[Sca-cooks] Re: Chestnuts - Revisited

[mollirose at bellsouth.net]

This is the method I've seen posted the most. As in:

http://splendidtable.publicradio.org/recipes/app_chestnuts.shtml

Thanks!

Molli




> From: elisabetta at klotz.org
> Date: 2005/12/02 Fri AM 09:35:56 EST
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Re: Chestnuts - Revisited
> 
> > 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
> 
> 
> 
> 
> 
> 
> 
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