[Sca-cooks] Re: Roasting chestnuts

[elisabetta at klotz.org]

> If I can find some at a decent price, I want to serve some roasted 
> chestnuts for an upcoming dayboard.  I've never roasted them before, 
> but the instructions for oven-roasting seem fairly straightforward -- 
> slash shells, 400 oven, remove when done.  I will probably buy them 
> in advance and freeze them.  I have two main questions:
> 1. can I do the slashing the day before, in order to save preparation 
> time on the morning of the event?
> 2. how long after roasting do the chestnuts remain edible?  Will they 
> hold well (perhaps in insulated bags, or do they really need to be 
> made just before eating?
>
> Thanks in advance.
>
>
>
> Brighid ni Chiarain
> Barony of Settmour Swamp, East Kingdom

You can also slash the shells and soak them in water overnight before 
roasting.

I have a large (4 qt) and small (1 qt) slow cooker, as well as a 
chafing dish (2
qt?)and sterno, if you would like to borrow them to keep the chestnuts 
warm for
dayboard.

:)
Elisabetta