Prepare Chestnuts For Eating

Chestnuts have double the amount of starch as potatoes.

Chestnuts are a seasonal food, available in most areas from October to March. Select glossy nuts without blemishes and avoid those that rattle or appear shriveled. Chestnuts contain a high amount of tannic acid, so never eat them raw. After preparing them, cook chestnuts by roasting, boiling, frying or microwaving them. With the exception of using the deep frying method, wait to remove the shells until after cooking them.

Instructions

Preparation

1. Rinse the chestnuts and dry them. If you plan to cook and eat them right away, leave them at room temperature.

2. Refrigerate or freeze the chestnuts for no longer than three months if you do not plan to use them soon. Before cooking them, take them out of the freezer or refrigerator and arrange them in a single layer for two days to allow them to sweeten.

3. Score a shallow "X" with a sharp knife on the flatter side of each chestnut. Slice through the outer shell, but avoid slicing into the nut itself.

Cooking

4. Spread the prepared chestnuts on a baking sheet in a single layer and roast them in the oven at 375 degrees Fahrenheit for 15 to 25 minutes. Stir once, halfway through roasting to ensure even cooking. The nuts should be tender when they are finished roasting. Allow them to cool in a clean towel for 10 minutes before removing the shells.

5. Place your chestnuts in a pot, add enough water to cover them and bring the pot to a boil. Reduce the heat and allow the nuts to simmer for 30 minutes or until tender. Drain the nuts and wait for them to cool down before shelling them.

6. Add chestnuts to a skillet and turn the stove to medium heat. Cook them for 10 to 12 minutes, stirring several times. The nuts are done when the shells begin to split open. Expect the shells to darken with this cooking method.

7. Take the nuts out of the shells to deep fry chestnuts. Heat vegetable oil in a deep pan to about 350 degrees Fahrenheit. Add the chestnuts, about 10 at a time to the oil and fry them for three to five minutes. Use a slotted spoon to scoop them up and drain them on a paper towel.

8. Place three to seven chestnuts on a plate and microwave them for about 40 seconds or until tender.

Tags: cooking them, degrees Fahrenheit, single layer, them cool, until tender