How to Freeze Chestnut Paste

I received a lot of chestnuts so I came up with ways to use them up. This chestnut cream is simmered in milk, so it has a gentle flavour.If you simmer it well, it will have a firm finish. Depending on how you intend to use it, soften it with milk or heavy cream. Recipe by kazz72

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

This is a variation recipe using boiled chestnuts.I cut down on the sugar, but feel free to add more if you prefer.You can substitute heavy cream with milk! It'll result in a light chestnut paste.If you don't have a food processor, strain the mixture, or mix in a blender with some liquid to make it smooth. Recipe by Panko625

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 wanted to hold on to my heavy cream to use for whipped cream and decorating, and I knew milk wouldn't be rich enough, so I figured I'd try making the paste with ice cream.This will be even easier if you use a food processor or blender. When shopping for ingredients, all you need to do is look at the net weight of the peeled chestnuts, and buy a tub of ice cream that weights half that. Recipe by Shiawasesemachiko

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 wanted to be able to have chestnut rice whenever I felt like it, so I peeled the chestnuts and stocked them in the freezer.I made delicious rice with last year's frozen chestnuts. If using the speed-cook setting on your rice cooker, I recommend defrosting them a bit first. Recipe by Manmaruotsukisama

I wanted to store my favorite chestnuts in a way that turns them sweet and delicious.Change the newspaper frequently while storing the chestnuts. It will become very wet by absorbing the moisture from the chestnuts. Chestnuts don't do well in a humid environment, which leads to molding. Recipe by Mame to olive

There was some leftover sweet bean paste and sweet chestnuts in syrup in the fridge, so I wanted to make something with them. Recipe by pyonpoco

My whole family loves simmered chestnuts in syrup, and I wanted to eat a bunch of them to my heart's content - so I made my own. I referred to an old fashioned, slow-cooking method, and cut a few corners while still ensuring that they came out nicely. If you take your time to make these, they say you should end up with lovely glossy-looking chestnuts!One of the keys to a nice finish is to thoroughly get rid of bitterness. I tried shortening the soaking step once, and the chestnuts came out looking rather dark.When cooling the boiled chestnuts, if you don't soak them in water until they have completely cooled, their surfaces will become dry and flaky. Chestnuts can fall apart easily, so handle them gently. Recipe by black wolf

Yesterday, I harvested almost 22 pounds of tomatoes from the garden. I left the greener ones for salad, and with the riper ones, which were the majority, I made sauce (which I'll use in the coming days) and tomato puree that I froze for the months ahead. Every year, I make several pounds of tomato preserves, which I use a lot. I prepare them in many ways: I make puree both frozen and in jars, peeled tomatoes, tomato paste, and much more. When I freeze tomato puree in bags, I fill them unevenly, so when I need to use it, I only defrost the amount I need.

I made this pudding using chestnut paste.This pudding is not very sweet (adjust the amount of sugar to taste).When making the caramel sauce, I recommend adding a pinch of salt during Step 9. This will give the caramel sauce just a hint of saltiness.Be very careful not to burn yourself. Recipe by cocoko

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

Perhaps this is commonly done, but I thought I should share this with those of you who didn't know this tip, since my friend told me it was a great idea.Right after purchasing the butter, it will be soft, making it hard to cut, so chill it well in the refrigerator before cutting!!The large pats of butter are about 10 g, and the small pats are about 5 g; keeping that in mind when baking sweets, since it's okay to be approximate, you won't have to measure it out. Recipe by mielle

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

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

I wanted to avoid letting parsley go bad if I buy a bunch of it, or let the parsley I grow in my garden die. I've been freezing parsley like this for more than 10 years.The key is to dry the parsley very, very well.If there's any moisture left on it, you won't get fine and nicely colored parsley bits, it will form clumps in the bag.It's really convenient to store parsley this way, since you can avoid the step of chopping parsley with a knife before adding to your cooking. Recipe by mielle

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

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

I love the sight of chestnuts in their shells and wanted to reproduce them.You could use raw or honey soaked chestnuts.At Step 6, cover with a generous amount of somen noodles.At Step 9, when breaking the "outer layer," it's enough when you're able to remove the chestnut inside. Recipe by pe:wa

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

You freeze okra to use year around , to start doing it You can just cut okra and put it in a bag and freeze it lazy way or you can blanch it. . Blanching okra before you freeze it keeps all the flavors intact. So you prevent loss of flavors and colors. Process is simple you boil them in certain time , here is in Okra takes only 3 mins to boil, and drain and put in ice water . (Every vegetable has different time for blanching )

When I buy a bag of ginger, I always let some of it get moldy or go bad, which is a waste. So whenever I buy a whole bag, I like to cut it all up and freeze it.You can save some time and effort when you're cooking. It seems that some people chop it up finely and freeze it, but in our house we use julienned ginger the most.If you freeze julienned ginger, if you leave it out for a bit at room temperature, you can chop it up easily even if it's still a bit frozen. Recipe by mielle

I thought I'd write down how to peel chestnuts for chestnut rice or chestnuts in syrup.A knife that cuts well is easier to work with. Be careful not to cut yourself as you work. For easy to make amount. Recipe by Hakuundou

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.

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

I was faced with the dilemma of dealing with a big load of chestnuts. I stored them in the chilled compartment of the refrigerator to prevent them from going bad - and that made them actually sweeter.Every year, we store and preserve the huge crop of chestnuts we get at my parents' house and enjoy them throughout the hear, but it's always a big task to deal with them, so I think up ways to do so every year. This is this year's version.When storing fresh chestnuts, don't wash since they dislike moisture. If the newspaper becomes moist, change it. I think the amount of time you need to cook the chestnuts under pressure varies on the cooker, so adjust accordingly. If you boil them for too long at Step 6 they'll fall apart when you peel them, so watch out! (5 minutes is just about right - not too soft, not too hard.) Recipe by Ah*mi

I use a lot of egg whites to make macarons or financiers, and thus our egg consumption is unbalanced.Since it's just the two of us, this method also helps to extend the shelf-life of my milk.Defrost naturally or under cold running water.When using this to make bread or sweets, measure it properly. Recipe by *ai*

Peeling chestnuts is easy If you boil them in a pressure cooker and then peel them. If you boil them for a bit longer, you can make boiled chestnuts. Using this method, you can make chestnuts in syrup in their inner skins, peeled chestnuts in syrup, or chestnut rice.If you are doing this in a regular pot, follow the recipe up to Step 3. Put the chestnuts in a pot with enough water to cover them, and simmer over medium heat for about 7 minutes. Turn off the heat and leave the chestnuts in the water to cool down. Then you should be able to peel the chestnuts. For boiled chestnuts, cook them for another 12 minutes and they should be done, although it depends on the size of the chestnuts. You can bring the chestnuts along for sports festivals at school or fall foliage-viewing outings! Recipe by Rika&chako

I tried to recreate the taste of "Sato no Kuri" ice cream bars that I loved as a child...Adjust the amount of sugar according to the sweetness of the chestnut paste.It might be good to mix in bean paste (not listed in ingredients) instead of chopped sweet chestnuts. Recipe by Makunouchi.