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標題: [其他飲食] 栗子蓉 [打印本頁]

作者: 草莓妹妹 時間: 2009-6-9 20:34 標題: 栗子蓉

我想知道溫哥華邊到有得賣。
因爲係整甜品用嘅。
Otherwise 自己係屋企整唔整到嘅呢？

作者: ACC-HE 時間: 2009-6-9 20:38

like mashed potato.. do it yourself la.

作者: somewhereintime 時間: 2009-6-9 21:08

本帖最後由 somewhereintime 於 2009-6-9 21:09 編輯

我想知道溫哥華邊到有得賣。
因爲係整甜品用嘅。
Otherwise 自己係屋企整唔整到嘅呢？
草莓妹妹發表於 2009-6-9 20:34

Buy a jar of Italian Marron(chestnut) 700 gm , add a cup of water, 1 vanilla pod, cook 10-15 minutes, drain, puree with 3 TBSP sugar 2 TBSP Myers rum. make about 1.5 Lb.
done in less than 30 minutes. The canned chestnut puree is way too swweet and watery.

作者: low_B 時間: 2009-6-9 21:19

superstore

作者: somewhereintime 時間: 2009-6-9 21:25

4# low_B
You can buy cheap chestnuts from Sxxxxstore, but not chestnut cream
which is imported from either France or Italy

作者: 草莓妹妹 時間: 2009-6-9 21:37

本帖最後由草莓妹妹於 2009-6-9 21:39 編輯

Buy a jar of Italian Marron(chestnut) 700 gm , add a cup of water, 1 vanilla pod, cook 10-15 minutes, drain, puree with 3 TBSP sugar 2 TBSP Myers rum. make about 1.5 Lb.
done in less than 30 minutes. ...
somewhereintime 發表於 9/6/2009 09:08 PM

Thanks~~~
I planned to make it myself too...
But then I hate the part cracking the shell and peeling it's furry skin.
Cuz it take a long time to do it, epecially when buying those Italian Chestnuts.
My Family and I tried different ways still takes a long time to do so.
Usually, how do you peel the Italian Chestnuts' skin?
I heard that the Chinese ones are easier to peel, but not always instock.

P.S. What is Vanilla Pod and where can I get the myers rum? Can I use the Rum for Tiramisu like the Bacardi Gold. Cuz I have that @ home~~

作者: somewhereintime 時間: 2009-6-9 23:07

6# 草莓妹妹

That is the reason I said to buy a jar of Italian chestnut, already peeled, and cook to puree in 15 minutes or less.
The fresh Italian chestnuts are good but it is not in season. Peeling chestnut is easy, make a shallow x cut on the humpback of the chestnuts, put 4-6 chestnuts in microwave oven, mic on high for 15 sec. the top will burst and peels easily. Note it is not cook yet.
I would freeze the extra for soup, chicken wings and vegetarian dishes etc.
The peeled chestnuts will oxidate when exposed to air, so place in sealed bag if not cook immediately. Raw chestnut cooks in 30-40 minutes. I much prefer the canned one. They are fuss free.
Vanilla pod can be found in upscale food store i.e. Meinhardt, Urban Fare, Capers etc.
Bacardi Gold is fine but Myer's is exceptional.

作者: peter236 時間: 2009-6-9 23:08

Just use higher quality Chinese chestnut.

作者: mcjohnjohn 時間: 2009-6-9 23:12

Just use higher quality Chinese chestnut.
peter236 發表於 2009-6-10 15:08

你要話埋比大家知邊度有得賣higher quality Chinese chestnut 先得架woh.

作者: somewhereintime 時間: 2009-6-9 23:20

9# mcjohnjohn
The cheap frozen chestnuts are treated with Sulphur and taste like waterchestnut,
the dried one taste like sawdust.
It is up to you whatever you like. That is how I do mine. Want Good quality Chinese chestnuts? go to TienJun. Not in Vancouver. We are talking about food, not patriotic

作者: its_visa 時間: 2009-6-10 04:19

u can get chestnut puree @ Galloway in Richmond la
is on alderbridge & #3..right across from E-spot's mall kinda thing, Where closed down Ed's linen is..

作者: somewhereintime 時間: 2009-6-10 05:38

11# its_visa
There are many places in Vancouver you can buy French chestnut puree,
A. Bosa , La Grotta del Fromaggio, Mediterranean Deli, Ravioli Store, Angelina's,
.Famous Foods etc , but I found it way too sweet and runny. You are paying
for water.

作者: sheep 時間: 2009-6-10 07:41

1# 草莓妹妹

我要食栗子蛋糕

作者: 草莓妹妹 時間: 2009-6-10 10:05

本帖最後由草莓妹妹於 2009-6-10 10:07 編輯

Re somewhereintime: Thanks for the info.  By the way, for the Vanilla Pod, can I use Vanilla Extract instead?

Re its_visa:  I'll drop by and take a look.  But I think I'll go with somewhereintime's receipe.  Cuz I don't want my fillings to be very sweet.  (By the way, did you get my PM Messages?  Cuz I didn't get any of your replies at all.)

Re Sheep:  I'm not making Chestnut Cake ar... I'm planning to make Chocolate Chestnut tarts.

作者: somewhereintime 時間: 2009-6-10 10:40

14# 草莓妹妹

Yes, you can use some decent Tahitian vanilla extract, or just leave it out since you have
gold Bacardi Rum in it.
For a classic Mont Blanc Tartlette, put the chestnut puree in potato ricer and squeeze out chestnut "spaghetti" on tartlettes, then top with a dollop of unsweetened whipped cream, maybe a little grated bittersweet chocolate. You can post the picture.

作者: 草莓妹妹 時間: 2009-6-10 17:03

我剛剛去完Super同T&T到搵罐頭栗子。係搵唔到嘅~~
結果買咗包有皮栗子返嚟。Now baking~~~
Actually 邊到有得賣罐裝嘅栗子呢？

作者: somewhereintime 時間: 2009-6-10 17:52

16# 草莓妹妹

Plz read #12

作者: 草莓妹妹 時間: 2009-6-10 18:04

16# 草莓妹妹

Plz read #12
somewhereintime 發表於 10/6/2009 05:52 PM

Sorry, I was talking about the jar of Italian Marron.
It's hard to find. I only saw water chestnuts which is 馬蹄 in Chinese.

作者: somewhereintime 時間: 2009-6-10 21:21

18# 草莓妹妹
Try Famous Foods Kingsway at King Edwards.
It is dry pack, 720ml. cook for 15 minutes only.

作者: somewhereintime 時間: 2009-6-11 04:52

19# somewhereintime
And they carry 3 different brands of chestnut puree, 1 from France, 1 from Italy and 1 from Germany. However the homemade one taste better after all.

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