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.