Chestnuts Are Here- good method to get rid of inner skin... roast, boil or both?
Big Johns PFI has fresh chestnuts from Oregon.
Big and plump.
If you have a good method to roast, boil or both please post.
For me it's not the husk that's a problem, it's the inner skin.
I slit the shells, roast them, and when cool enough to handle pick off the shells and inner skins.
BTW, I found the shelled and skinned chestnuts dry well in my climate: I've just reconstituted the ones from last winter for a cream of chestnut soup.
Soak in lukewarm water for 30 minutes.
Score the flat side.
After roasting, place them in paper bag for 30 minutes.
Peel while still warm.