Big Johns PFI has fresh chestnuts from Oregon.http://www.bigjohnspfiseattle.com/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.Ideas?
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.
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.
Most Recommended Discussions on General Topics
Mar 7, 2014
Why do people go to All-You...
about 9 hours ago
Standards of USA Beef vs The...
about 2 hours ago
Greece: Way More Lamb Than Beef...
about 4 hours ago
Wonder if you're familiar with...
about 1 hour ago
about 11 hours ago
Christmas Roast Recipes
See All 27 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise