Sweet, versatile and bursting with nutrients, the humble chestnut scores in every culinary department.
Immortalised in poems and Christmas songs, the chestnut is a popular ingredient in myriad cuisines, from Chinese to Japanese, and Italian to Korean. Candied, boiled, steamed, grilled, roasted, dried, ground or deep-fried, there’s nothing the crumbly chestnut can’t handle.
Chestnuts have a lower oil and higher water content compared to other nuts, thus resulting in their unique, soft texture. As water makes up about half the chestnut’s weight, chestnuts should be treated more like fruits and vegetables than nuts when it comes to storage, and should be kept in the refrigerator for optimum freshness.
هذه القصة مأخوذة من طبعة August 2016 من WINE&DINE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة August 2016 من WINE&DINE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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