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[ps2id id='ancla1' 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 body is not made to consume highly processed products in factories to prevent them from spoiling when they should. If a natural product like chestnuts or any fruit or vegetable is not consumed in its proper season, that is, the date it should naturally be harvested and consumed, it is because they have artificially modified the cycles of that fruit. And if you also notice that the fruit lasts without spoiling longer than normal, it is because they have been treated with chemicals that are not suitable for human consumption in high volume. 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 a larger quantity? Well, that's what happens today. That is why from the brand Los Conventos, we always recommend consuming the most natural, because the most natural is usually the healthiest.

Chestnuts and autumn, an inseparable pair.

There are many products that we can associate with autumn, but few awaken as much nostalgia as chestnuts. They are almost an icon of this bucolic season, when the forests are colored and the ground is filled with leaves, mushrooms, and these unmistakable fruits that have been of great 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 all cook evenly. The more rounded 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 the typical "chestnut pan" with holes, which can be used over firewood, embers, or, if adapted, the stove. They can also be made in the oven or in the microwave, but in all cases, a preliminary cut must be made to prevent them from exploding and to facilitate peeling afterwards.

The cut can be in 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 time depending on the device, but usually, 2 and a half minutes at 800W is enough. Keep an eye on them because they can explode or generate a lot of steam if the power is excessive.

For cooking with them and 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 remembering the preliminary cut and controlling the interior texture. Once semi-cooked and peeled, we can finish cooking them in milk, syrup, or sugar, or use them for savory dishes like meat fillings and garnishes, rice dishes, vegetable creams, legume stews, soups, or stir-fries.

In the culinary world, we can incorporate them already cooked or roasted as if they were any other nut, whole or chopped, into cake, cookie, muffin, or tart doughs. They can be ground to almost a flour-like consistency or used to make sweet creams, for example with chocolate, or spoon desserts like custards, pannacotta, 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 sweet preparations of all kinds, including jams and various desserts. Additionally, chestnut flour is a delight full of aromas to experiment with our bakery and pastry recipes, especially when combined with chocolate and nuts.