Experience with dried or jarred chestnuts?
- tatamagouche Jan 4, 2009 01:26 PM
Having not used fresh chestnuts in a long time, I was reminded this year how much I love them. Now that their short season is over, I guess I've got to rely on the preserved versions.
Who has used dried or jarred, and how? Above all, if you were using them in a recipe that called for roasted chestnuts, what adaptations did you have to make?
Thanks so much!
I really only eat fresh chestnuts (roasted) as a snack. For cooking, I use tinned. I think I use them in a recipe exactly as I would with fresh roasted (but without all the hassle of roasting, of course )
I've used dried chestnuts in braises and like them. 2 points: if soaking (I always have), cook immediately after soaking, don't think they can sit around drained--texture goes to hell; use relatively quickly, last year's dried chestnuts were not very good.
ETA: Anybody used the frozen ones? I assume they're fully cooked--are they?
I experimented with number of vacuumed sealed and bottled chestnut brands before making stuffing this year. Consistently the bottled had far superior taste. Of course non as good as fresh roasted.
Much obliged to everybody, and good to note that if I soak the dried I should use them right away. Thanks!