Hi I am a Chestnut grower (and roaster) for 30 years and everything you have said is correct. However the most important factor is that there are different variety's of Chestnuts, many of which are not easy to peel regardless of what methods you use. So when buying Chestnuts be certain to ask for easy peeling varieties. PS. The variety in the video is called Bouche or Bertizac, a large Easy peeling nut. PSS. For manual cutting we use a small box cutter, very safe and very quick .
I tried to pick firm, chubby chestnuts, but I always got ones with black flesh inside. Hence, inedible. Would you happen to have any tips on picking fresh chestnuts? And what period of the year is best for having the best tasty chestnuts? Cheers
I’m so sad chestnut season is over. I have a foolproof way of roasting them. Slit round sidefrom end to end. West to East . Heat oven to 450 and put nuts in hot tap water and boll them till oven is ready. Roast for 13 minutes then wrap in dry towel for 12 minutes and shell pops off easily. "
Up here in Ontario , Canada they are very popular , many people in the eastern U.S. , have never eaten a chestnut due to a major disease of chestnut trees ,years ago .I have learned over the years , at Christmas to wash them because ,chestnuts have nasty smelling preservative on them ,then I melt butter or margarine on the chestnut before roasting on an open fire .After roasting , sprinkle some salt on the chestnuts , then enjoy .
A open fire is a must, it just adds that smokey flavor and you get those parts that are slightly more well done. If you don't have a log fire/burner, then a pizza oven or even a cheap disposable charcoal barbecue, does the job just as well.
I'm from Toronto! I thoroughly wash the chestnuts, score them using a heavy Chinese cleaver (whack the top of cleaver with the palm of your hand or make a fist), soak chestnuts in water for 2 hours, and then bake for about 50 minutes at approximately 150 - 165 degrees celsius. I prefer my roasted chestnuts plain to savour the sweetness. DELICIOUS!!!!!!!!!!!!!
I bought about a 2 kilos before going to my job And it's been forever I eat them in Thailand the last time. Mom will be so happy and annoyed that I spent money on it 😂 I think it's a pretty decent prize here in Sweden.
"Ovened". So glad we've got world-class wordsmiths plugging gaps in our language left wide opened by underperforming words like "roasted", "baked", "broiled", "fried", "cooked", or even "heated".
Not me literally doing all these while listening to the video AFTER doing them 😆 seriously though, thank you for this great video! Next time I’ll make sure to be careful of all these tips before cooking the chestnuts 😂
I score chestnuts using a heavy Chinese cleaver. Place the cleaver on top of the chestnut with one hand and a quick "karate chop" on the top of the blade to score. I make an "X" or one slit will do. You easily learn the amount of pressure to whack the cleaver so it doesn't make too deep of a cut. I then soak the chestnuts in water for about 2 hours, drain, and bake it in the oven for about 50 minutes at approximately 150 - 165 degrees celsius. The time varies so just taste for doneness. I LOVE ROASTED CHESTNUTS!!!
So i got a Ninja OL701 14 in one function device. It uses F as default temperature, and i believe Australia is on on the metric system so 200C- 400F but you did not say if you are using air fry function or roast function so I'm kinda confused what function you chose to cook them on your device. I'm guessing air fry but not sure. I have air fry and bake/roast on my device.
One trick he missed - _parboil the chestnuts first._ No wonder he cut himself when slicing into them. The texture of the shell completely changes - it's not just softer, it also loses the waxy gloss that makes your knife blade slip. And for goodness sake, cut _away from yourself_ on a chopping board. Using a paring knife on something you're holding in your hand is something _everyone_ has seen their grandmother do, but _don't_ do it yourself.
Hi, some people soak it first 2hrs and some people make it in pan wz 1/4c of water and some oil do u have idea why its soak and which way make it better taste ?! Thanks
I roasted chestnuts for years when I had a house with a fireplace. I would have a private party on xmas eve and roasted chestnuts, served hot apple cider with a cinnamon stick in it and maybe some wine. I carved an X on every nut on the round side and put them flat side down on a cookie sheet [aluminum foil] with about a quarter inch of water and roast them in my fireplace.
They taste very different to walnuts and cashews, and a very different texture too. They're best served drenched in butter with the shells still on, so you can split them open and dig out the meat, it's truly sublime. You should definitely try making them, it's really easy!
