hoverfrog Posted October 6, 2005 Share Posted October 6, 2005 what methods do people use to peel sweet chestnuts?I've tried all the methods in the Larousse Gastronomique - and a few others as well, and haven't managed to find a simple and effective way.I remember my mother boiling them, peeling them, boiling again then peeling again.... 'luckily' chestnuts were in short supply in Devon!Here we have literally tons of the things and they are driving me nuts hoverfrog Link to comment Share on other sites More sharing options...
Alexis Posted October 6, 2005 Share Posted October 6, 2005 It is a terrible waste but just ignore them A couple of pounds hand peeled will take you ages so just cost out your hours of labour and pop to the supermarket and buy a tin already done.I know! I know! But you know I am right Link to comment Share on other sites More sharing options...
nimportequoi Posted October 6, 2005 Share Posted October 6, 2005 I can't claim to have tried this myself, but according to Elizabeth David, you can either score the rounded sides of the chestnuts and bake them at 150°c or gas 3 for about 15 mins, or boil them in water for 8 mins, then squeeze them and according to her, the skins should come off easily with a small knife. Bon courage! Link to comment Share on other sites More sharing options...
hoverfrog Posted October 6, 2005 Author Share Posted October 6, 2005 well I tried the oven and that was a disaster. Boiling seems to work, although my timings are a bit out as I seem to get either a mush or can't get the inner skins off! Luckily the chickens are quite keen on all my culinary mistakes I have made a traditional buche de Noel (my grandmother's recipe) and chestnut stuffing so far, both were delicious, and our trees are still raining down the biggest chestnuts I've ever seen!Buy them in a tin??? Where's the fun in that It gives me something to do while watching cr*p french TV to improve my french!hoverfrog Link to comment Share on other sites More sharing options...
Alexis Posted October 7, 2005 Share Posted October 7, 2005 What a coincidence about the Elizabeth David tip...I have just read that this morning whilst reading one of her books.As for the tins of crême de marrons, I have the most wonderfull recipe.... Link to comment Share on other sites More sharing options...
graham34 Posted October 7, 2005 Share Posted October 7, 2005 One way is to peel chestnuts is to use a microwave. Cut a cross in the top of the chestnut and put in the microwave. Try three or four at once but go easy on the power/time or they will shatter. They peel relatively easily while they are still warm which is why I suggest only doing a few at once. Peel with a small paring knife, using finger nails gets bits wedged in them and is unconfortable. If you still have problems pop them back in the microwave for a few more seconds.Graham Link to comment Share on other sites More sharing options...
Battypuss Posted October 7, 2005 Share Posted October 7, 2005 I agree with Graham's microwave method, but as he says, keep an eye on them! Link to comment Share on other sites More sharing options...
Dog Posted October 7, 2005 Share Posted October 7, 2005 Why waste electricity a few twiggs on the barbecue score the top of the chestnut a couple of minutes and smokey hot chestnuts for rissoles, soup etc etc. Link to comment Share on other sites More sharing options...
hoverfrog Posted October 7, 2005 Author Share Posted October 7, 2005 rissoles and soup - there's a couple of new ideas!Apart from the obvious (if you like chocolate!) buche de Noel, my favourite is sweetened chestnut purée between two meringues flavoured with Tia Maria hoverfrog Link to comment Share on other sites More sharing options...
Chocolate Posted October 10, 2005 Share Posted October 10, 2005 These recipes all sound really good but can anyone please tell me how to get the little perishers out of their prickly overcoats before we get to the peeling stage? We have lots of them too, but do we wait until they split and drop like conkers do at home, or do we pick them (ouch) then cut them open or leave them to pop on a sunny wall?There are an awful lot of them but they seem to fall to the ground still in their prickles. Or aren't these sweet chestnuts at all? Link to comment Share on other sites More sharing options...
Dick Smith Posted October 11, 2005 Share Posted October 11, 2005 Do any of you find that if you get skin under your nails when peeling chestnuts they get very sore and irritated? Link to comment Share on other sites More sharing options...
hoverfrog Posted October 11, 2005 Author Share Posted October 11, 2005 I haven't noticed my fingers getting sore doing the chestnuts - unless you count when the prickly skins get you!As a child I remember stamping on the green prickly bits to get the chestnuts out, but here they tend to fall out of their own accord. They are ready when they fall out of the tree - and quite often they land separate from their prickly bits.It may be that the ones you are trying to get at simply aren't ready yet. We have two trees that are ready and the rest are not.Does anyone know if you can store them and then use them in the same ways later in the year? I've read that the recommended way of storing them is drying, but can't imagine they'd be much good for anything but roasting whole afterwards. Talking of roasting, is it really necesary to have a special chestnut roasting 'saucepan' as it says in the Larrouse Gastronomique or can I use something else?hoverfrog87 Link to comment Share on other sites More sharing options...
Dick Smith Posted October 11, 2005 Share Posted October 11, 2005 When I was a kid we used the coal shovel. Now I put them on the lip at the front of the Godin and open the doors. Link to comment Share on other sites More sharing options...
hoverfrog Posted October 13, 2005 Author Share Posted October 13, 2005 just another reason to await the installation of the Jotul in the next week then...In the meantime I will have to try them in the oven as the neighbour suggested - a cut in the top and then 20 mins on high, cover with a tea-towel until cool enough to handle then squeeze to extract a cooked chestnut from its skins and eat. it sounds so easy - I just know I'm going to end up with a mess or bullets again! hoverfrog Link to comment Share on other sites More sharing options...
Millymollymandy Posted October 21, 2005 Share Posted October 21, 2005 I've tried boiling with shells on and microwaving but neither worked. Then I read on another forum to take off the shells, cut a nick or two in the skin and then boil. That works much better - mostly the inner skins peel off fairly easily - possibly because water gets under them. Link to comment Share on other sites More sharing options...
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