Chestnuts-The Basics of These Tasty Treats
December 21, 2011
•Le Cordon Bleu
•Boston
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Chestnuts-The Basics of These Tasty Treats
While most of us only think of Chestnuts around the holidays this starchy nut has been around since prehistoric times and is a daily staple in the diet of cultures all around the globe. In the world of the culinary arts there are many uses and preparations for chestnuts that you can learn in a cooking school in Boston but here is a little history and some tips for working with this little Christmas classic.
Originally from Asia Minor chestnuts are perhaps one of the oldest foods consumed by man. Chestnuts have a very high starch content but are the least oily of all nuts and the easiest to for digest. They are found enclosed in a prickly outer case, usually three to each pod. The chestnut itself is a wrinkled, cream colored kernel surrounded by a thin brown skin. While Dickens’ refers to chestnuts being placed on the fire in his classic “A Christmas Carol” there are a wide variety of uses and preparations for this holiday staple.
Roasted Chestnuts
This is perhaps the preparation most people are familiar with, the wonderful smell of roasted chestnuts emanating from street vendors carts once the weather turns cool. Whenever you prepare chestnuts removing the outer shell needs to be addressed; before roasting cut a small X into the flat side of the nut this will make the job much easier once they have cooled. Roast chestnuts for 20 minutes either in a 400 degree oven or over open coals or fire. Be sure to allow them to cool before removing.
Chestnut Flour
Chestnut flour has been used as an alternative to wheat flour since the Middle Ages and is a popular ingredient in anything from French crepes to Italian pastas. It also provides an excellent gluten free alternative for those with food restrictions. Unlike other nut flours like almond or hazelnut, chestnut flour is very low in fat and with its high starch content is more similar to traditional grain flours. It also has a lower glycemic index than traditional white rice, white flour and potatoes making it a very healthy alternative.
Baked, Broiled, Braised, Desserts and Beyond
When it come to preparing chestnuts the sky is the limit. This little culinary arts darling can be used to make creamy dessert fillings or roasted, chopped and added to a Christmas dinner stuffing. Try adding to braised meats for a holiday flare or boiling in milk and adding to a pudding for dessert. For a rare and special treat the French make Maroons Glace or candied chestnuts, a true delicacy and culinary delight.
If you would like to learn more about preparing seasonal ingredients, there is a cooking school in Boston that is sure to meet your needs.
This article is presented by Le Cordon Bleu College of Culinary Arts in Boston. Le Cordon Bleu College of Culinary Arts in Boston offers culinary arts and pâtisserie and baking training programs in the Boston, Massachusetts area. To learn more about the class offerings, please visit Chefs.edu/Boston for more information.
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