How to dry chestnuts in the oven for crafts. How they choose and store chestnuts in different countries. The main beneficial properties of chestnuts are
The chestnut trees that we constantly see on the streets of southern cities are attractive not only for their unprecedented beauty and grace, but also for their many useful properties. Nowadays, not only the fruits of this wonderful tree are used for medicinal purposes, but also the flowers and bark. But it is worth noting that you need to assemble these components yourself only in environmentally friendly places, that is, away from the road and industrial enterprises.
Store chestnuts in the freezer
If you've bought or dropped chestnuts and want to store them before cooking them, here's best ways save the chestnuts. To store chestnuts freezer, just clean them well without washing or cutting them. They are then placed in a bag and frozen; they can be used for up to 12 months and will be submerged as they are in water if you want to boil or cook in the oven or fireplace without defrosting. Chestnuts can also be frozen after cooking: simply seal them and place them in appropriate bags, remembering that the storage time in this case is reduced to 6 months.
Since ancient times, chestnut fruits have been widely used in folk medicine. And this is not surprising, because chestnut is rich in vitamins and other beneficial properties, which can treat many modern diseases.
What are the benefits of chestnut?
The main beneficial properties of chestnuts are:
- increasing the resistance of blood vessels
- blood clot resorption
- decreased blood clotting
- sharp drop in blood pressure
In addition, horse chestnut has excellent properties that can treat rheumatism, varicose veins, gout and thrombophlebitis. All of the above diseases are treated with a tincture made from chestnuts. It’s quite simple to prepare it at home: take fresh crushed chestnut fruits, add 1:3 vodka and leave for two weeks (preferably in a dark place).
Store chestnuts in water
The so-called drainage or treatment method requires the chestnuts to be kept in water for 4 days, changing half the water every 24 hours. After 4 days, the water should be completely changed over the next 5 days, with the chestnuts continually immersed in the liquid. Once the last 5 days have passed, the chestnuts are drained and dried on a hard and fresh work surface, turning them frequently. Once completely dry, they can be stored for 3 months in a cool, dry place. This method is mainly used for chestnuts collected directly and not for those purchased.
In cases of salt deposition in the body, as well as hypertension, chestnut tincture is also recommended. It quickly and effectively cleanses the body of harmful substances, and also saturates it with useful substances and minerals that are necessary for normal human well-being.
As mentioned earlier, chestnut peel also has a proper effect on the condition of the body: it is considered an effective remedy in the treatment of prostatitis, varicose veins and cardiovascular diseases.
Atypical fruit as it is rich complex carbohydrates, such as cereals, chestnut is the fruit of a tree of semi-mountain forests. For centuries, chestnuts have been the main source of food for mountain peoples during autumn and winter, so they are also the “bread of the poor”. Chestnut, round on one side and the other, has a brownish skin and light flesh covered with a red-brown film. Very nutritious and rich, the fruit is one of the few that can still be called “natural fruit.” Its hedge actually “protects” it from chemical processing, thereby making its organic production a biological production.
Many doctors claim that chestnut is the fruit of health and youth. This statement is based on the fact that in addition to the therapeutic effect, useful material Chestnut also has a beneficial effect on the skin, improves hair color, and the condition of the whole body.
That is why many modern specialists use the fruits of this tree in their treatment, because they will always help with almost any disease.
Chestnuts can be used in cooking various dishes, or they can be consumed directly, either in water or salt, or cooked in special punched tapes. It is a very sweet product and can be eaten alone with ricotta or yogurt, or cooked into sponge cakes or as a topping for pancakes. From dried chestnuts you get flour with which chestnuts, chestnuts, crepes, mousse, and polenta are prepared. Chestnut flour was once kept in wooden chests that protected it from air and light, and was used to make polenta, pancakes eaten with ricotta at breakfast in the winter to give energy that worked in the cold. There is also beer with chestnuts. They are also used to make sweets and jams. . The water in which chestnuts are cooked can be used as a mask after shampooing to improve blonde hair's reflexes and emollients.
The benefits and harms of chestnut
Chestnut is famous for the presence of fats, tannins and protein. They are the “weapons” of many modern diseases. In addition, chestnut fruits contain a huge amount of starch, unlike, say, modern nuts or seeds. But, unfortunately, many types of this wonderful fruit cannot be eaten due to the high content of tannins.
Infusion and decoction are indicated for bronchial and diarrhea. Infusion of chestnut leaves is optimal for gargarism in case of inflammation of the mouth and throat. Chestnuts are also used in livestock farming: pork and chickens are purchased best taste and greater consistency when chestnuts and sanding waste are introduced into the feed.
The browns ripen in late September and into December, like chestnuts spontaneously falling at the same time, while the Euro hybrids are in early September and the Japanese from late August to early September. In the past it was a very important resource in all its parts: large wood used for furniture, tools and building materials; twigs and finer trims for home heating, stoves and stoves; leaves were used to bind fertilizers and animal bedding; the flower is now very important for bees, capable of giving us very fragrant honey, bitter and, say, even an aphrodisiac, fruits for the most different types use of the kitchen.
The fats and proteins present in chestnuts can treat heart and muscle diseases, and tannins relax the body, for example, helping to get rid of heaviness in the legs.
The harm of chestnut is revealed by daily consumption, as well as in the presence of certain diseases:
- gastrointestinal diseases
- heart
- kidneys
- allergic reactions to the product
Many people get poisoned after eating chestnuts, this is due to the fact that you most likely confused the edible fruits with the horse ones. Or they consumed chestnuts that grew in non-ecological conditions. In any case, you must be extremely careful, because chestnut fruits can cause not only poisoning, but also allergic reaction into its constituent components.
The difference between chestnuts and browns is not always clear
Fresh chestnuts are easy to find during the fall, while flour or dried chestnuts are common all year round. Thus, it can be said that the chestnut is the fruit of the wild chestnut: each hedge contains three, while the brown one is from cultivated trees and always improves with subsequent transplants, each hedge usually contains only one fruit. Brown has a sweeter and more aromatic flavor than chestnuts, has a larger bite, and is protected under the skin by a thin layer that can be easily peeled off.
Chestnut of Our Lady of Canal d'Alba, Bracalla, Red Garrone, Pistoie, Regiolana, Chestnut Montella, N'zerta, Rigola and Gabbib. Eurozone hybrids including Primates, Early Migul, Bornett, Boucher De Betisac, Marsol and the Japanese category, the most important of which are Tanzawa and Guinosa.
Nowadays, chestnuts (edible and inedible) should be stored fresh. After all, this is the only way you can preserve all the beneficial properties of the fruit. In order for the chestnut to be preserved for a very long time (more than a year), it must be thoroughly dried in the sun or in a well-ventilated area. It is important to note that the fruits must be dried in a thin layer so that they do not rot or spoil.
When purchasing chestnuts or after harvesting, ensure that the skin is intact, bright and uniform, with no green or dark parts. If they are wrinkled, they are old, and if there are buckles, they are attacked by parasites. See how to check if chestnuts are good.
How to choose based on usage
Price is usually relative to size, but a large chestnut is no sweeter than a small one. In general, small chestnuts are for boiling, while medium and large chestnuts are best for roasting. Very large chestnuts require more careful cooking, especially if you roast them: you risk burning the outside while leaving the interior intact.
Thoroughly dried chestnuts must be placed in boxes or large barrels, periodically covering the layers with dry leaves (preferably chestnut, but any other can be used). Fruits are best preserved at temperatures from +2 to 5 degrees.
You can also successfully store unpeeled chestnut fruits. To do this, you need to put them in a dry container and leave them in a cool place. Unpeeled chestnuts are stored only until spring.
Chestnuts can be bathed in water for several days, and then dried in this state, in a cool and dry place, even for a couple of months. Chestnuts can be frozen, then thawed and cooked immediately. It can be stored for a long time and about a year. After opening it, keep it in a cool, dry place and use it as soon as possible to avoid maggots.
This is jam made from chestnut puree. This is a highly perishable product, to maintain good, it needs a high peach of sugars. Soft, suitable for immediate but perishable consumption, and hard, which must be soaked for about ten minutes before being consumed.
Edible fruits can be safely stored in canned form. This way they will not only retain all their beneficial properties, but will also last for a long time. Candied chestnuts are another way to store the fruit. But it is important to note that they are not stored for long, as they quickly begin to get soggy.
Useful properties of edible chestnut
Nowadays, people more often use horse chestnut for medicinal purposes. However, edible fruits also carry a huge number of beneficial properties. Sweet fruits contain a number of microelements that are necessary for the treatment of many diseases:
This is the easiest method of preservation and allows you to consume chestnuts until the next harvest, therefore throughout the year. They can only be frozen if they are fresh and healthy, after washing, drying and cutting. While shelled calves can be kept frozen for 6 months. Before eating them, it is good to thaw them slowly and then you can eat them cold or slightly warmed in the oven.
This method allows you to extend the period of fruit consumption by 2 or 3 months. After a good chestnut, collect the fresh fruits, place them in a bowl and cover them completely with water to remove those that float as “sick”. Every 24 hours replaces half of the water conservation, except on the fifth and eighth days when the water is completely replaced. On the ninth day, they remove the chestnuts from the water, they are dried and then stored in containers or containers not too high in a ventilated environment, rotating them frequently to avoid suffocation.
- mastitis
- haemorrhoids
- swelling
- thrombosis
- dysfunction of the respiratory organs
- chronic bowel diseases
In addition, chestnut is a powerful vitamin fruit that contains a number of vitamins and microelements necessary to maintain the normal functioning of the body: K, A, potassium, copper, manganese and so on.
This is a very ancient plant; dates back to the Cenozoic and is distributed over a vast area from “Asia Minor to Southern Europe» to Algeria. In Italy, the largest area of chestnut trees in Europe is about a thousand hectares. They are gluten free and pure. Beware of commercially dry ones that do not contain flour.
Nutritional properties and values
It's best to avoid adding chestnuts to bread and pasta unless you want to take in very high calories. The amount of water in the fresh product is around 50% and is highly energy efficient. Chestnuts also contain vegetable proteins, mineral salts, water-soluble vitamins, potassium, phosphorus, sulfur, magnesium, chlorine, calcium, iron and sodium. The composition of chestnut is similar to that of wheat; however his the nutritional value lower than wheat flour. It is very digestible and its sugars are easily absorbed. They are indicated for anemia, psychophysical fatigue, lack of appetite and thinness. Being rich in fiber is good for bowel function. Compared to fresh fruit, the calcium intake of fresh chestnuts is higher. . Due to the large amount of starch, if the cooking is imperfect, such as in a traditional cauldron, digestion may not be as easy as boiling chestnuts in water and salt, but is contraindicated for those suffering from diabetes, obesity, acne, liver disease, aerophagia, colitis.
- Vitamin K has a powerful antihemorrhagic property, which is almost never found anywhere nowadays. In addition, it perfectly protects the body from the development of external bleeding.
- Vitamin A has a beneficial effect on the optic nerve and also has wound healing properties.
- Manganese is able to normalize the condition of the body's bone tissue. In addition, it regulates blood glucose and is actively involved in metabolic processes.
- Copper actively controls the production of sex hormones and also monitors the condition of connective tissues.
- Potassium relieves the body of stress and fatigue. In addition, it actively removes salts and excess fluid from the body.
As you may have noticed, chestnut is an excellent medicinal fruit that can treat many diseases of the body. It is important to note that its price is low, but its therapeutic effect is quite broad.
The presence of sugar makes chestnut an alternative food for children allergic to cow's milk or lactose. There is a multi-billion dollar chestnut tree in Etna Park in the municipality of Sant'Alfio. It is considered the most famous from Italy and has been studied and visited by many prominent characters. It will be named after the legend of a mysterious queen and a hundred knights and their riders who are told that they have found shelter from a thunderstorm. the trunk circumference measures 22 m and the height is 22 m!
That is, a woman is like a chestnut: beautiful on the outside and wicker on the inside. That is, a woman is like a chestnut: beautiful, inside her throat. Meaning: do everything to prevent your wife from eating chestnuts. Chestnuts - autumn cherries: kaldarik pulls another. And then they give a lot of recipes, sweet and savory. They would like to have them at least for everything winter months. If one day they are dried or stored under grappa, today, with the freezer, technology meets us as gourmets of the third millennium. We explain how to freeze chestnuts - both raw and cooked - for your enjoyment, at least until spring.
Recipes for chestnut dishes
If you are familiar with the unique taste of chestnut fruit, perhaps the recipes presented here will pique your interest.
Storing chestnut fruits
It is better to choose fresh chestnuts that are smooth and shiny, without stains. They should feel heavy for their size. Do not use fruit that is wrinkled, cracked, or rattling in the shell.
Fresh chestnuts dry out quickly, so store them in a cool, dry place for no more than a week. Fresh, in-shell nuts can be placed in a perforated plastic bag and stored in a crisper in the refrigerator for up to 1 month. Fresh chestnuts can be frozen and stored in their shells for up to 4 months.
Shelled, cooked nuts should be stored in a sealed container and, if kept in the refrigerator, can be used within three to four days.
Dried chestnuts should be soaked in water for at least an hour before cooking. Dried chestnuts are stored in the same way as dried vegetables. Under the right conditions, they can be stored for up to 2 months or frozen for up to 6 months in a sealed container.
Chestnut flour is used in baking, but keep in mind that it has a rather specific taste. It is best mixed with other flours to make cookies and cakes. Chestnut flour should be stored in a sealed container in a cool, dry place and used within 1 month.
How to freeze raw chestnuts
To freeze proven raw chestnuts, we have a hard and intact shell, smooth and without loops. Immerse the chestnuts in water for a few hours and eliminate those that come to the surface: they will be empty or tasted, at least partially, as above. Drain and dry with canvas. If the chestnuts you are freezing will then be boiled, after preparing them as directed, cut the round part of the skin and remove the tough, smooth shell.
Place the chestnuts in bags, seal them and store them in the freezer. When you want to use them, immerse the chestnuts frozen in boiling water for 4-5 minutes, pour out and remove at this point the skin in contact with the pulp. If, on the other hand, you are using your chestnuts frozen as roasted chestnuts, simply cut a small cut into each chestnut before freezing them. It won't thaw them to cook them. In both cases, frozen chestnuts will have a slightly longer cooking time than usual.
Chestnut recipes
Pumpkin stuffed with chestnuts and rice
Ingredients:
1 pumpkin,
2-3 cups brown cooked rice,
2 cups wheat bread crackers,
1 chopped onion,
about 1 cup chopped celery and leaves
2 apples (sour and unpeeled), chopped
1 cup roasted chestnuts or a handful of cashews, halved
herbs: sage, savory, marjoram, oregano and red pepper to taste,
about 2 cups vegetable broth,
1/4 to 1/2 cup melted butter,
soy sauce and salt to taste.
Cooking method:
Cut off the top of the pumpkin and then cover the stuffed pumpkin with it. Remove the seeds and scoop out any stringy pulp.
Combine brown rice, bread, onion, celery, apples, chestnuts (cashews) and herbs in a large bowl and stir well. Then add broth and oil, soy sauce and salt and mix well again. The filling should be moist but not watery. Place the filling into the pumpkin, cap and bake on a greased baking sheet at 350 degrees F for 1-1/2 hours.
If the fork easily fits into the pumpkin, the dish is ready.
Potato and chestnut puree
Ingredients for 6-8 servings:
1/2 kg chestnuts,
3 cups beef or vegetable broth
3 cloves garlic, unpeeled
3 cups freshly prepared mashed potatoes,
6 tablespoons soft butter,
1/2 - 3/4 cup heavy cream,
salt to taste,
1/8 teaspoon nutmeg seasoning
4 shallots, finely chopped.
Cooking method:
Pierce the chestnuts in one or two places and roast them on a baking sheet in a preheated oven at 220 degrees for 8 minutes, or until the shells crack. When the nuts have cooled slightly, remove the shell and inner layer of skin.
Pour the broth over the chestnuts and garlic and simmer over low heat for 25 minutes, until the chestnuts are soft and easy to pierce with a fork. Drain the broth, remove the garlic, and mash the chestnuts into a puree.
Place the chestnut puree into a saucepan large enough to hold all the ingredients. Mix with mashed potatoes, add 5 tablespoons butter, 1/2 cup cream, salt and nutmeg seasoning.
In a frying pan, fry the shallots in butter.
Heat the puree over low heat, stirring. Mix with shallots and serve immediately.
Bon appetit!
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10 Facts about Chestnut
1. Chestnut is the only nut with vitamin C.
2. Chestnuts are the only low-calorie nut: per 30 grams of baked or dried chestnut there is 1 gram of fat and 70 calories.
3. Just like popcorn, the inside of the chestnut shell contains moisture. When it heats up, this moisture can forcefully rupture the shell (which produces a characteristic sound), so you should always cut the chestnut shell to allow steam to enter, otherwise a small explosion will occur.
4. Chestnut nuts are high in carbohydrates and are more similar to potatoes than other nuts. Due to their high starch content, chestnuts are ideal for grinding into nutritious flour.
5. The name "chestnut" usually refers to several types of plants. Some types of chestnuts are edible, but others are not, so it is advisable to buy chestnuts at the store.
6. Chestnut trees live 500 years or longer. They have existed since prehistoric times. By 378 BC The Romans actively grew chestnuts and ground the nuts into flour for baking bread.
7. Cooking chestnuts is very simple - peel/shell them, put them in a frying pan and roast for 15 minutes until they open. Peeled, roasted or baked chestnuts can be mashed and mixed with sweet potato or pumpkin puree.
8. Chestnuts were called “rice that grows on trees” since their nutritional properties were extremely similar to brown rice.
9. The Chinese eat 40% of all chestnuts in the world. They bake them in hot sand, stew them and cook them in soups.
10. In France at Christmas and New Year they serve a special treat - candied chestnuts called marron glace
In folk medicine, a decoction of dry chestnuts is used to treat colds, diarrhea and as a diuretic for edema. The nuts are poured with water in a ratio of 1:10 and boiled for half an hour, the liquid is allowed to cool and filtered. Take 2 tbsp. spoons 3-5 times a day.
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Edible chestnuts, also called noble chestnuts and maroons, are brought to our market approximately 95% from Mediterranean countries, namely, mainly from Italy, France, Turkey and Spain. Only after frying or cooking do they get their typical aroma and soft texture.
The aristocratic or edible chestnut organizes vast territories in France, Spain and Italy. Grows predominantly with others deciduous trees and, distinguished by rapid maturation, grows in Transcaucasia in 200-300 years to 35 m.
Atmospheric and soil humidity are the main requirements for its successful growth. Chestnut chooses fertile soils, but grows on siliceous soils and even in sand. It does not suffer as much from the cold in winter as from spring and autumn frosts.
Dry soil due to intensive growth of the root system is not too harmful; this allows you to protect the plant from attack by pests. The appearance of fruits - in wild conditions at about 30 years, in domestic conditions - at 50. It is better to grow plants at a sufficient distance between them.
In addition to the fruit, chestnut wood is used, which is quite valuable. However, the fruits are a more tangible source of income. The culture is familiar with various varieties that differ in the taste and appearance of the fruit.
Fresh chestnuts are sold from September to March, peeled - all year round. Industrially produced products are, for example, edible canned chestnuts, edible chestnut purees and candied table chestnuts.
Edible chestnuts are somewhat smaller than the famous horse chestnuts, with which they are, however, not related. Their dark brown skin has a light spot at the end, the “navel,” and a short apex at the other end. Exists a large number of varieties that have local names. Table chestnuts contain starch and a relatively large amount of sugar. When prepared by toasting or cooking, they develop their typical, somewhat sweet aroma and become soft and tasty. They are suitable for a variety of dishes a quick fix and as side dishes, for example, for roast goose.
