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Classic Chestnuts Simmered In Inner Skins Recipe

Classic Chestnuts Simmered in Inner Skins Recipe
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Prepare the ingredients before making Classic Chestnuts Simmered in Inner Skins in your home. Then, follow these steps below to serve Classic Chestnuts Simmered in Inner Skins for your family or friends.

Ingredients: Classic Chestnuts Simmered in Inner Skins

  • 1 kg Chestnuts (the freshest, biggest ones you can get)
  • 500 grams Sugar (a mixture of castor sugar (superfine sugar) and raw cane sugar)
  • 1 tbsp Baking soda

How to Make Classic Chestnuts Simmered in Inner Skins

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Classic Chestnuts Simmered in Inner Skins in your home by yourself.

    Step 1
  • Get the biggest chestnuts possible, because they're easier to peel. Wash the chestnuts carefully, and throw out any that have been nibbled on by insects.
  • Step 2
  • Cover the chestnuts with boiling water, and leave to soak for several hours (I soaked them for 2 hours this time), or until they have cooled down enough to touch. I prefer not to boil them.
  • Step 3
  • Remove the outer shell. Cut into the shell starting from around the border between the rough part on the bottom and the smooth part upwards, then peel off.
  • Step 4
  • If the bottom of the chestnut is flat, start the cut where it begins to curve. You don't have to remove the whole bottom part of the skin at this point.
  • Step 5
  • It took me about 30 minutes to peel 1 kg of chestnuts. Soak the peeled chestnuts in water.
  • Step 6
  • Put the chestnuts in a pot with water to cover. Add baking soda and turn the heat on. When the water comes to a boil, turn down the heat and simmer for 30 minutes. The chestnuts shouldn't be bouncing around and bumping into each other in the pot. The cooking liquid will turn pitch black.
  • Step 7
  • Put the pot in the sink, and leave the water running from the tap in a slow stream near the edge of the pot for 30 minutes. Don't let the chestnuts roll around in the pot!
  • Step 8
  • A key point! Using your fingers and a toothpick, remove dirt on the surface of the chestnut, and take off any thick fibers as well as the bottom part that was left earlier.
  • Step 9
  • When the chestnuts are nice and smooth, put them back in a pot full of water. Even if the skin has ripped a bit, if you handle the chestnuts gently, they'll be fine!
  • Step 10
  • Simmer for another 30 minutes, and then cool in running water again like step 7. Repeat until the cooking liquid is red, 1 to 2 times.
  • Step 11
  • Put the sugar and chestnuts in a pot with water to cover, and simmer for about 30 minutes. Leave the chestnuts to cool in the liquid.
  • Step 12
  • The chestnuts can be stored in sterilized jars for a while, or in a plastic container in the refrigerator for a few days. Any broken ones can be made into a paste and frozen.
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