“Due to the bitterness from the chestnuts though I think I can't give today more than a 5 out of 10.”
“To handle the bitterness... use some lighter tasting ingredients.”
“To hopefully absorb a lot of flavor and to get the broth as rich as possible, and so they don't turn into mush like the pre-cooked ones.”
“Hopefully the chestnuts absorb a lot of this flavor.”
“Due to the bitterness from the chestnuts though I think I can't give today more than a 5 out of 10.”
Bitter tannins from chestnuts; partially balanced by mirepoix and pho broth concentrate.
The creator realized that cooking chestnuts directly in the stew released bitter tannins. To compensate, he performed a mesh straining and added lighter ingredients like chicken thighs, radishes, and mushrooms.