roast chesnuts?

Question

i want to roast some chesnuts.Do i have to do anything to them b 4 cooking,also how long roughly do they take?

Answer 1

place chestnuts, cut sides up, on a baking sheet. Roast at 400 degree F (hot oven) until tender, about 20 minutes. Insert fork through cut in shell to test tenderness. Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them sit wrapped for five minutes. Open the towel and enjoy:
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Answer 2

Before roasting the chestnuts, make a cut in the round side of each, to keep them from exploding. Out in the country people still use terracotta vessels that resemble colanders to roast chestnuts over the coals, but if you are doing them over the stove you will want a chestnut-roasting pan, which looks like a skillet with holes punched in its bottom (if need be you can make a pan youeself, by purchasing a cheap skillet and punching holes through it with a thick nail). Put the chestnuts in the pan, sprinkle them with water, cover them, and set the pan over a medium flame. Shake the pan frequently and continue roasting until the skins are blackened and have pulled back from the meat where you cut into them; this should take 5 to 10 minutes (charring means you didn't shake the pan enough). Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them sit wrapped for five minutes. Open the towel and enjoy: The nutmeats will be deliciously soft and sweet.

Answer 3

When I was a child we used to roast chestnuts on a coal shovel over an open fire.
Do check them for holes first because you'll always have some with maggots. Use a sharp knife to cut a small cross through the skin on the flattest side.
Ideally you put them on a shovel over an open fire but if you don't have an open fire you need a heavy pan or metal casserole. Put your chestnuts in the bottom. They are best cooked dry.
If you're cooking them in a pan keep the heat high and shake them to cook them evenly until the shells have blacked; about 10 to 15 minutes.
If you want to cook them in the oven, use a high heat mark 7/8 and shaken about regularly. It will take longer because they are further from the heat. I'd give them at least 30 minutes.

Answer 4

Cut an X on the flat side of each nut, cutting down to the meat. If the shell is not punctured, steam pressure will build up and cause the nuts to explode either before or after they come out of the oven. Preheat the oven to 300 to 325 °F. Spread the nuts on a cookie sheet and bake, stirring occasionally for 15 to 20 minutes, or until the shells open and the nuts can be removed easily. Partially cool and peel while still warm.

Answer 5

This is the way to perfect roast chestnuts.

1/ Cut chestnut in half.

2/ Examine the inside to see if it is rotten or has a worm. An amazingly high percentage of chestnuts do. It is as though the worms know a good party nut when they see one and all pile in. Very bizarre. Of course if you like eating worms then skip this stage and enjoy yourself.

3/ Place on a hot grill slit side down. The reason for this is simple. Chestnuts have an inner membrane that clings to them. In order to get them, 'just right', you need to dry out the shell sufficiently so that that membrane loosens its grip on the nut and becomes crispy. However, if you cook them slit side up you will just end up with a nut that is dried out and overly crispy. So you need to cook the shell. The shell will then cook the nut.

4/ Longer is better then shorter in terms of cooking time. Depending on the oven and the amount of nuts it may take up to 45 or 50 minutes to get the shells cooking away just right. This is a judgement call. But you will notice that the shells are at least browning nicely, and that the chestnuts slip easily in and out of their shells like perfect dinner jackets.

Then eat them. (Apply salt if desired)

Enjoy

Answer 6

Roast chestnuts Serves 6 coaching time decrease than 30 minutes Cooking time 10 to 30 minutes ingredients 1kg/2¼lb chestnuts approach a million. warmth the oven to 200C/400F/gasoline 6. 2. decrease a flow into the precise of each nut into the precise of the flesh. put in a roasting tin and bake till the skins open and the insides are comfortable approximately half-hour. 3. Serve in paper luggage so which you would be able to consume them without dropping them. Peel away the floor and the pithy white bit interior to get to the candy kernel.

Answer 7

i bought some chestnuts couple weeks ago,you're basically just reheating them in the oven,put your oven to quite a high heat and pop them in for about 8 mins,be careful when taking them out as some may pop so leave them for a couple of mins before tucking in..!

Answer 8

Just cut the sides and add a little salt.