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Discussion Starter · #1 ·
So, does anyone have any tips for peeling chestnuts so that the skin comes off along with the shell? I like to boil mine, instead of roasting them. I don't know if that makes a difference or not, but when they are hot, it's easier to peel but it burns my fingers. If I wait till they are cool, the skin sticks to the nut. Any suggestions would be welcome. Thanks! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Here's what CompuServe has to say:<br><br><br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Before roasting the chestnuts, make a cut in the round side of each, to keep them from exploding. Out in the country people still use terracotta vessels that resemble colanders to roast chestnuts over the coals, but if you are doing them over the stove you will want a chestnut-roasting pan, which looks like a skillet with holes punched in its bottom (if need be you can make a pan youeself, by purchasing a cheap skillet and punching holes through it with a thick nail). Put the chestnuts in the pan, sprinkle them with water, cover them, and set the pan over a medium flame. Shake the pan frequently and continue roasting until the skins are blackened and have pulled back from the meat where you cut into them; this should take 5 to 10 minutes (charring means you didn't shake the pan enough). Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them sit wrapped for five minutes. Open the towel and enjoy: The nutmeats will be deliciously soft and sweet.</div>
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<br><br><br><a href="http://www.compuserve.com/greetings/nutroast.htm" target="_blank">http://www.compuserve.com/greetings/nutroast.htm</a>
 

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Chestnuts has been a topic of discussion around here with my chiropractor. He boils. I roast. Both are easy to peel.<br><br><br><br>
If they are cooked.<br><br>
note that.<br><br><br><br>
Do cut into each chestnut an X to prevent exploding chestnuts. Leave one chestnut unmarked as a test chestnut [don't pick a scrawny little guy pick a good one ok?] Place the test chestnut with the rest. When she blows? You are done. At that point she should be easy to peel.<br><br><br><br>
I use the BBC method because I figured if anyone knows how to roast a chestnut it is the British. Roasted. Carve the x except for a couple tests. 400F oven. 10 to 30 minutes [that is why you need the ones who blow]<br><br><br><br>
Properly done it should peel very easily. NOT done and you are going to be crying.<br><br><br><br>
had to edit...told you I can't spell...
 

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After growing up in a European household that only knew the work intensive and slow method of separating the shell and skin from the meat... I truly grew up. Still craving the sweet soft meat of these royal vitals, hiding my pride as a developing foodie, I succumbed to the ultimate indignation/experiment. I did the usual cross cut on the hard outer shell of the round side (a big letter "X") and put them into the... shhhhh, don't tell anyone else... the microwave oven! Two to four minutes depending on size, let them cool for 30 seconds and viola... they pop right out perfectly, no inner peel, nothing... pure delight and soooo easy. You'll have to experiment with the right amount of time based on the power of your micro and the size of your nuts... if you will. Enjoy!
 

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Discussion Starter · #6 ·
<img alt="" class="inlineimg" src="/images/smilies/laugh.gif" style="border:0px solid;" title=":lol:"> I'm still having trouble, but I haven't tried the microwave yet...today may be the day!<br><br>
And I'll raise your microwave indignation one...I buy them already peeled, in a jar!! <img alt="" class="inlineimg" src="/images/smilies/blush.gif" style="border:0px solid;" title=":eek:">
 

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Oh damn I was hoping for an answer to this problem myself, but I don't own a microwave.<br><br><br><br>
*is resigned to burnt fingers and hard to peel chestnuts*
 
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