Remove chestnuts from the fridge 2-4 days before use and let stand at room temperature to sweeten the nuts. Chestnuts require free air circulation around the nuts or they will grow mold – distributed evenly in a single layer on a large cookie sheet works best.
Preheat the oven to 350F
Wash the chestnuts in running cold water
Score the chestnuts deep enough so the cut enters the kernel tissues
Cook in the oven for 30 minutes
After cooking, place the chestnuts in a towel ligned bowl and cover with the towel
Let stand for 10 minutes before serving
Score 6 - 8 fresh chestnuts
Wash the chestnuts in running cold water
Score the chestnuts deep enough so the cut enters the kernel tissues
Place in a covered glass container - do not seal the container
Microwave 6 - 8 chestnuts for 48 seconds
Remove the chestnuts from the microwave and let stand for 4 minutes
Serve while still warm
You are going to need some hot cooking oil (350F) such as olive oil to deep fry the chestnuts in
Wash the chestnuts in running cold water
Remove the outer shell before deep frying
Place the chestnuts in the hot oil
Let the chestnuts deep fry in the oil for 3-5 minutes
Remove from the chestnuts from the oil and place the chestnuts in a bowl lined with a paper towel
As soon as the chestnuts are cool enough to handle, remove the skin/pelical off the chestnut kernel
Serve while still warm
Wash the chestnuts in running cold water
Bring a pot of water to boiling
Place scored whole or shelled chestnuts in the pan of boiling water
Bring to a boil
Cover and simmer for 10-12 minutes or until the chestnut meat is tender.
Remove the chestnuts and let cool
Remove shells and skin/pelical from the chestnut kernel
Serve while still warm
It is easier to peel chestnuts while they are still warm and damp. Wrap the cooked chestnuts in a towel to keep them warm while you are peeling the others. Remove the outer shell and also the inner brown skin or pellicle, as this can sometimes taste bitter. Boiled chestnuts are probably the easiest ones from which to peel the pellicle. Different varieties vary in their ease of peeling. Some people
like to use a chestnut knife to assist them with pealing the chestnuts.