutes, depending on the size and the desired texture. Always remember the pre-cut and control the inner texture. Once partially cooked and peeled, they can be further cooked in milk, syrup, or sugar, or used for savory dishes such as fillings and garnishes for meats, rice, vegetable creams, bean stews, soups, or stir-fries.

In the culinary world, they can be incorporated already cooked or roasted as if they were any other nut, whole or chopped, into cake batters, cookies, muffins, or pies. They can be ground into a flour-like consistency or used to make sweet creams, for example, with chocolate, or spoon desserts like custards, panna cotta, or puddings. Sweet chestnut cream is a delicious preserve, as are chestnuts in syrup.

If we still want chestnuts out of season, in the market, we can find them cooked in natural preserves, frozen, dried, or in various sweet preparations, including jams and different desserts. Additionally, chestnut flour is a delightful ingredient full of aromas to experiment with in our bakery and pastry recipes, especially when combined with chocolate and nuts.