Any tips for roasting chestnuts?

Discussion in 'Food & Cooking' started by nicko, Dec 21, 2000.

  1. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Has anyone roasted chestnuts? I was talking with someone who said that she boils the chestnuts. I was going to try roasting them in the oven. Any tips?

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    Nicko
    ChefTalk Cafe Administrator
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  2. mudbug

    mudbug

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    Roasting Chestnuts Recipes

    ROASTING CHESTNUTS
    Fresh best quality chestnuts, preferably from Italy

    Preheat oven to 375 degrees. Make an X with a sharp knife in the
    flat side of each chestnut. (Or use our brand new item, the
    chestnut slitter!) Place in a single layer in a baking pan with
    sides. Bake 30-45 minutes, or until they pop open at the slit, and
    the skins are turning a little bit brown. Remove from pan to a
    towel lined bowl, and cover with the towel and allow them to
    stand about 15 minutes before peeling. The outer skin as well as
    the thin inner skin should peel off easily.

    OR, place slitted chestnuts in a chestnut roasting pan. Over
    medium heat, cook and shake until the chestnuts pop open at the
    slits and they start to turn a little brown. A little water
    sprinkled in with your hands from time to time helps them to
    steam open a little better. Wrap as above and enjoy.

    CHESTNUTS--ROASTING

    To roast chestnuts in the shell. Slash through the shells on the
    flat side of the nuts. Place chestnuts, cut sides up, on a baking
    sheet. Roast at 400 degrees F (hot oven) until tender - about 20
    minutes. Insert fork the rough cut in shell to test tenderness.

    Roasted Chestnuts

    Rinse nuts and make a small cut in one side, using a very sharp
    knife (and being very careful not to cut yourself.) Some people
    make an X. The intent is to allow steam to escape gently instead
    of by explosion, which can be very messy , and sometimes painful!

    Hot nuts peel easier than cold ones, so when you remove them
    from the heat, immediately dump them into a towel and keep them
    covered as you remove one at a time to peel.

    Or serve them in a newspaper cone and make everybody peel their
    own. To roast nuts: This can be done on a pan in the oven or over
    an open fire. Even cooking is assured if the nuts are first boiled
    about 20 minutes.

    The boiled drained nuts can go directly into a roasting pan, or you
    can store them in the refrigerator for later use up to 5 days, or
    freeze for up to 6 months. To roast the parboiled nuts spread
    them out evenly on a pan and bake about 20 minutes at 375
    degrees.

    Or roast them chestnut-vendor style over an open fire. Test as
    you go for desired softness. To microwave nuts: Make very sure
    that every nut has been scored, as above. Arrange them on a
    microwave-safe dish and cook for about 2 minutes on high (100
    percent power).
     
  3. live_to_cook

    live_to_cook

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    Don't forget to slit the little dears or kaboom! Chestnut pulp wallpaper.
     
  4. nutcakes

    nutcakes

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    I am amazed at how awful chestnuts are. It never occurred to me that I wouldn't like them. I made a goose with Chestnut stuffing. No one liked them, what a waste of money. It wasn't just my cooking either. I have sampled them from time to time and still find them mealy and unpleasant--to the point I have to spit them out. There are vendors here in Chinatown that sell them roasted and they are bad too. Just saying, don't assume everyone will like them.

    Mezzaluna, how did you cook your goose after all?
     
  5. m brown

    m brown

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    don't laugh, slit the tops and microwave for 6 min. if you want to roast over an open fire for the flavor, nuke for 4 min and finish in the roaster of your choice.
     
  6. momoreg

    momoreg

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    I haven't ever seen chestnuts explode all over the oven! How did that happen???

    If they're roasted long enough, it shouldn't be that hard to remove from the shell, either.
     
  7. momoreg

    momoreg

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    I've heard about that, but never witnessed it.
     
  8. isa

    isa

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    From The Inquisitive Cook:

    When we forget to do that, bring eggs at room temperature, we often use a unconventional method of warming eggs- seven seconds per large egg in the microwave- just enough to take the cold away. Anne (one of the author) once paid dearly for taking this potentially dangerous shortcut, however when she inadvertently pressed one minute and second seconds instead. Realising the mistake, she flung open the microwave's door just as the egg exploded. Imagine the mess. Even the kitchen ceiling had to be repainted.
     
  9. momoreg

    momoreg

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    Must be pretty loud, too?
     
  10. mezzaluna

    mezzaluna

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    I've eaten roasted chestnuts several times, and still can't decide if I like them. I like chestnut puree in desserts, but the jury is still out for me on the texture of roasted chestnuts. A propos the goose, Nutcakes, I pricked the goose's skin carefully, roasted it at 375 for about 3 hours. I drained off the fat about every 20 minutes and turned it a few times. I used the hint several people mentioned in an article about roasting geese, which was to sprinkle hot water over it during the last 15 minutes to crisp the skin. This didn't work very well, and I wouldn't repeat it- nor baste it at all. It was perfectly moist and tender, with good flavor, so I guess it was a success.

    [This message has been edited by Mezzaluna (edited 01-03-2001).]
     
  11. mudbug

    mudbug

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    Interesting, I have chestnuts in the kitchen right now and am hoping to find a good application for them. Anyone out there acutally "like" chestnuts?
     
  12. isa

    isa

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  13. momoreg

    momoreg

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    I have some roasted chestnuts in the kitchen right now. If I peel them, and maybe cook them a little bit more (wet), I can make a nice puree, which can be used as a filling for chocolates or cake, or in a savory sauce or soup.

    The way I like them best is the simple roasted chesnut with salt.
     
  14. momoreg

    momoreg

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    Oh yaeh, I almost forgot the classic candied chestnut in vanilla syrup. They're a great garni for chestnut flavored desserts.
     
  15. isa

    isa

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    Let's not forget the classic Mont Blanc...