Hi, Anyone got a good tequnique for processing chestnuts (we have a good harvest this year!) is it better to boil before trying to remove skins or any other ideas?
by rogerspianocat » Fri Oct 15, 2010 9:50 pm
More like parboil - I make a shallow cut ( sometimes 2 cuts) at the pointy end, then put in boiling water for just a few mins till skin's softer, then cool a bit and peel. Then I freeze most of them. It's great to scatter a handful round a joint or chicken when roasting. Haven't tried them in a squirrel pie YET. Have to say I haven't found nearly as many as last year though.
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