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Chestnuts, Which Kind To Buy
Candied, canned or Vacuum-packed chestnuts are boon to cooks who want to get on with the cooking and don't fancy the time consuming and somewhat perilous process or roasting, shelling and peeling fresh chestnuts.
The tough skin is Death to a manicure. To add Insult to third degree burns There are occasional duds hiding Behind the shell. Most processed chestnuts sold In jars or cans are pricey But have been flame roasted or steamed to remove the husk and membrane. Although romance may be Sacrificed, Paying the price beats Bearing the pain. One pound, or 35-40 whole Raw chestnuts, will yield Approximately 2-1/2 c Peeled chestnuts.
The trick To picking good chestnuts is To look for ones that are very firm with a shiny skin. When chestnuts get moldy, shrivel or dry up inside, they feel light for their size. Also, avoid any that smell musty. Watch for breaks in the skin which indicate that the nut is old And dry. Pinholes could mean worms. The Nuts are starchy and moist And that mean perishable, so refrigerate them. Peeling can be an issue. Hot chestnuts are easier to Peel
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
