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Should you buy organic chestnuts or regular chestnuts?

Any type of fruit, vegetable, or dried fruit will always be much better if it is organic essentially because it is more natural. Our bodies are not made to consume products that are highly 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 in its proper season, that is, the date when it should naturally be harvested and consumed, it is because the cycles of that fruit have been artificially modified and if, in addition, you notice that the fruit lasts without spoiling more than normal it is because they have been treated with chemicals that are not suitable for human consumption in high volumes. Can you imagine that for every product you consume there is a small portion that is directly "poison" for your body if consumed in a higher quantity? Well, that is what is happening today. That is why from the Los Conventos brand 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 evoke as much nostalgia as chestnuts. They are almost an icon of this bucolic season, when the forests are colored and the ground is covered with leaves, mushrooms, and these unmistakable fruits that have been so important 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 the kitchen. 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 a typical "chestnut pan", with holes, which can be used over wood, embers, or, if adapted, the fire of the stove. They can also be roasted in the oven or in the microwave, but in all cases, a previous cut must be made to prevent them from exploding, and facilitate the subsequent peeling.

The cut can be a cross or a simple line that crosses the outermost peel 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 adjust the time according to the appliance, 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, about 10-20 minutes, depending on the size and the desired texture. Always remembering the previous cut, and controlling the interior texture. Once half-cooked and peeled, we can finish cooking them in milk, syrup, or sugar, or use them for savory dishes such as meat fillings, rice, vegetable creams, legume stews, soups, or sautés.

In the culinary world, they can be incorporated already cooked or roasted as if they were any other dried fruit, whole or chopped, in cake batters, cookies, muffins, or pies. They can be ground to turn them into almost a flour, or to make sweet creams, for example with chocolate, or spoon desserts such as custard, pannacotta, or custard. Chestnut sweet cream is a delicious preserve, as are chestnuts in syrup.

If you crave chestnuts out of season, in the market, you can find them canned in natural syrup, frozen, dried, or in sweet preparations of all kinds, including jams and different desserts. In addition, chestnut flour is a delight full of aromas to experiment with our bakery and pastry recipes, especially if combined with chocolate and dried fruits.