About Organic Fresh Chestnuts
Chestnuts are shiny brown nuts whose thick casing has long, sharp, needle-like spikes (burrs). There are usually two to four nuts per casing. Unlike other nuts, chestnuts have a high starch and water content but low protein and fat levels.
To keep chestnuts for two or three weeks, leave them in their shells and store them in a paper bag in the refrigerator. To keep them for even longer, freeze them in their shells. The texture deteriorates, but they taste just fine. Alternatively you can candy them, puree them or store them in syrup.
Roasting chestnuts is the traditional way to cook them, and gives the best flavour. Slit the shells, then put the nuts in a pan on the stovetop, under a grill, on a BBQ or (if you really want to be traditional) on a shovel in the embers of a fire. Roast the chestnuts until the shell splits open at the cut, or you see steam or hear them hissing. Don't worry about the shell turning black in places, as you'll be taking it off anyway. Oven-baking is a convenient way of doing large batches of nuts. Slit the shells as described above and bake the chestnuts on a tray at 200C until the shells split open at the cut, which should take around half an hour. It's a good idea to shake the tray to turn the nuts every ten minutes or so.
Disclaimer
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