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Can I eat them raw and other Chinese water chestnut questions


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Can I eat them raw and other Chinese water chestnut questions

rworange | Nov 3, 2007 02:49 PM

I bought some fresh water chestnuts and despite a lot of googling I'm not clear if I can just peal and eat. It seems that they need to be boiled or steamed first ... or not?

While this site ... which has a very cool picture of an entire water chestnut, uh, plant ... says that they can be eaten raw they issue this warning ...

"uncooked fresh water chestnuts can pass on Fasciolopsiasis, an intestinal infection caused by parasitic flukes (worms)."

Some sites even suggest blanching canned water chestnuts to freshen the flavor. Cooks Thesaurus suggest if using canned water chestnuts it might just be better to used canned lily root which has more flavor

I already found out too late that I should have stored them in the fridge, but after a few days, in a bowl they still seem fine. One site said to sniff and if there is a sour smell, toss.

While looking around for eating info it seems that there are different types of canned water chestnuts ... some are pickled. Are these any good? Anything to keep an eye out for?

What about dried water chestnuts? How are these used?

There were also some ideas for using water chestnuts that I never considered before. This site suggests serving them on mint leaves as palate refreshers. They also have a recipe for potato salad with water chestnuts which seems like a good idea.

Wrapping them in bacon and baking seems to be popular and the chow digest ups the ante by with a suggestion to wrap in candied bacon ... it involves brown sugar, ground mustard, ground chipotle pepper, cumin, black pepper, and onion powder ... sounds amazing.

General water chestnut info

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