[Sca-cooks] Re: Chestnuts - Revisited

[elisabetta at klotz.org]

> Inspired to create a "new" experience for my mundane family I've ordered
> chestnuts (in shell) for our Christmas Eve gathering. I've been reading up
> on the subject and I'm baffled. Short of trying each method I'm confused as
> to the best...doesn't have to be easiest...way to roast them. There are a
> variety of methods including roasting outside "on an open fire", roasting in
> a traditional oven, roasting on the stove in either a pierced or not pierced
> pan, soaked first, not soaked, scored bottom, don't score the bottom.
>
> Three pounds of these yummy morsels are pricey so I have to forgo
> experimentation and pray for the best on Christmas eve.  No doubt we will
> chalk this to the other bold cooking experiences my sister and I. Mom called
> it "learning together can be fun", Dad called it "on the job training for
> the local fire department".
>
> Please, share your experiences and insights in roasting chestnuts. I would
> so appreciate it. Thank you.
>
> Molli Rose
>
> P.S. I'm saving a pound to share with SCA family and friends.
>

We "x" them and soak them. The "x" is not just so they won't explode due to
steam, but also because it is much easier to peel them. Most of the chestnuts
get boiled for the turkey stuffing, but a few get taken out of the water and
thrown into a pan and baked in the oven with the turkey until they smell done,
about 10 minutes.

I highly recommend "x"ing them instead of just pricking, but since most 
of ours
are boiled, I'm not sure if the "x" will affect the roasting process.

Good Luck!

:)
Elisabetta