{"id":922,"date":"2013-08-27T14:57:51","date_gmt":"2013-08-27T12:57:51","guid":{"rendered":"http:\/\/delph-in-cook.fr\/?p=922"},"modified":"2013-08-27T14:57:51","modified_gmt":"2013-08-27T12:57:51","slug":"conserver-et-cuire-les-chataignes","status":"publish","type":"post","link":"https:\/\/delph-in-cook.fr\/?p=922","title":{"rendered":"CONSERVER ET CUIRE LES CHATAIGNES"},"content":{"rendered":"<p>Fruit d&rsquo;automne, la ch\u00e2taigne demande quelques pr\u00e9parations avant de se laisser d\u00e9guster.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Conservation\u00a0:<\/strong><\/p>\n<ul>\n<li>Il faut tuer les larves qui les rendent v\u00e9reuses, en les immergeant huit jours dans une eau renouvel\u00e9e quotidiennement et en faisant le tri, celles devenues noires et celles qui flottent sont \u00e0 jeter.<\/li>\n<li>S\u00e9cher\u00a0 les autres.<\/li>\n<li>Les conserver au r\u00e9frig\u00e9rateur mais seulement quelques jours, comme des fruits frais.<\/li>\n<li>Pour les garder plus longtemps, \u00a0inciser la coque et les placer au cong\u00e9lateur.<\/li>\n<\/ul>\n<p><strong>Cuisson<\/strong><\/p>\n<p><em>A l\u2019eau\u00a0:<\/em><\/p>\n<ul>\n<li>Inciser tout le long de la lunule (partie claire du bas de l\u2019\u00e9corce) afin qu\u2019apr\u00e8s quelques minutes de cuisson, l\u2019\u00e9corce et la peau ind\u00e9sirables se retirent facilement, d\u2019une simple pression des doigts.<\/li>\n<li>Les cuire \u00e0 l\u2019eau d\u00e9part eau froide, \u00a0et compter\u00a0 3 min \u00e0 partir de l\u2019\u00e9bullition puis les passer sous l\u2019eau froide.<\/li>\n<li>Ajouter dans la casserole une cuill\u00e8re d\u2019huile qui assouplira l\u2019\u00e9corce.<\/li>\n<\/ul>\n<p><em>Dans la chemin\u00e9e :<\/em><\/p>\n<ul>\n<li>Avant la cuisson, prendre \u00a0soin d\u2019inciser la peau assez profond\u00e9ment pour atteindre la seconde peau, avec un couteau.<\/li>\n<li>\u00a0Une fois le feu bien parti et quand les flammes sont moins vives, placer la po\u00eale \u00e0 trous sur le feu.<\/li>\n<li>\u00a0Quand les ch\u00e2taignes sont noires et que l\u2019\u00e9corce a \u00e9clat\u00e9, c\u2019est pr\u00eat.<\/li>\n<\/ul>\n<p><em>Au four :<\/em><\/p>\n<ul>\n<li>Avant la cuisson, prendre \u00a0soin d\u2019inciser la peau assez profond\u00e9ment pour atteindre la seconde peau, avec un couteau.<\/li>\n<li>Faire cuire \u00e0 250\u00b0C pendant 15 \u00e0 20 minutes.<\/li>\n<li>Quand les ch\u00e2taignes sont noires et que l\u2019\u00e9corce a \u00e9clat\u00e9, c\u2019est pr\u00eat.<\/li>\n<\/ul>\n<p>Pour les deux derniers modes de cuisson, avant de les manger, les laisser suer dix minutes environ en les enfermant \u00a0encore chaudes dans du journal, elles\u00a0 seront d\u2019autant plus facile \u00e0 d\u00e9cortiquer.<\/p>\n<p>&nbsp;<\/p>\n\n\t\t\t\t<div class=\"mr_social_sharing_wrapper\">\n\t\t\t\t<!-- Social Sharing Toolkit v2.2 --><span class=\"mr_social_sharing\"><a class=\"mr_social_share_facebook\" href=\"\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D922&amp;t=CONSERVER+ET+CUIRE+LES+CHATAIGNES\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/facebook.png\" class=\"nopin\" alt=\"Share on Facebook\" title=\"Share on Facebook\"\/><\/a><\/span><span class=\"mr_social_sharing\"><div class=\"g-plusone\" data-size=\"medium\" data-annotation=\"none\" data-href=\"https:\/\/delph-in-cook.fr\/?p=922\"><\/div><\/span><span class=\"mr_social_sharing\"><a class=\"mr_social_share_myspace\" href=\"http:\/\/www.myspace.com\/Modules\/PostTo\/Pages\/?t=CONSERVER+ET+CUIRE+LES+CHATAIGNES&amp;u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D922\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/myspace.png\" class=\"nopin\" alt=\"Share on Myspace\" title=\"Share on Myspace\"\/><\/a><\/span><span class=\"mr_social_sharing\"><a rel=\"nofollow\" class=\"linksalpha_button linksalpha_link\" href=\"\/\/www.linksalpha.com\/social\/mobile\" data-url=\"https:\/\/delph-in-cook.fr\/?p=922\" data-text=\"CONSERVER ET CUIRE LES CHATAIGNES\" data-desc=\"Fruit d'automne, la ch\u00e2taigne demande quelques pr\u00e9parations avant de se laisser d\u00e9guster. \u00a0 Conservation\u00a0: Il faut tuer les larves qui les rendent v\u00e9reuses, en les immergeant huit jours dans une eau renouvel\u00e9e quotidiennement et en faisant le tri, celles devenues noires et celles qui\" data-image=\"\" data-button=\"\">\n\t\t\t\t\t<img decoding=\"async\" src=\"\/\/www.linksalpha.com\/images\/social_share_button.png\" alt=\"Share\" class=\"linksalpha_image\" \/>\n\t\t\t\t\t<\/a><script type=\"text\/javascript\" src=\"\/\/www.linksalpha.com\/scripts\/loader_iconbox.js?v=2.4\"><\/script><\/span><\/div>","protected":false},"excerpt":{"rendered":"<p>Fruit d&rsquo;automne, la ch\u00e2taigne demande quelques pr\u00e9parations avant de se laisser d\u00e9guster. &nbsp; Conservation\u00a0: Il faut tuer les larves qui les rendent v\u00e9reuses, en les immergeant huit jours dans une eau renouvel\u00e9e quotidiennement et en faisant le tri, celles devenues noires et celles qui flottent sont \u00e0 jeter. S\u00e9cher\u00a0 les autres. Les conserver au r\u00e9frig\u00e9rateur<a class=\"rmore\" href=\"https:\/\/delph-in-cook.fr\/?p=922\">&nbsp;&nbsp; Read More &#8230;<\/a><\/p>\n\n\t\t\t\t<div class=\"mr_social_sharing_wrapper\">\n\t\t\t\t<!-- Social Sharing Toolkit v2.2 --><span class=\"mr_social_sharing\"><a class=\"mr_social_share_facebook\" href=\"\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D922&amp;t=CONSERVER+ET+CUIRE+LES+CHATAIGNES\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/facebook.png\" class=\"nopin\" alt=\"Share on Facebook\" title=\"Share on Facebook\"\/><\/a><\/span><span class=\"mr_social_sharing\"><div class=\"g-plusone\" data-size=\"medium\" data-annotation=\"none\" data-href=\"https:\/\/delph-in-cook.fr\/?p=922\"><\/div><\/span><span class=\"mr_social_sharing\"><a class=\"mr_social_share_myspace\" href=\"http:\/\/www.myspace.com\/Modules\/PostTo\/Pages\/?t=CONSERVER+ET+CUIRE+LES+CHATAIGNES&amp;u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D922\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/myspace.png\" class=\"nopin\" alt=\"Share on Myspace\" title=\"Share on Myspace\"\/><\/a><\/span><span class=\"mr_social_sharing\"><a rel=\"nofollow\" class=\"linksalpha_button linksalpha_link\" href=\"\/\/www.linksalpha.com\/social\/mobile\" data-url=\"https:\/\/delph-in-cook.fr\/?p=922\" data-text=\"CONSERVER ET CUIRE LES CHATAIGNES\" data-desc=\"Fruit d'automne, la ch\u00e2taigne demande quelques pr\u00e9parations avant de se laisser d\u00e9guster. \u00a0 Conservation\u00a0: Il faut tuer les larves qui les rendent v\u00e9reuses, en les immergeant huit jours dans une eau renouvel\u00e9e quotidiennement et en faisant le tri, celles devenues noires et celles qui\" data-image=\"\" data-button=\"\">\n\t\t\t\t\t<img decoding=\"async\" src=\"\/\/www.linksalpha.com\/images\/social_share_button.png\" alt=\"Share\" class=\"linksalpha_image\" \/>\n\t\t\t\t\t<\/a><script type=\"text\/javascript\" src=\"\/\/www.linksalpha.com\/scripts\/loader_iconbox.js?v=2.4\"><\/script><\/span><\/div>","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[568],"tags":[],"class_list":["post-922","post","type-post","status-publish","format-standard","hentry","category-trucsastuces"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3Adwb-eS","_links":{"self":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts\/922","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=922"}],"version-history":[{"count":1,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts\/922\/revisions"}],"predecessor-version":[{"id":923,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts\/922\/revisions\/923"}],"wp:attachment":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=922"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=922"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=922"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}