Water chestnuts crisp up dishes' texture

Kristin's Kitchen
Wednesday, 18 March 2009
by Kristin Larmore
Source: theapp.appstate.edu

She pulled these oozy, brown, ping pong ball sized things out of the oven.


My nose immediately scrunched in disgust.

She had been making them for years, but I could never seem to get over the look of 'em.


The next year, she made them again, their brown sugary, bacon scent filling up every crevice of the kitchen.


And I finally let my sense of smell overcome my sense of sight. The taste was initially chewy and sticky sweet, but once my teeth hit the center, it became delightfully crunchy in texture. There was nothing to compare the texture to... it was just different.


The odd food I am speaking of is water chestnuts wrapped in bacon. I know, it sounds disgusting, doesn't it? I always thought so, too, but their constant presence at holiday gatherings finally broke me in. I mean, everyone else was eating them.


And, yes, though bacon is wonderful for we meat eaters, my focus will be on the curious identity of the food inside.


There's no question the crispy, nutty water chestnut is an interesting food. How many people actually know what it is?


This tuber is primarily grown in China in the shallow areas of rivers, marshes and lakes,according to chinesefoodrecipes.com.


They are actually covered in a dark brown skin when growing, though it is most often removed when canned or packed for grocery stores in the states. Chinese stores sell them fresh or dried with the skin still on.


The tuber is excellent in Asian dishes, stir fries, salads and dips, adding a distinct texture variation, though the flavor is not as apparent in highly seasoned or flavored dishes.


According to the food label, the chestnuts are not a source of vitamin A, vitamin C, calcium or iron. However, they contain zero fat, saturated fat trans fat and cholesterol with only 45 calories per half cup. Also, one half cup provides 15 percent of one's daily fiber needs.


Really, they are more like a low-calorie vegetable based on their significant fiber, B vitamin and carbohydrate content, according to the women's magazine Spice Diva. Also, calcium, potassium, iron and zinc are present.


Though the Chinese use them as a staple, they are also the most commonly eaten "nut" in India, according to Spice Diva.


The food holds some medicinal properties in the Chinese culture. Ground chestnut powder and water aids coughs, while boiling them whole in water helps end measles quicker. Sweet chestnut soup can help the digestive tract, too, by inhibiting urination, according to the Chinese food recipes website.


Other benefits include aiding nausea, indigestion and jaundice.


However, just like beans, enjoy at your own risk, as they promote flatulence or bloating if eaten too much. Still, they rid your body of toxic substances. They "clean you out," if you know what I mean.


Try this recipe for water chestnuts and bacon. It's simple, quick and really good. They don't look or sound tasty, but friends who've come over have always eaten them right up. Just don't tell anyone what's in the recipe before they try it, and they might be hooked!

Water Chestnuts
2 cans water chestnuts
1 pound lean bacon, cut into thirds (2 pounds bacon to 3 cans chestnuts)

1/2 cup brown sugar
1/2 cup chili sauce
1/4 cup light mayonnaise

Combine three sauces in a bowl and set aside. Wrap bacon thirds around the chestnuts, and bake at 350 degrees for 30 minutes.

Pour off the juice after 30 minutes and coat each one with the mixture using a pastry brush or spoon. Bake them coated for an additional 15 minutes.

Let them cool until warm, as heat concentrates in the center. Your tongue will thank you!