Search results
Results from the WOW.Com Content Network
Chestnuts in hot black sand, prepared by a street-side hawker. Hot sand frying is a common cooking technique for street-side food vendors in China and India to cook chestnuts and peanuts. A large wok is filled with sand, which turns black from accumulating carbonized particles from the food items being fried, and heated to high temperature.
Ingredients: 8 oz (225g) lean ground beef. ½ cup (60g) onion, finely minced. 1 teaspoon garlic powder. ½ teaspoon black pepper. ½ teaspoon salt. ½ teaspoon dried thyme or oregano
Meanwhile, soak dried chestnuts (if using) in boiling-hot water 1 hour, then drain. Coarsely chop chestnuts (cooked or dried). While dried chestnuts soak, bring dried apple and juice to a simmer in a small saucepan, then turn off heat. Let steep, covered, 30 minutes. Drain off and discard apple juice.
One of the most popular recipes for chestnut stuffing made with boiled chestnuts was published in Mrs. Lincoln's Boston Cook Book in 1884. [4] Chestnut stuffing was the first stuffing recipe published in the United States in 1772. The recipe from The Frugal Housewife by Susannah Carter was a reprint from the earlier English edition. [5]
Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food.
Place the chestnuts in a holey pan and place the pan over a fire. (This method also works happily over a normal gas stove.) Watch the pan throughout cooking, shaking it every now and then to prevent the chestnuts from burning too much -- you want them to char but not burn to a cinder.
For premium support please call: 800-290-4726 more ways to reach us
From popular fast-food chains like Burger King, which has been cooking its burgers over an open flame since day one, to other restaurants that offer a long list of charbroiled burger options, here ...