栗を食べる前に見てください！一番簡単な栗の皮剥きと栗の糖度を5倍もアップさせる裏技を大公開！
How to peel chestnuts so they’re easy to peel How to preserve chestnuts so they’re surprisingly sweet This time, we’ll be introducing an easy way to peel chestnuts and a method for preserving chestnuts so they’re surprisingly sweet Chestnuts are in season now and are delicious, but peeling chestnuts can be quite difficult Many people have had trouble peeling both the hard and the bitter skin and have almost given up halfway through We previously introduced how to peel chestnuts, but we received a great response, so this time we’re bringing you an improved version We’ll also introduce a method for preserving chestnuts so they’re surprisingly sweet, so please enjoy until the end If you buy chestnuts, one thing you should never do is store them at room temperature Chestnuts consume sugar as they breathe, so they will deteriorate quickly if left at room temperature Store them in the refrigerator as soon as possible after purchase Before that, it is essential to prepare the chestnuts by filling a bowl with water and putting the chestnuts in. Chestnuts that have been eaten by insects and have become lighter inside will float to the surface. There was only one chestnut that floated to the surface. The chestnuts have lost their freshness, become dry inside, and become lighter, so they will float to the surface. If they are not eaten by insects but have simply lost their freshness, they may still be edible, so it is a good idea to separate them and try cracking them open later . There were five chestnuts that floated to the surface, so I tried boiling them and cracking them open, and all of them had turned brown inside and out. Wash the chestnuts thoroughly , then use an insect repellent. Boil water in a pot at about 80 degrees. The temperature should be 80 degrees. Once you add the chestnuts, heat for 2 minutes while maintaining the temperature. We are using large chestnuts, each weighing around 30-40g, but if you are using smaller chestnuts, you only need to heat them for about 1 minute. After 2 minutes, drain them into a colander. This completes the insect repellent treatment. Wipe off any moisture with a dish towel or paper towel and allow them to cool completely. Leave them for a while and once they have cooled, wrap them in newspaper. Wrapping them in newspaper is to prevent them from drying out and maintain the optimum humidity. Newspaper absorbs moisture moderately and creates an environment that prevents mold from growing, so it will help preserve the flavor and freshness of the chestnuts when stored in the refrigerator. Once you have wrapped the chestnuts, place them in a storage bag such as a Ziploc bag. Place them in a storage bag. Leave the bag open so the chestnuts can breathe and store them in the refrigerator. We do not recommend storing them in the vegetable compartment due to the high temperature. If possible, store them in the chilled compartment. Immediately after harvest, chestnuts are high in starch and not very sweet. When stored at low temperatures of around 0-5°C, the enzyme amylase breaks down the starch into glucose and maltose, increasing the sweetness. The chilled compartment is around 0-2°C, which is just the right temperature to increase the sugar content. Chestnuts vary in sweetness depending on the variety, but they can double in sweetness in a week to 10 days, and can become five times sweeter after 30 days. Some people may be wondering, “If storing at low temperatures is better, wouldn’t freezing be better?” However, the enzymes stop working while frozen, so unfortunately, the sweetness does not increase. After a few days in the chilled compartment, the newspaper will become damp, so be sure to replace it at that time. If the newspaper is left damp for several days, Be careful as mold may grow. How to peel Once the ripening is complete, start peeling the skin right away. To avoid injury to your hands, wear non-slip work gloves. Insert the blade of a knife into the chestnut and make a slit halfway around it . If you poke a small hole in a raw egg before boiling it, it becomes easier to peel the shell. Make the slit using the same idea. It looks like this. The key is to make a slit in both the outer skin and the inner skin. It may be difficult at first, but don’t force it all in one go. If you insert the blade little by little, you will gradually be able to do so more consistently. If it is a little difficult, it is safer to poke it little by little with the blade of the knife. Recently, chestnut varieties that are easy to peel have become available. Typical varieties that are easy to peel are “Porotan” and “Porosuke.” These varieties have been bred to be easy to peel all the way to the inner skin, which greatly reduces the effort required for cooking. If you’re going to buy chestnuts in the future, try looking for this variety. After making all the cuts, put about 3cm of water in a frying pan and put it on the fire. Once it boils, add about 15 chestnuts and boil for 1-2 minutes. The key to peeling chestnuts is to warm them up a little at a time, rather than all at once, and it’s easier to peel them little by little. Since you peel them while they’re hot, you’ll need gloves. After boiling for 2 minutes, take out a few chestnuts and peel them while they’re still hot. If you peel the outer skin with your bare hands, your fingers will start to hurt, so using a fork or something will help you peel them without hurting your fingers. They peeled easily, but they were damaged… The inner skin came off too. It’s hot, so be careful not to get burned. It’s a good idea to wear gloves on both hands. Give up on the ones you can’t peel immediately and put them off for later, and quickly peel the ones you can peel. Again, they peeled cleanly . If you use too much force when removing the chestnuts, they will crack, so Be careful not to use too much force. They are difficult to peel, so put them off until later. If you reheat any that you were unable to peel, they will become easier to peel again. I was able to peel them all . Since I used organic chestnuts, there were some bruises and the quality was uneven, but peeling itself was easy. Once you make the initial cut, the rest is really easy. They don’t crack and the shape is beautiful, so you can use them in your favorite chestnut dishes such as chestnut rice or simmered chestnuts. Of course, not all of them peeled cleanly; some chestnuts had a hard time peeling, so I had to use a knife to peel them. A little ingenuity can make a big difference in how easy they are to peel, so please give it a try. Thank you for watching until the end.
今回は「栗の皮を簡単に剥く方法」と「栗を甘くするコツ」をご紹介しました！
栗は美味しいけれど、皮むきに苦労する方も多いと思います。
動画では、鬼皮や渋皮をスルッと剥くための下処理の仕方、ポイントなど、誰でも実践しやすい方法を丁寧に解説しています。
さらに、甘みを引き出す方法や、虫止めの基本についても触れています。
秋の味覚をもっと手軽に、美味しく楽しむためのヒントになれば嬉しいです😊
※本動画は2年前に投稿した動画の改良版になります。
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【栗関連の動画はこちら】
蒸し栗の作り方
腸活モンブラン麹(発酵栗あんこ・栗餡)
料亭の栗ご飯をご家庭で！栗が崩れない、甘味UP、色が鮮やかにする裏技大公開
大学芋を超えた！フライパン1つで超簡単！揚げない大学栗の作り方
【累計200万再生】形も綺麗に残したい方必見！鬼皮も渋皮もスルッと剥ける！栗の皮を簡単に剥く裏技
栗の追熟方法の動画はこちら
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視聴者さんから防刃手袋という商品を教えていただきました！
切り込みを入れる時にこれを付けると手を切る心配がないみたいです😊
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▼今回の動画の流れ▼
00:00 オープニング
01:08 栗を甘くする保存法
05:52 皮の剥き方
11:09 剥き終わった栗
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#栗
#皮の剥き方
#裏技
#簡単
#栗の皮むき
#栗の剥き方
#簡単レシピ
#下処理