Field Guide to Produce by Aliza Green

Author:Aliza Green [Green, Aliza]
Language: eng
Format: epub, pdf
ISBN: 978-1-59474-848-6
Publisher: Penguin Random House LLC (Publisher Services)
Published: 2015-05-11T16:00:00+00:00

Avoid:

Inside their shells, chestnuts tend to form greenish mold between the convoluted folds between the nut and its outer skin. They can also have hard, darkened areas that are inedible. Chestnuts with these qualities should be discarded.

Storage:

Store chestnuts in the refrigerator for up to 1 week.

Preparation:

1.

Carefully make a crisscross cut on the domed side of each chestnut with a sharp paring knife.

2. Roast at 400°F (200°C) for 20 minutes, boil, or deep-fry.

3. Cool slightly and break away the shell. Remove the brown inner skin. It’s easiest when the chestnuts are warm, so work with a few at a time, keeping the rest in the pot or oven. Work with heat-resistant gloves to make this task easier.

4. Roast cut chestnuts over the embers of a fire by placing them in a popcorn popper or special perforated steel chestnut roasting pan and shaking over the fire for about 15 minutes, or until all sides of the chestnuts are darkened.

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