Buzz
Chestnuts, typically harvested in fall and cherished during the holiday season, can be enjoyed alone or as ingredients in various delightful recipes like stuffing and pies. While peeling chestnuts may seem daunting, it can be made hassle-free through microwaving, boiling, or baking methods to remove the shells.
Steps
Using the Microwave Method
Create an X incision on the chestnut's underside. Employ a sharp chef's knife or serrated knife to carve an X shape onto the flat side, or underside, of the chestnuts. Cut deeply without dividing the chestnut into segments.
- Wearing rubber or leather gloves during the process is advisable to prevent accidental slips, as chestnuts tend to be slippery.
Arrange chestnuts in a glass baking dish. Place the chestnuts in a single layer within the dish, ensuring they're not stacked on top of each other. It's fine if they touch. Cover the dish with waxed paper.
Microwave chestnuts on high for 6 minutes. Put the covered glass dish in the microwave. When the shells start to retract, indicating readiness, they're done. Extend microwaving by a minute if needed.
Peel off shells using a knife. Let the chestnuts cool briefly as they may be hot. With a small, sharp knife, carefully remove the shells and as much of the inner brown skin as possible. Exercise caution to avoid injury.
Boiling Method for Chestnuts
Place chestnuts in a pot of boiling water. Bring water to a boil over high heat, then add chestnuts. Boil for a few minutes only, then remove the pot from heat.
Retrieve a handful of chestnuts using a strainer. Take out about five chestnuts at a time using the strainer. While you can handle up to ten chestnuts simultaneously, it's advisable to start with fewer until you get the hang of the process.
Employ a towel to strip the chestnut skins. Envelop the hot chestnuts in a thick, clean towel. Use your hands to manipulate the towel around the chestnuts, rubbing for a few minutes. The skins should begin to come off.
Peel off the skins using rubber gloves. Don rubber gloves, ensuring they are clean and unused. Working one chestnut at a time, rub until the skin starts peeling off. Properly boiled chestnuts should shed their skins easily.
Utilizing the Oven Method
Create a long incision on the chestnuts' tops. Begin by preheating the oven to 425°F (218°C). Grip a chestnut between your index finger and thumb, then, using a serrated knife, make a single, long cut across the rounded top. Aim for a horizontal cut that penetrates the shell entirely.
- If making the cut in one motion proves challenging, use a gentle sawing motion instead.
Place the chestnuts in a small saucepan. Arrange the chestnuts in a single layer in the saucepan, ensuring they are not stacked on top of each other. Cover them with water.
Set the heat to medium-high. Let the water simmer, then use a strainer or slotted spoon to remove the chestnuts before it reaches boiling point.
Bake the chestnuts for 15 minutes. Transfer the chestnuts from the strainer to a baking sheet and roast them in the preheated oven for 15 minutes. If the skins haven't peeled back, leave them in a bit longer.
Transfer the chestnuts to a covered bowl. After removing them from the oven, place the chestnuts in a bowl and cover it with a towel. Allow them to sit for 15 minutes.
Peel the chestnuts. After 15 minutes, the shells and skins should easily peel off with your hands. Discard any chestnuts that are gooey or have disintegrated inside.
Helpful Tips
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For serving, sauté the peeled chestnuts until golden brown and add 1 tablespoon (14.8 ml) (14.2 g) of butter.
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You can find chestnuts at most supermarkets and some farmer's markets.
Important Warnings
- Exercise caution when using a knife to cut into chestnuts.
- Allow chestnuts to cool before handling them after boiling or removing from the oven.
Essential Supplies
- Chestnuts
- Serrated knife
- Glass baking dish
- Waxed paper
- Pot
- Strainer
- Towel
- Bowl
- Saucepan
- Baking sheet
- Gloves (for protection)
