Store Fresh Chestnuts & Solve the Tricky Question of Peeling Them. Enjoy Luxurious Scents With Unstopables™ Fabric Refreshers. See Cooking & Eating Fresh Chestnuts for information about specific methods of cooking (e.g., roasting, microwaving). In general, European Chestnuts are really not edible when raw; they must be cooked.
Roasted chestnuts make many people think of cold weather and the first line in Mel Tormé and Bob Wells' "The Christmas Song." Luckily, an open fire is not the only way to roast chestnuts, meaning that even home cooks can prepare them. Because raw chestnuts do not store well, you must roast the nuts. Chestnuts roasting on an open fire…Traditional fresh chestnuts. You can have Store Fresh Chestnuts & Solve the Tricky Question of Peeling Them using 9 ingredients and 19 steps. Here is how you achieve it.
Ingredients of Store Fresh Chestnuts & Solve the Tricky Question of Peeling Them
- Prepare of To store fresh chestnuts (including required materials).
- Prepare 1 of Chestnuts.
- You need 1 of Plastic bag.
- You need 2 of sheets per bag Newspaper.
- It’s of To peel the chestnuts (including required equipment).
- Prepare 1 of Knife or chestnut peeling gadge.
- Prepare 1 of Pressure cooker.
- You need 1 of Chestnuts.
- You need 1 of Water.
This is normal and is done only to keep them fresh. Fresh chestnuts have a long history of being a fall, winter and holiday delicacy. Chestnut blight quickly consumed America's forests. Thus it is now easy to pair chestnuts, fresh or dried, with the many things they nicely complement, including roasted root vegetables, seafood soups, and—now in season where chestnut trees once.
Store Fresh Chestnuts & Solve the Tricky Question of Peeling Them instructions
- How to store fresh chestnuts so that they become sweeter: Don't wash the chestnuts you've harvested. Just wipe them clean. (If the dirt doesn't bother you, just leave them as-is.).
- Wrap in newspaper, then put them in plastic bags (such as plastic shopping bags) and store in the coldest part of the refrigerator. (Use the "chilled" compartment if your refrigerator has one). This way, they become sweeter..
- How to peel the chestnuts: Make a crisscross into the pointy end. Be careful not to cut yourself if you're using a knife..
- Don't cut too deep or the chestnuts will fall apart when cooked. As long as you pierce through the outer shell and the inner skin, they're fine..
- If you are using a chestnut peeler, it's easier if you cut into the outer shell and inner skin with the end of the scissors..
- Put the scored chestnuts and enough water to cover in a pressure cooker. Bring up to pressure, then lower the heat and cook under pressure for 5 minutes. Turn off the heat and cool the cooker down rapidly..
- Drain the water. When the chestnuts have cooled down a bit, start peeling from the scored end. Stick the end of a knife under the skin and peel off. It will come off easily..
- Use the chestnuts in syrup or other recipes. You can freeze them in plastic bags too..
- If you want to retain the inner skin for chestnuts simmered in their inner skins, just score through the outer shell in Step 4. This way, the inner skin won't tear and will remain intact..
- Observation: I tried storing the chestnuts in the "chilled" compartment for 2 weeks, changing the newspapers twice during the process. I think the chestnuts got about 20% or so sweeter..
- I also stored some chestnuts in the vegetable compartment of the refrigerator and compared them. The ones in the "chilled" compartment were sweeter..
- Further observation: After 2 months, the chestnuts stored in the "chilled" compartment had no problems at all. They were delicious cooked. (I changed the newspapers several times.).
- To be more specific, the chestnuts seem to dry out a little, since I think the outer shell got a little wrinkled. Therefore, instead of peeling I boiled them in their shells and scooped out the insides..
- Further further observation: After 3 months, the chestnuts in the "chilled" compartment were perfectly fine. Is it before of the amount, moisture, and the scoring? (continued…).
- (Continued) I cooked chestnuts in a pressure cooker – about 20 chestnuts with 200 ml of water, brought to a boil and cooked under pressure over low heat for 5 minutes, then cooled rapidly to bring down the pressure. They were cooked through on the firm side..
- Further further further observation: Even after 4 months, the chestnuts in the "chilled" compartment still had a sheen and were fine..
- This year, we used up all the chestnuts after 4 months. From here on we'll be using the frozen ones until next chestnut season..
- From my yearly experiences: Use peeled chestnuts within a month, even if they are frozen. They take on a freezer-smell otherwise..
- If you are making a chestnut paste, see..
Whole nuts in their shells are a long-storage item, with many kinds of nuts having a shelf life of several months. However, they do vary widely and, unless stored in the refrigerator or freezer, it is possible that some nuts will suffer a serious loss of flavor or texture. To preserve the quality of your nuts, keep them away from onions and other high-odor foods. They tend to take on the smell of things around them. Store shelled nuts at room temperature for up to three months.