How to Roast Chestnuts in the Oven ~ Chef@Home
นอกจากการดูบทความนี้แล้ว คุณยังสามารถดูข้อมูลที่เป็นประโยชน์อื่นๆ อีกมากมายที่เราให้ไว้ที่นี่: ดูเพิ่มเติม
IF YOU LIKE THIS VIDEO, PLEASE SUBSCRIBE TO MY CHANNEL!
Stepbystep instructions on roasting chestnuts in the oven.
You can find the full written recipe in this post: http://wp.me/p2Zut928i on our SimplySmartDinnerPlans.com blog.
If you like this video, please subscribe to our YouTube Channel, and sign up for our free weekly mealplanning newsletter: http://wp.me/P2Zut91EU
Do YOU have a food or cooking question you’d like to see answered in a quick video? Leave me a message, in the comments section, and I’ll do my best to answer it!
Chef Perry
SimplySmartDinnerPlans
Roasted Chestnuts (Castagne)
Roasted chestnuts are a tradition at Christmas. Called castagne in Italian, they are roasted with wine and salt. See more at: http://cook123.com/recipes/RoastedChestnuts.htmlsthash.jTTQIxHK.dpuf
Felicia Mohan Ciaramitaro grew up cooking with her mother and grandmother. She developed a series of howto videos that demonstrate culinary techniques of genuine ItalianAmerican home cooking. She is currently writing a cookbook based on her community’s treasured traditional Sicilian recipes.
Cook123 provides high quality video content to meet all your food needs. We offer hundreds of videos, ranging from cooking tips to delicious drinks to entire recipes. Follow the links below to visit our main site and connect with us on your favorite social network.
http://Cook123.com
TRANSCRIPT:
Chestnuts, otherwise known as castanea, are something you find on our table throughout the holiday season. They’re simple to prepare. They’re very tasty. And they’re very good for you. Castanea can be found in your grocery store. They’re usually in a big bin over by the nuts, potato area of your market.
They’re very simple to prepare. We’re going to just make a slit across, an X over the top of the chestnut. The chestnuts are very hard. The shell is tough. And you need to be very careful. I like to use a paring knife.
A paring knife is small. You have good control over it. And it’s sharp. It has a little tip on the end. You can pierce the skin. The chestnut, you’ll notice, is round on one side. And it has a flat side.
You’re going to place the flat side down on a cutting board. You’re going to use your paring knife. And you’re going to use the point of the paring knife. You’re going to stick it straight into the chestnut. Now again, it’s very hard. We’re going in. We’re going to just draw our knife back. There’s one part of your X.
Again, we’re going to pierce the top, being very careful. And we’re going to rock our knife back. So here you’ll see, you have an X. It’s a little labor intensive. You’re going to go through each chestnut, and make that X. Set them aside. And then we’re going to run them under some hot water.
When you’re cutting your chestnuts, you want to pierce the skin, but do not go all the way through to the opposite side. You’re really going halfway through, maybe even a little less than halfway through. If you go all the way through, the shell’s going to crack. The moisture will escape from both ends.
And you’re really just trying to open it up enough so that the steam gets in, and it makes the chestnut on the inside creamy and super delicious, and not dry. That’s the key. At this point, we’re just trying to rinse off any residue that may have been left on them from their packaging. And also, this helps to add a little bit of moisture into the cut.
Now, we’re going to wrap our castanea up. So again, here we have a cross. We’re going to take the paper that’s on the very bottom, and fold that up first. Gather it together. Fold it down. Crease it. Roll it down again. Crease that. Pretty simple at this point.
At this point, we’re going to take our bundle of chestnuts wrapped in parchment paper, and we’re going to carefully place them onto a cookie sheet lined with foil, and pop them into a 450 degree preheated oven for 20 to 25 minutes. The castanea has rested on the counter for five to 10 minutes now. Can’t wait to see what we have inside.
Let’s open it up and see if we’re successful in keeping all that steam in. It’s like opening a present on Christmas morning. Oh, boy. They’re perfect. They smell so good. Popped open, soft inside, easy to peel. This is why we make that X. You can smell the white wine in the chestnut. That little bit of salt brings all the flavors together.
They smell just like my childhood. I have to try one. I can’t wait. You peel the skin back. The moist nut there’s nothing like roasted chestnuts this time of year. They are perfect. These are outstanding. You have to try them. Creamy, not dry at all, perfect texture. We were so successful.
Cook your castaneas this year in parchment paper with a little sprinkle of salt and some white wine, and you’re going to have delicious castanea.
See more at: http://cook123.com/recipes/RoastedChestnuts.htmlsthash.jTTQIxHK.dpuf
The Food Lab: How to Roast the Best Potatoes of Your Life
Read up on the full details here: http://www.seriouseats.com/2016/12/thefoodlabthebestroastpotatoesever.html
This year, I decided to reexamine my potatoroasting method from the ground up with the idea of completely maximizing that crisptocreamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and unhumbly believe will deliver the greatest roast potatoes you’ve ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. I dare you to make them and not love them. I doubledare you.
WHY THIS RECIPE WORKS:
Large chunks of potato maximize the contrast between exterior and interior.
Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
Infusing the oil with garlic and herbs gives the potato crust extra flavor.
NOTES
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For mediumsized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.
INGREDIENTS
Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note above)
5 tablespoons (60ml) extravirgin olive oil, duck fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
DIRECTIONS
1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a finemesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks.
4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Easy Fall Dinner , Crockpot Dinner Dessert and Fall Drink Recipe – Pot Roast Recipe MissLizHeart
Hi loves! Today I’m sharing my pot roast recipe, semi home made 😀 It makes the perfect dinner for a cozy night in and I also wanted to include a dessert. I hope you enjoy it! Please don’t forget to give it a thumbs up if you liked it and it would mean the world if you could share this with at least one person to get the word out for more recipe videos 😀 Happy Sunday!!
Want to pin this recipe for later? Check out the blog post here http://tinyurl.com/qg7ha4p
~Watch My Last 2 Videos~
❤ Bold Blue Fall Makeup Tutorial https://youtu.be/3rzCalpyAfI?list=PLgCNVjLU37VNLRi5ztQfJrBIyJRzgfZIk
❤ The Fall Favorites Tag https://youtu.be/Zy6oBXMeg9o?list=PLgCNVjLU37VNLRi5ztQfJrBIyJRzgfZIk
Video in End Card https://youtu.be/pn4sjS7MvU0?list=PLgCNVjLU37VNLRi5ztQfJrBIyJRzgfZIk
~Videos Mentioned~
❤ My Afternoon Routine https://youtu.be/wUWldAs8OlI?list=PLgCNVjLU37VPs5GCUpHzLUwDj7WjV_iYr
FOOD DETAILS
Serves 4
~Pot Roast Recipe~
❤ 3lbs Boneless Chuck Roast
❤ 2 cloves of garlic
❤ Portobella Mushrooms
❤ Baby Carrots
❤ Onions
❤ 1 8oz can of cream of mushroom
❤ 2T Worcester Sauce
❤ 2 small bay leaves
❤ 4oz sundried tomatoes
❤ 1/2 to 1 full packet of ranch salad dressing seasoning mix
❤ 1/2C of beef stock (you might need more depending on the size of your roast)
❤ 1/2 of red wine
~Mashed Potato Recipe~
❤ 8 small golden potato
❤ 1/2C of heavy whipping cream
❤ Half a stick of butter
❤ Salt to taste
~Cotton Candy Coffee Dessert~
❤ Vanilla Bean Icecream
❤ Cotton candy of your choice
❤ 1 shot of espresso
❤ Tea cup with L was purchased at Homegoods
~What I’m Wearing~
❤ Knit Sweater from Express
~Current Savings~
❤ Luxury For Princess Extensions
I wear the 280g 24\” in the color Jet Black
For a discount enter ‘LIZHEART’ at checkout 🙂 http://luxuryforprincess.com/en/
❤40% Off all NUME products Enter WINTERSNOW at Checkout (Some of my favorite include the 32mm Magic Wand, Titan 3 and the 19mm Magic Wand)
http://bptracks.com/?a=482\u0026c=12\u0026p=r\u0026s1=
❤ Lighted Lip glosses from Gerard Cosmetics Enter ‘MISSLIZ\” for 25% off site wide (Some of my favorites include \”Nude\” Lipgloss \”1995\” Lipstick http://www.gerardcosmetics.com/makeupandcosmetics
~Highly Requested Videos~
❤ House Tour Playlist (Makeup Room Tour, Living Room Tour, Patio Tour) http://youtu.be/MB6u_ljDPDc?list=PLgCNVjLU37VOkRA3nm_yONLLRhkdfcE1T
❤ My Makeup Collection \u0026 Storage http://youtu.be/_CYFPNkIL0?list=PLgCNVjLU37VNNHhfkdg8YFDZQkl7f4Mj
Hi everyone! Welcome to my channel, my name is Liz. I am a wife and a fur momma. You could say my husband and I are still newlyweds, and I’m still in the \”nesting’ phase (hence all the home decor hauls and decorating videos). Aside from Real Estate photography and the \”oh so exciting\” administrative work related to that, I also have a passion for makeup and fashion. You can expect to see Makeup Tutorials, Reviews and Demos . I also make Home Decor, DIY, and the occasional Unboxing video.
xo Liz
Lets Connect on Social Media MissLizHeart
❤ My Blog: http://misslizheart.com
❤ Instagram: https://instagram.com/misslizheart/
❤ Twitter: https://twitter.com/misslizheart
❤ Pinterest: http://www.pinterest.com/misslizheart
❤ Snapchat @MissLizHeart
Business email: misslizheart(at)gmail.com
~Wondering what I use to film and edit my videos? Watch my filming setup video here http://youtu.be/Jgyd8tLwNhk?list=PLgCNVjLU37VNLRi5ztQfJrBIyJRzgfZIk
Disclaimer:
Thank you for watching! This video is not sponsored. My sisters and mom watch my videos and, just like you, they rely on my opinion. I would never recommend a product that I don’t use AND love, it would be like giving a bad recommendation to my own family! Some links are affiliated through a third party (usually those beginning with rstyle.me) and I earn a percentage of the sales, so thank you in advance if you decide to make your purchase through them.
~Like what you see? SUBSCRIBE to my Channel here: https://www.youtube.com/channel/UCS0pvfQZhy8qYG7Bhg51h7Q?sub_confirmation=1
Hong Kong Street Food – CRAZY CANTONESE FOOD Tour in Taipei!! DIM SUM + ROAST MEATS!
EP.1 Street Food Around The World in Taiwan HONG KONG
💖 SUPPORT US : https://www.patreon.com/join/chopsticktravel?
🥢 BECOME A MEMBER : https://www.youtube.com/lukemartin/join
This is our NEW series featuring Street Food Around the World in Taiwan. We miss travelling and we know you do too, so we are bringing on some travel adventures in Taiwan! Taiwan is blessed with tons of authentic street food from other countries and today we are taking you on a street food tour with HONG KONG’s best street food.
We start our Cantonese street food tour at a traditional morning market that we heard was the general location for a man with a Cheong Fun stall. We didn’t know the address, we only knew that he was open on Fridays. He makes his Cheong fun by pouring rice flour onto a metal tray. He adds your toppings like shrimp, egg and lettuce and puts it into the steam tower. Once cooked, he scrapes it into messy rolls. So delicious! (130 NTD / USD $4.34)
An important part of Hong Kong’s food culture is brunch with tea, or “Yum Cha”. Gathering around a table with family and friends, sharing tea and eating dim sum is what Yum Cha is all about. At this authentic restaurant, the dim sum carts are constantly circulating with fresh and hot steam baskets. We ordered the classics: har gao, shui mai, meatballs, char siu bao, egg tarts and MORE! Total meal cost 616 NTD (USD $20.56).
Roasted meats hanging in windows dot the streets of Hong Kong and you can find that here in Taiwan too! We went to a shop that is frequented by taxi drivers and is famous for their signature 3 Treasure Meats dish. We ordered roast duck, BBQ pork, roast chicken, sausages and siu yuk chopped up before your eyes! It was served alongside rice, and seasonal vegetables. It wasn’t the best version of Cantonese roast meats. The price of the meal came to 150 NTD (USD $5.01).
Afternoon tea in Hong Kong was influenced by the British, which means local cafes or Cha Chaan Teng serving sweet teas and even sweeter desserts. There are many authentic Cha Chaan Teng in Taiwan as well! We visited a spot that was decked out in Hong Kong memorabilia, including street signs, pop culture posters and iconic brandings like Carnation, Ovaltine and more. We ordered the Pineapple Bun, French Toast, Lemon Tea and HK Milk Tea. The total cost was 255 NTD (USD $8.51).
We wanted to finish the crazy day of eating Hong Kong food in Taiwan with a traditional dessert. We visited a Hong Kong dessert chain and ordered a Walnut and Sesame paste soup. It’s served hot and is not too sweet. The flavours and textures are exactly like the one we had in Hong Kong last year! The bowl cost 105 NTD (USD $3.50).
Restaurant Info
Cheong Fun at Guangdong Rice Rolls (in Binjiang Market)
No. 6, Alley 2, Lane 410, Minzu East Road, Zhongshan District, Taipei
Yum Cha / Dim Sum at Brother Hotel Plum Blossom Room
No. 255, Section 3, Nanjing East Road, Songshan District, Taipei
Roasted Meats at 香港裕記燒臘
No. 170, Long Jiang Rd, Zhongshan District, Taipei
Afternoon Tea at Boji HK Style Restaurant
No. 8, Lane 70, Yanji Street, Da’an District, Taipei
Hong Kong Dessert at 佳佳甜品
No. 1452, Section 1, Keelung Rd, Xinyi District, Taipei
If you liked this video, subscribe to this channel! We have more from this series coming soon! In the next episode we will be “visiting” a NEW country and its cuisine in Taiwan. Can you guess what country it will be?
—————————————
We’re Luke Martin and Sabrina Davidson, food lovers and world travellers! We make videos about local, authentic and unique foods from across the globe. We particularly like to sample street food across Asia. We are based in Taiwan where we frequent the best Taiwanese street food stops and create travel content to make finding food in Taiwan easier for YOU! Although we are based in Taiwan we travel the majority of the year around the world in search of the best food. We’ve filmed in Japan, The Philippines, Malaysia, Hong Kong, South Korea, Indonesia, India, Turkey, Lebanon, Palestine, The Netherlands, Italy, Spain, Greece, Sri Lanka, Canada and the list is still growing! Our mission is to create content that is entertaining, informative, honest and fun! We love what we do and we are always grateful for your support! Thank you and see you on the next episode!
—————————————
📱FOLLOW US :
https://www.instagram.com/chopsticktravel
https://www.facebook.com/chopsticktravel
https://www.chopsticktravel.com
🎵 MUSIC (try it for free) : http://share.epidemicsound.com/Dj3dj
นอกจากการดูหัวข้อนี้แล้ว คุณยังสามารถเข้าถึงบทวิจารณ์ดีๆ อื่นๆ อีกมากมายได้ที่นี่: ดูบทความเพิ่มเติมในหมวดหมู่LEARN FOREIGN LANGUAGE