Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do I Roast Chesnuts?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I Roast Chesnuts?),it will help you,my kids.
Answers:
>------------------------------...
Preparation time:
Your grocer will likely have two kinds of chestnuts: castagne, run-of-the-mill chestnuts, and marroni, larger, gloriously meaty chestnuts that can be an inch or more across. While good castagne will do for boiling and such, you will want marroni for roasting.
Pick them over carefully, taking only those that are firm and whose skins are a rich glowing brown. If they smell moldy, look blotchy, feel light, or have pin-holes, pass them by.
Before roasting the chestnuts, make a cut in the round side of each, to keep them from exploding. Out in the country people still use terracotta vessels that resemble colanders to roast chestnuts over the coals, but if you are doing them over the stove you will want a chestnut-roasting pan, which looks like a skillet with holes punched in its bottom (if need be you can make a pan youeself, by purchasing a cheap skillet and punching holes through it with a thick nail). Put the chestnuts in the pan, sprinkle them with water, cover them, and set the pan over a medium flame. Shake the pan frequently and continue roasting until the skins are blackened and have pulled back from the meat where you cut into them; this should take 5 to 10 minutes (charring means you didn't shake the pan enough). Another technique is to place chestnuts, cut sides up, on a baking sheet. Roast at 400 degree F (hot oven) until tender, about 20 minutes. Insert fork through cut in shell to test tenderness. Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them sit wrapped for five minutes. Open the towel and enjoy:
Source(s):
http://www.culinarycafe.com/Holiday_Favorites/Roast_Chestnuts.html
Throw them on the barbie!
DEfinitely over an open fire... otherwise in an oven?
1. Preheat the oven to 425 degrees F.
2. Clean off chestnuts.
3. Use a sharp paring knife to cut an X into one side of each chestnut, or prick chestnuts with a fork to allow steam to escape.
4. Arrange chestnuts on a baking sheet or in a shallow pan, with the cut or pricked sides up.
5. Roast in oven for 15 to 25 minutes, or until chestnuts are tender and easy to peel.
6. Peel nuts when they are cool enough to handle, and enjoy.
Tips:
Use dry, firm chestnuts; soft chestnuts might be rotted.
Try a little salt on your chestnuts.
Be sure to remove the inner skins as well as the shells.
Warnings:
Chestnuts that have not been cut or pricked to allow steam to escape may explode, even after being removed from the heat.
Source(s):
http://www.ehow.com
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do I Roast Chesnuts?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I Roast Chesnuts?),it will help you,my kids.
Answers:
>------------------------------...
Preparation time:
Your grocer will likely have two kinds of chestnuts: castagne, run-of-the-mill chestnuts, and marroni, larger, gloriously meaty chestnuts that can be an inch or more across. While good castagne will do for boiling and such, you will want marroni for roasting.
Pick them over carefully, taking only those that are firm and whose skins are a rich glowing brown. If they smell moldy, look blotchy, feel light, or have pin-holes, pass them by.
Before roasting the chestnuts, make a cut in the round side of each, to keep them from exploding. Out in the country people still use terracotta vessels that resemble colanders to roast chestnuts over the coals, but if you are doing them over the stove you will want a chestnut-roasting pan, which looks like a skillet with holes punched in its bottom (if need be you can make a pan youeself, by purchasing a cheap skillet and punching holes through it with a thick nail). Put the chestnuts in the pan, sprinkle them with water, cover them, and set the pan over a medium flame. Shake the pan frequently and continue roasting until the skins are blackened and have pulled back from the meat where you cut into them; this should take 5 to 10 minutes (charring means you didn't shake the pan enough). Another technique is to place chestnuts, cut sides up, on a baking sheet. Roast at 400 degree F (hot oven) until tender, about 20 minutes. Insert fork through cut in shell to test tenderness. Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them sit wrapped for five minutes. Open the towel and enjoy:
Source(s):
http://www.culinarycafe.com/Holiday_Favorites/Roast_Chestnuts.html
Throw them on the barbie!
DEfinitely over an open fire... otherwise in an oven?
1. Preheat the oven to 425 degrees F.
2. Clean off chestnuts.
3. Use a sharp paring knife to cut an X into one side of each chestnut, or prick chestnuts with a fork to allow steam to escape.
4. Arrange chestnuts on a baking sheet or in a shallow pan, with the cut or pricked sides up.
5. Roast in oven for 15 to 25 minutes, or until chestnuts are tender and easy to peel.
6. Peel nuts when they are cool enough to handle, and enjoy.
Tips:
Use dry, firm chestnuts; soft chestnuts might be rotted.
Try a little salt on your chestnuts.
Be sure to remove the inner skins as well as the shells.
Warnings:
Chestnuts that have not been cut or pricked to allow steam to escape may explode, even after being removed from the heat.
Source(s):
http://www.ehow.com
correctness,It's Non-profit and only for informational purposes.
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