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Eleocharis dulcis, the Chinese water chestnut or water chestnut, is a grass-like sedge native to Asia, tropical Africa, and Oceania. It is grown in many countries for its edible corms , but if eaten uncooked, the surface of the plants may transmit fasciolopsiasis .
Soaking the seeds in cold water for 6–12 hours before placing them in cold stratification can cut down on the amount of time needed for stratification, as the seed needs to absorb some moisture to enable the chemical changes that take place. [citation needed]
Stratification in water is the formation in a body of water of relatively distinct and stable layers by density. It occurs in all water bodies where there is stable density variation with depth. Stratification is a barrier to the vertical mixing of water, which affects the exchange of heat, carbon, oxygen and nutrients. [1]
The skin of raw peeled chestnuts can be relatively easily removed by quickly blanching the nuts after scoring them by a cross slit at the tufted end. Once cooked, chestnuts acquire a sweet flavor and a floury texture similar to the sweet potato. The cooked nuts can be used for stuffing poultry, as a vegetable or in nut roasts.
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.
The upright tree of moderate height can be planted tightly in chestnut groves (7 m x 7 m), with 200 productive trees per hectare. In addition, its productivity matures quickly. In drip irrigated culture, in Bordeaux , the cumulative production at the age of 5 to 7 years can be between 21 and 40 kg per tree.
Transfer the stuffing into the baking dish, dot with a few teaspoons of butter and sprinkle with the chopped up roasted chestnuts. Turn the oven down to 350 degrees.
Marron nuts have a pellicle which is "superficially attached to the nut", making it easily removable from the fruit. [12] Some chestnuts have two cotyledons usually separated with deep grooves penetrating nearly all the way through the fruit; this makes them too fragile for the necessary manipulations during the cooking process. There also are ...