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It's about chestnuts - A little less than a happy high — LiveJournal
komos
komos
It's about chestnuts
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komos From: komos Date: October 12th, 2004 06:24 am (UTC) (Link)
I've had them, but I haven't done it myself. I did find this in the Italian cuisine section of about.com:

Preheat your oven to 425 F (210 C). Take your chestnuts and make a cut across the round side of each to keep them from exploding, and arrange them either on a rack or on a cookie sheet. Roast them until the skins have pulled back from the cuts and the nutmeats have softened (exactly how long will depend upon the chestnuts, but at least 15-20 minutes. Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.

Open a bottle of vino Novello (or Beaujolais Nouveau), open the towel, pour yourself a glass, peel the skin off the first chestnut, and enjoy.


If you have access to open flame, the same site had this to offer.
From: pipibluestockin Date: October 12th, 2004 07:02 am (UTC) (Link)
Ah hah! Thank you very much.

We always forget the wrap and crackle stage of the process.

Kind of important because more than about 5 minutes after they come out of the oven the skins loose their fresh roasted brittle state (and get steamed from the inside).

The steaming makes the skins next to impossible to remove and result in burnt fingers.

Thanks for the site - have bookmarked it. Cheers.
komos From: komos Date: October 12th, 2004 07:07 am (UTC) (Link)
I do what I can. ^_^
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