Roasting Chestnuts - How to?
I bought a bunch of chestnuts from Sahadi's (Brooklyn, NY) and want to have them available for guests to eat at tomorrow's brunch. My mom usually steams them but I want to try roasting them in the oven. Should I use my cast-iron skillet? or put them in a roasting dish? Do I need to score them? how high should I set the temp? Are they done when the skin has curled/popped?
And if there's been a post about this already, sorry for the repeat. I'd appreciate a re-direct.
Definitely score them!!! Not only does it help w/ shelling, but they can pop or explode if not scored. Cast iron should be fine or a heavy roasting dish. For doneness, not sure: refer to a book for time and temp. but probably 400 degrees for 20-25 mins? Adam
wipe off any visible dirt, and as adamshoe said, score the nuts to allow steam to escape - with a sharp, sturdy paring knife, cut an "X" in the round end of each chestnut. place the chestnuts in a single layer on a baking pan or in a shallow baking dish, scored side up, and roast in a pre-heated 425 oven for 20-25 minutes. they'll burst open & the insides will be soft when they're done.
***you MUST peel them while they're still warm or you'll never get the shells off...do it as soon as they're just cool enough to handle without burning yourself.
I roast them on a baking sheet at 450 for about 20-25 minutes. They kind of pop open at the score when good and done. If they are not done they will be very hard to peel.
You must score them or they will explode. There is actually a chestnut knife that is great for this, much easier and safer than a regular night. You can get one at Williams Sonoma. It is actually called a "chestnut knife".
How long will roasted chestnuts last? How should they be stored? Or should I roast only the amount that I need today? Thanks!