nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Sousvide Chestnuts?

Alex_36374

Looking for a Sous Vide Chestnuts recipe... thoughts?

Find more posts tagged with

Recipes Q's

Comments

pd3ski_278514

Even though I don’t have one, searzall came to mind first for that roasty finish. Blini and ravioli sound good too... mmmmm

And also what @FrankM_3301 asked..

Do post results!

Cheers-porter

FrankM_3301

Also interested, but I am thinking higher temp, like veg...no? Are you talking raw chestnuts in the shell?

Alex_36374

I think so. I suppose I'd like to do a long cook at a low temp in the bag with a sage brown butter. I'm gonna slice a cross and see how they taste right out the bag. I like the idea of a puree on top a blini. Or mixed in with butternut squash ravioli. Depending on how they come out the bag, a flash roast at high temp might give it extra depth in flavor. Like you said, experiment time.

pd3ski_278514

Sounds interesting... I dunno maybe it’s experiment time. Maybe put a few in an open bag on high heat then probe for temp along the way. How would you finish them at the end?