Another option that is easier is to use kitchen scissors and snip through the hull completely across the arch of the nut. Both methods will ensure that the nut does not explode during roasting.
Soak for two hours in water and drain. Toss them on a sheet pan in a degree oven for minutes. Return to a bowl and cover with a kitchen towel for minutes to cool. The chestnuts are now ready to peel. Chestnuts loose their moisture during the roasting process, making them a hazard in the microwave.
The stovetop method is definitely safer. So be sure to wash them properly before cooking. Some people recommend soaking chestnuts before roasting them, which allows the meat inside to steam. Once your chestnuts are clean, dry them off and place them on a cutting board. You need to cut a slit into the shell of each chestnut, as this allows steam to escape during the cooking process. A sharp sturdy pairing knife or serrated knife are the best tools to get this job done, just be careful not to cut yourself.
At least the steam will have somewhere to escape, and you can avoid cutting yourself. No matter how you score them, be careful to not cut all the way through. You only want to cut the shell. Creating a large enough cut makes the chestnuts easier to peel. The cut edges tend to curl back during cooking, giving you something to hold on to when you try to peel them.
Any chestnuts like these should be thrown away. Most of the time I roast my chestnuts in the oven, but there are other options too. Just remember that you must cut a slit into each chestnut before roasting chestnuts, or they absolutely will explode. Also, roasted chestnuts are MUCH easier to peel when they are still very warm. That bitter paper-like skin gets incredibly difficult to remove once the chestnuts have cooled down.
Scroll all the way down for a printable recipe! Roasting chestnuts in an oven is pretty simple. The smaller local chestnuts only take about minutes though. It can take a bit of trial and error to figure out how long you need to cook the chestnuts for in your specific oven. The chestnuts are cooked when they smell nutty and are HOT to the touch. If your chestnuts are a bit underdone, just pop them back into the oven for a few more minutes. Be careful not to overcook or burn your chestnuts.
Overcooking them will make them so hard that you could confuse them with pieces on a checkers board. Place a heavy skillet over medium heat and place the chestnuts x side up in a single layer in the pan. Roast the chestnuts until they smell nutty and the shells begin to peel back. You can also use a special chestnut pan to cook the chestnuts on your stovetop. This kind of pan has holes on the bottom, which is supposed to allow steam to escape resulting in a better-roasted chestnut.
Roasting chestnuts over hot coals is my new favourite way to prepare them! She just lays charcoal in there with wax fire starter pellets and it works really well. I used a seasoned cast iron pan , so I was able to nestle the pan right into the coals. To get started, light your charcoal. Lump charcoal is great, but you can use briquettes or the embers from a wood fire as well. Avoid using any chemical starter fluids that could alter the taste of your food.
I like using wood and wax starters instead. When we made this batch, we let the charcoals get white hot and ashy before we started cooking. Again, you want to place the chestnuts onto the pan in a single layer with the x side up. Then either nestle the pan into the coals if using a seasoned cast iron pan , or place the pan on the barbecue grate.
Give the pan about minutes to heat up with the chestnuts in it for your first batch. Once hot, the chestnuts will take about minutes to cook, depending on their size.
Stir the chestnuts every couple of minutes of so to help them roast evenly. My first batch of tiny chestnuts took about 9 minutes to cook, but my second batch took only 4 minutes. These were extra small though — about the size of a hazelnut. Once cooked, remove the chestnuts from the heat or they will burn. Peel and enjoy while they are still warm. The hotter they are, the easier they will be to peel. Unfortunately, as chestnuts cool the membrane begins to stick to the flesh of the nut.
Once the chestnuts have cooled completely, you may find that the membrane is down right impossible to get off. My trick for handling hot chestnuts is to use an old kitchen towel. I take one end of the towel and cover my left hand, and place the chestnut in that hand. Then, I use the other end of the towel in my right hand to peel off the shell.
This is because not all chestnuts are the same. They come in different sizes, some have membranes that go through the flesh or the nut, and it can be difficult to figure out how old your chestnuts are. If you have any tips or tricks on roasting chestnuts, leave them in the comments below. If you cannot see the video, please turn off your adblocker. You have to remove the shells of chestnuts that haven't exploded which is painful. Time is never your favor either because as the chestnuts become cooler, it becomes harder to peel them.
Also expect spending about 1 hour to clean the oven as nut meal is literally on every surfaces, parts and under heating compartment. The 4th, 5th and 6th photos show I made an opening on each nut on a batch I did a few days later using the corner of my kitchen knife, it cracked open wider during roasting which made removing the shell as easy as snapping fingers.
My husband did learn that there is a fun way to remove the shell that hasn't been slit open in the initial step. He put a few in a plastic bag, swing and bang it to the counter top to crack open the shell. It did work, I liked it and it partially redeemed him from the explosion.
But how to avoid explosion surely without split the shell an opening before roasting? If you know better, please take a moment to leave comments. Hope you enjoyed this Instructable and please vote it for the Spectacular Failures contest.
Any glory belongs to my husband who quietly went to sleep tonight after the cleaning up. Been there, done that! Actually, you've stumbled upon an old trick that I used to teach when I was a Scout leader.
When roasting chestnuts around a camp fire, slit all but 1 or 2. When one of the un-slit nuts explode violently, as you found out , the rest are ready to eat! Entertaining The Ultimate Guide to Thanksgiving by Kristin Donnelly The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive Trending Discussions.
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