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Boiling and peeling chestnuts.
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Previously:
https://www.homemadetools.net/forum/...965#post202821
https://www.homemadetools.net/forum/...374#post224729
https://www.homemadetools.net/forum/...598#post209287
https://www.homemadetools.net/forum/...033#post171963
https://www.homemadetools.net/forum/...447#post208734
So much for the open fire story...
From the BBC Good Food site:Quote:
Originally Posted by IntheGroove
Oven-roasting chestnuts is the best way to bring out the fullest flavour (if you want to eat them straight away or chop them into your stuffing mix). Boiling them will give a smooth texture for cooking in soups or purées. To do this, prepare them in the same way as step 1, then boil for 30 minutes instead of roasting.
I would boil them for about 30 min. then roast them at 350 for another 30 min.
When I lived in WV there was an old abandoned farm house about a 1/2 mile from me that had five Chestnut trees around it. I tracked down the owner and asked if I could pick up the fallen ones and he said sure go ahead. I was never out of Chestnuts! A five gallon pail was the norm.
Sadly there are none down here, WNC. :(