Hello friends this is my first post in the community and let me introduce myself.
My name is Ricardo Estrela, I'm from Portugal, a European country next to the Atlantic Ocean.
I am a fun person and I really like to live together and share my experiences with everyone.
I found in this community something that I really identify with, which is being able to share my original content and that can serve as an inspiration for you there in your homes or wherever you are, being able to live with me these experiences and daily activities.
But I am a person who likes to learn and I enjoy being at Hive in that spirit, which is to learn from each of you, from your experience, from your culture and learn more about the world we live in.
Today in my introduction post I want to introduce you to an activity I did at home and with my family.
In this time of November and colder weather, there is a tradition in the emu country which is to eat roasted or cooked chestnuts and taste a good wine.
In these photographs that follow, it was an activity that I did at home with my family, some delicious chestnuts roasted in the oven, but before that they were cooked to help the crust come out and make them tender. I hope you like it and that you travel with me on this culinary experience.
To make good roasted or cooked chestnuts it is essential that they are really good chestnuts and one of the ways to observe a good chestnut when we are buying is through its weight. which we hold in our hand.
Another factor for good chestnuts is to see if there are any holes, which means if they are pierced, because if they are, there is a high probability of them being spoiled.
But we could also, through palpation, see if the chestnut has a glued shell, if it does, it's definitely good.
Go to the next stage after buying or picking some good chestnuts, they are cut diagonally with a knife or other utensil, which will allow the skin to come out better when they are ready and facilitate the salt to enter the seasoning as well as the humidity to baking comes out by that part in most.
Then, for the chestnuts to become soft and soft without any hard parts, place the chestnuts in a pan with enough water to cover them. We put a good bit of thick salt and let it boil for about 4 to 5 minutes, always over high heat.
Finally, we remove the water from the pot where the chestnuts boiled and dry them with a cloth or with an absorbent appel, trying to remove the cooking water.
Once dry, we place them with the cut in the shell facing upwards and we put a lot of coarse salt on top of the chestnuts and especially in the slit we made in them.
put it in the oven for about 12 minutes and then go back and stir the chestnuts and place them for another 10 to 12 minutes at a temperature of around 160 to 180 degrees. then we took it out of the oven and let it rest a little and we could add a little more salt on top of the still hot chestnuts.
And that's how you make delicious chestnuts, tender and warm in this cold weather.
A good suggestion to do as a family.
