Photography by: Michael Alberstat
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Judged by its cover
Choose fresh chestnuts that are smooth, glossy, heavy in the hand and free of blemishes. Avoid chestnuts that are shrivelled, cracked or rattle in the shell, a telltale sign they are dried out. Keep an eye out for mould, a common spoiler of chestnuts. Also watch for tiny holes indicating bugs.
Squirrel them away
Refrigerate fresh chestnuts in a perforated plastic bag in the crisper. They will keep up to one month. You can freeze whole chestnuts in the shell, for up to 6 months. Cooked and peeled chestnuts can be stored for only 3 days in your fridge but they can be frozen in the freezer for up to 9 months.
Shelling out
Peeling cooked chestnuts is a tricky process, which must be done while they are still warm, otherwise the peel and inner skin will continue to adhere to the nut. First, slash each raw chestnut on the flat side with an X. Use a sharp paring knife, or better still, a utility knife purchased at a hardware or art store. To boil, cover chestnuts with cold water, bring to a boil and simmer for 5 minutes if the chestnuts will be cooked further in another recipe or 15 to 25 minutes until tender. Remove from heat and peel chestnuts one by one while still warm. To roast, place slashed chestnuts on a baking tray in a preheated 425F (220C) oven and roast 15 to 20 minutes, shaking or stirring occasionally. Wrap hot chestnuts in a towel and peel them one by one, while still warm. |
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