 |
Chestnuts For The Holidays
* Exported from MasterCook *
Chestnuts For The Holidays
Recipe By : USDA Extension Service (Becky Myton)
Serving Size : 1 Preparation Time :0:00
Categories : Holidays & Gifts Information, Tips,
Misc.
Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
****
Chestnuts For The Holidays
Roasting chestnuts is often a tradition during the holidays. Storage
conditions have to be just right, not too dry and not too damp. In dry
air, they dry out and lose quality. In warm, damp air, they mold. Store
fresh chestnuts in the refrigerator in a plastic bag with a few
ventilation holes punched in it.
Chestnuts can be cooked by roasting, boiling or steaming. To roast over
an open fire, use a long handled popcorn popper or chestnut roaster. To
roast in an oven, try a temperature of 300 degrees Fahrenheit for about
15 minutes.
Before roasting, puncture each nut once or twice with an icepick or a
knife. If you fail to do this, pressure from steam building up inside
the shells will cause the nuts to explode, either before or after they
come out of the oven or roaster.
To boil chestnuts, place them in a shallow pan with water that just
covers them. Bring to a boil, reduce the heat and boil gently for 15 to
20 minutes.
Drain and partially cool, then remove the kernels using a sharp tine of
a table fork. The longer the nuts cook, the mealier the kernels become
and tend to crumble when removed from the shells. For especially dry
chestnuts, soak them overnight in water before boiling in fresh water.
For steaming, carefully cut fresh, moist chestnuts in half and cook
them in a vegetable steamer over boiling water for 8 to 10 minutes. Most
kernels should fall out of the shells during cooking.
Steamed or boiled nuts can be dipped in melted butter and salted, if
desired, or used in other recipes. Store cooked chestnuts in tightly
sealed jars in the refrigerator for a month or two or in the freezer for
up to a year. (MJM)
- - - - - - - - - - - - - - - - - -
|
|
