Simmered Chestnuts (for Beginners)

Recently I have been making chestnut paste for Mont Blanc Cakes which of course needs the inner skins of the chestnuts. Since using this recipe, I have come to enjoy Mont Blanc which I used to dislike. I thought that it would be nice to someday make my own simmered chestnuts^^The steps are pretty time consuming, so for those of you who are short on time, you can break up the process. By the way, I performed Step 1 one day, and then Step 2 and on a different day. Recipe by Mekete-

This year, I had opportunities to make chestnuts cooked in their inner skins in syrup several times. It takes a lot of time and effort, so if the results are not what you want them to be it's very disappointing. I thought I'd put all the key points I've noticed in one place.The water to vacuum pack the jars in Step 13 should come more than halfway up the sides of the jars, but lower than the shoulders.I tried some of the chestnuts in their inner skins I made last fall and stored in the freezer this September, and although they were a bit soft, the flavor was just as good.If you like, add a little soy sauce or salt in Step 10 (in the 3rd round). Recipe by Hakuundou

I received chestnuts, so I made this for the first time!The texture will be better if you remove the thick fibers really well!You can use brandy instead of rum! Recipe by CHICCHI14

My grandmother makes this every year during chestnut season. This year, I learned the recipe from her and made some myself. It takes time, but the chestnuts are so delicious!You just need about 5 rice grains worth of baking soda per batch. If the chestnuts are big, use twice the amount of baking soda. When taking the outer skins off the chestnuts (step2) and when taking the fibers off the inner skins (step 6), take care not to pierce the inner skins. When simmering the chestnuts, always do so over very low heat so that they don't bounce around in the pot and bump against each other. Don't cover the pot with a lid while cooking. When sterilizing the jars for long term storage, take care not to burn yourself! Recipe by Muuko

I learned this from my mother.If you are strapped for time, soak the chestnuts in lukewarm water. Refresh the water before boiling. Small chestnuts should take about 40 minutes and large chestnuts 50 minutes. Stir occasionally. Recipe by Yuuyuu0221

My method for making this has changed a lot as I've made it over and over. This is my current method. You can simplify the steps, but if you take your time and make them carefully, they'll be a lot more delicious. Since you are taking so much time to peel the chestnuts, you might as well finish them off to be as delicious as possible. I used 2.5 kg of peeled chestnuts this time.Make sure to never let the chestnuts come to a rolling boil throughout the whole process. Add the sugar in several batches. If you add it all at once, the chestnuts may become tough and hard. (It's the same as when you cook adzuki beans.) The amount of sugar specified in this recipe makes chestnuts that are not so sweet. Please adjust the amount to your taste. Recipe by Yukiline.

This is the recipe I use every year to make simmered chestnuts.Be sure to work carefully through each step. But as long as you're not making them as a gift, it won't hurt if they aren't flawless.Adjust the sweetness to taste. The flavor may differ depending on your choice of sweetener. For 1 kg of chestnut's worth. Recipe by Maple Leef

The fresh chestnut season seems to be coming to an end. I made a simple version of chestnuts simmered in their inner skins.To peel the chestnuts, check out the butter knife method. Whether you are storing the chestnuts for a short or long period, store in the syrup. Recipe by Hakuundou

I make this several times every year. I came up with this method after a lot of trial and error.Use a knife you're used to handling to cut through the outer skin. As long as you're patient enough to remove the outer skins, the rest of the procedure is just a matter of time. I got the chestnuts at 9AM and poured them into jars at 4PM. If you make the chestnuts as smooth as possible in steps 8 and 9, you should only need to repeat the boiling and cooling steps once.The first time you make this, do it on a day off when you have time. Recipe by katada

I tried adding chestnuts to a basic crust recipe.The baking time and temperature may vary between ovens.The written times and temperatures are just guidelines.My recommended tart crust is one made with powdered sugar (it melts in your mouth). You could also try using powdered sugar in place of granulated sugar in any crust recipes you already have. Recipe by Grue

I came across some bad chestnuts that tasted a bit too hard when simmered... I wanted to eat something nice so I turned them into a paste instead.Adjust the amount of syrup you use based on how much paste you want to make and the state of the simmered chestnuts. Recipe by Puru berry

I love chestnuts. When they're in season starting September, I buy them.Just boil them well! Recipe by Panko625

＊To prevent the chestnuts from falling apart, don't stir them around when they are simmering, and be sure the heat is low enough so that they're not dancing around in the pot.＊Once you add the sugar, try not to fiddle with the chestnuts too much, or the sugar may crystallize or become cloudy. Just tilt the pot around to stir it.＊To wash the boiled chestnuts, just rub them gently with your fingers to remove the surface fibers. Even if you can't remove them at first, they will come off the 2nd or 3rd time, so don't force it.＊The later chestnuts that are available in late September to October have less bitterness and tannin. Recipe by La Land

I usually simmer chestnuts in red wine, but fancied trying white wine this time.By adding these chestnuts to a plastic bag (with no top) and placing them in the chilled compartment of my fridge for 1 hour, the sweetness increased tenfold. This time I used a whole bottle of wine and didn't add any water. It's best if you have 800 ml of wine, but you can make this recipe with 720 ml as well. For a manageable amount. Recipe by Hakuundou

Autumn is a bummer without hot chestnuts freshly roasted outside, which we could have enjoyed if Covid wasn't around. We definitely miss the chestnuts despite we live in Italy. So, I'm bringing the tradition of chestnut roasting at home, using the oven.

This is how to strip off outer skin when making chestnuts simmered in their inner skins. I found an easy-to-use tool this year, too. For experienced folks, it's probably best to use a knife. I recommend this method for novices or for helping children.Be careful not to cut yourself with the knife. Recipe by Hakuundou

I got heaps of chestnuts, so I candied them while listening to music.Take care to handle the chestnuts carefully. If they fall apart, combine with sweet potato paste to make kuri kinton (a Japanese desert made of sweetened chestnut and puréed sweet potato).For Sweet Potato Paste: Pass steamed sweet potatoes through a strainer and combine with the syrup from making candied chestnuts. For 30 chestnuts. Recipe by Cookingmam

An experienced housewife friend made this once and when I ate it, I was really moved by this delicious dish of chestnuts simmered in their inner skins.I don't use baking soda because it makes it boil over and forms scum.That being said, it looked easy so I gave it a shot! It was my first time but it was a total success.Let's make these patiently.If you peel the inner skins, it's okay if they fall apart a little!The flavor soaks through and it ends up delicious. Recipe by Narimina

When I'm short on time, I boil chestnuts in a pressure cooker.If you are going to cook the chestnuts further, as in chestnuts in sugar syrup, chestnuts in syrup in their inner skins, or chestnut rice, you don't have to cook them all the way through when parboiling them. You just need to cook them under pressure for 1 minute and cool the pressure cooker down rapidly! Recipe by Panko625

When autumn comes, everyone in my house waits for me to make something with chestnuts. So, I make this first.The final result changes depending on how the chestnuts were peeled. If you let the chestnuts simmer and break up, they will make a nice kuri kinton dessert or chestnut paste. Recipe by Maple Leef

The biggest concern when making chestnuts in syrup is preventing from falling apart while cooking, but if the cooking time is too short, they'll be hard. I finally found the right cooking time that works for me after making them several times, so I uploaded the recipe so I could remember it.By adding vinegar, the chestnuts are less likely to fall apart. it doesn't affect the flavor. If you cook the chestnuts over high heat or cook them for too long, they will fall apart. Even if they are on the firm side when you are done simmering, by leaving them to cool down in the syrup, they'll become floury and tender all the way through, and the flavor of the syrup will permeate too. Please be sure not to overcook. Recipe by Puru berry

Every year when fall comes around, my mother makes these chestnuts simmered in their inner skins using fresh, big chestnuts. This year I've moved away from home, so I can't eat them... but when I saw big chestnuts, I couldn't resist the urge to eat them! So I decided to make my own!One bite, and I feel so indulgent and happy.Choose fresh, large chestnuts, which will be nice and substantial to eat.When removing the outer shells, the key is to not to damage the inner skins. But even if you do damage the inner skins and the chestnuts fall apart, they are very flavorful, so don't worry about it. For 1 kg of chestnuts worth. Recipe by Harupon

I wanted to make the bothersome job of peeling chestnuts easier. I experimented with the pressure cooker until I settled on this recipe. The pressure cooked chestnuts will still be on the firm side, good for making chestnut rice.Pressure cooking the chestnuts for 2 minutes softened them too much that some crumbled when I tried to peel them, so about a minute is good! Recipe by Yumina

I always struggled with peeling fresh chestnuts. I was looking for a way to peel them easily without using special gadgets, but I couldn't find them on this site. I saw on another site that "if you boil and defrost them they are easy to peel" so I uploaded the method to COOKPAD.By boiling the chestnuts once, the shell becomes soft and easy to peel. If you get a whole lot of chestnuts, parboil and freeze them, and defrost as many as you need. This way, there is no waste. Recipe by chiyuki

Chestnuts simmered in their inner skins have a different texture than when simmered without. They're irresistible in their own way. The chestnuts are more versatile when made into a paste.Some chunks of the chestnuts will remain, so strain for a smooth texture. Recipe by Yukiline.

I used boiled chestnuts to make this paste, which you can use in a variety of desserts.Pass the paste through a sieve or use a food processor to make smooth.-Even so, there might still be some skin or fibers left. Recipe by cocoko

I received delicious chestnuts.The trick is to take the time to boil slowly.Before boiling (after drying) if you let them soak overnight in water, then boil in fresh water with salt, the shells will be easier to remove. Recipe by cocoko

When September rolls around, I get busy cooking with chestnuts.I wanted to share my method of peeling them.Cut right through with the knife and what you have left will look clean.If you're afraid of being wasteful or worried that you'll cut off too much flesh, you'll end up with rough and dirtied chestnuts, so don't hold back. Recipe by Maple Leef

Chestnuts are delicious but they're really difficult to peel. After testing various methods, I came up with this way of using a pressure cooker.By using a pressure cooker, the subsequent pressure drop after quickly raising the pressure causes the air to fill the space between the inner skin and the inner nut. This makes it easy to peel the outer shell by hand, and the inner skin can be pulled off smoothly with a knife. Recipe by Toshikoya

I make chestnut rice every year. It's easy but gets rave reviews, so I wrote down the recipe.The key is the addition of the 'hidden flavor', shiro-dashi! It's light in color but flavors the rice subtly, and enhances the sweetness of the chestnuts rather than competing with it.Peeling the chestnuts depends on their state. Old chestnuts are, unsurprisingly, hard to peel. But if you treat them as described here, they are much easier to peel. For 4 to 5 servings. Recipe by yukarin55