Bacon Wrapped Water Chestnuts Recipe (2024)

FAQs

Do you rinse canned water chestnuts? ›

Canned water chestnuts should be rinsed under cool, running water. To remove the "tinny" taste, soak the rinsed water chestnuts in fresh water with 1 teaspoon of baking soda for 10 minutes before slicing or chopping for various recipes.

Bake for 15-20 minutes until they turn golden brown and crispy. Grilling: If you're firing up the grill, toss the water chestnuts in a bit of oil and place them in a grilling basket. Grill over medium heat for approximately 10 minutes, flipping them once halfway through cooking.

Water chestnuts are very nutritious and contain high amounts of fiber, potassium, manganese, copper, vitamin B6 and riboflavin. Most of their calories come from carbs.

Opened canned water chestnuts should be stored in water and used within 3-4 days. To cook: Stir fry fresh sliced water chestnuts for 5 minutes and sliced canned water chestnuts for 2 minutes. If the chestnuts are cooked for any longer they will not retain their crunchy texture.

For fresh water chestnuts, they can be cooked up to five minutes, while canned ones are best when cooked for up to two minutes.

Water chestnuts must be hand-harvested and processed; therefore, they are somewhat expensive. However, since a little goes a long way, water chestnuts are not too dear to be used often.

Ecological Impacts

The plant can form nearly impenetrable floating mats of vegetation. These mats create a hazard for boaters and other water recreators. The density of the mats can severely limit light penetration into the water and reduce or eliminate the growth of native aquatic plants beneath the canopy.

Canned water chestnuts are ready to eat. I recommend draining them and soaking them in water for about 15 minutes before using them though. Doing so helps to draw out the flavor of the brine they add to the can.

Put the water chestnuts into a small bowl and pour 2 tablespoons (30 ml) of olive oil over them. Sprinkle 1 teaspoon (5.5 g) of salt and 1/2 teaspoon (1 g) of black pepper over. Stir the water chestnuts until they're seasoned. Spread the chestnuts on a pan and roast them for 15 minutes.

So, if you are a diabetic person on medication or have low blood sugar levels it is best to talk to your doctor before taking water chestnut. Singhara has been known to reduce blood pressure. Hypotensive people are advised not to take singhara in any form.

Can you eat canned water chestnuts straight from the can? ›

You can eat water chestnuts raw, boiled, grilled, pickled, or from a can. The corms are unique because they remain crisp even after being cooked or canned, due to their ferulic acid content. Water chestnuts are popular in Chinese cooking.

Water chestnuts are an aquatic tuber vegetable. They grow in parts of Southeast Asia, Africa, Australia, and many Pacific islands. A water chestnut resembles an actual chestnut in both color and shape, but it is not a nut. Water chestnuts are popular in many cuisines and have a variety of potential health benefits.

Unpeeled, fresh water chestnuts will keep for seven to 10 days in a plastic bag in the produce drawer of the refrigerator. Store canned water chestnuts in a cool, dry place and use within a year. Once opened, store the canned water chestnuts in a sealed container in the refrigerator and use within three days.

Water chestnuts are rich in antioxidants, especially ferulic acid, gallocatechin gallate, epicatechin gallate, and catechin gallate that protect the body against harmful free radicals. Although most of the antioxidants are present in the peel, the flesh contains a good number of antioxidants.

The nutrients found in water chestnuts do not contain any known toxins that would be harmful to dogs. Unlike some plants that contain saponins or other harmful compounds, water chestnuts are safe for canine consumption in moderation.

Preparing Chestnuts

Begin by rinsing the chestnuts thoroughly with cool water. Afterward, it's essential to score the chestnuts to prevent them from bursting during the cooking process. For effective scoring and better control, we recommend using a specialized chestnut knife.

To remove the soft outer shell/skin of the water chestnut start by cutting off the top and bottom with a sharp knife. Then cut around the sides until all the skin is removed. You can then leave it whole, slice it, or chop it depending on what your recipe calls for.

Cooked and peeled whole chestnuts and chestnut pieces are available vacuum packed - they can be used in recipes or simply eaten hot or cold as they are.