[Sca-cooks] How do you reconstitute dried chestnuts?
Huette von Ahrens
ahrenshav at yahoo.com
Thu Nov 15 18:44:18 PST 2007
--- Gretchen Beck <grm at andrew.cmu.edu> wrote:
> >> I am trying an old family stuffing recipe for the first time this coming
> >> thanksgiving. It calls for chestnuts. The only chestnuts that I can
> >> find that aren't in their shells are dried chestnuts. Has anyone on
> >> this list worked with dried chestnuts? How do I go about reconstituting
> >> dried chestnuts? I am assuming that they will need to be moist for the
> >> stuffing. Help?
> > Last year Trader Joe had frozen ones. If you havent bought the dried
> > ones yet and have one nearby, it might be worth checking.
> I know this is probably a "well duh, that was the first place I looked",
> but here in Pittsburgh, Italian grocery stores often have canned (or
> otherwise preserved) chestnuts. If you haven't looked, it might be worth
> toodles, margaret
I didn't see any canned chestnuts, just water chestnuts. But I will look out for them for
future use. Unfortunately, I don't know of any Italian grocery stores here. Mexican, yes.
Chinese/Asian/Japanese, tons. Middle-eastern and Indian, lots. High-end specialty, yes.
Italian, not for a long time.
My thoughts are whirled like a potter's wheel; King Henry VI, part I: I, v
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