First, get some chestnuts. Select glossy brown ones
with no holes; those are likely to have fresh, bug-free flesh.
Then cut a cross in the curved side. Cut it fairly large,
and deep enough to get through both the shell and the
inner lining. Place the nuts on a cookie sheet and
roast them in an oven at 400 degrees for 25-30 minutes.
Take them out, let them cool for a few minutes, then
put the nuts in a paper bag and squeeze it around just
firmly enough to make the shells crackle. (You don't
want to squash the nuts, and by now they are squashable.)
Let them cool just enough to handle without burning
your fingers, then peel
the shells and inner lining off. Do not let them get
cold; peeling them will be very, very difficult if you
do. Even when they're hot peeling them can be
tricky - sometimes the shells and linings slip off
easily enough, and at other times they just don't want
to come off. I've had good luck using a spoon to remove
the stubborn parts of the inner lining. With the
bowl of the spoon against the nut, slip it between the
nut and the lining and peel it off. You may also get
a little of the nut, but it's still a lot neater than
if you scraped it off with your fingernails.
Pretty much as above. Cut a cross in the shells,
put them in boiling water for 15 minutes, then take
them out and peel them. The taste and texture is, IMO,
not that different from roasted chestnuts.
Does anyone know any special ways to make peeling
these easier? Contact me,