[Sca-cooks] Roasting chestnuts

[Carole Smith]

One concern with chestnuts is that they burn easily, so it's good to keep them moving by shaking the pan frequently when you are roasting them.  I belive that's why many suggest you soak them in water first.
   
  Cordelia

Robin Carroll-Mann <rcmann4 at earthlink.net> wrote:
  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

			
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