I take few cooking shortcuts. But for chestnuts, make an exception.
Anyone have an opinion about vacuum packed in shrink plastic or in a
jar? The issue is when chestnuts are used in a recipe like stuffing.
For snacks - I'm making the tough cuts on fresh ones. ( I usually
roast them but my corner Korean grocer is always urging me to boil.)
Fresh tastes best, but honestly who has a spare 5 hours to peel the little buggers after they've been roasted? I've used jarred chestnuts from France which were disappointingly mushy and tasteless.
My favorite, both in quality and texture has been the vacuum-packed ones you get at Asian markets. Reasonable prices and available out of season. I second the previous post that the quality is inconsistent, but they're still better than the mushy versions. Be aware, however, that since Asians eat them as snacks some of the chestnuts may be made with sugar, which may require some correction in your savory recipes.
The quality varies on the vacuum packed ones, even with the same brand. I've had some that were really moist and sweet and the next bag really dry. I've tried so many tricks on separating chestnuts from the skin and still have trouble with it so the bags are easy when I want a quick snack. I've only cooked with the ones from the jar and it turns out okay but then you're adding different flavors to it and not depending on the chestnut taste alone. The problem w/ making stuffing might be that chestnuts aren't a strong taste anyway, especially in stuffing, so if you use the vacuum packed or the jar, it might be even weaker.