Storing And Preparing Chestnuts

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Directions

Store: At harvest, fresh chestnuts have a shiny shell, a firm crisp texture, but a generally bland, starchy flavor. They require “curing” for best flavor, sweetness and peeling. Best storage requires holding them in the fresh state with high humidity and cold temperatures. If you are storing them, place them in a plastic bag in the refrigerator. Unrefrigerated, or partially dried chestnuts may spoil.
Cure: Remove from the bag and lay out on a table at room temperature until the nutmeat begins to soften a bit when squeezing. Curing fresh chestnuts for use may take up to 5 or 6 days when fresh off the tree, less later. Starches will convert to sugar. Unfortunately, “cured” or semi-dried chestnuts are more susceptible to molds and should be used soon.
Prepare: For roasting/cooking, we prefer a single cut two thirds or better around the circumference just through the shell. For easiest peeling, try steaming for few minutes before oven or pan roasting. Oven roast at 400 degrees for 20 to 25 minutes or stovetop cook medium/small nuts in a dry steel or iron pan over medium heat (15 min. + stirring). Stovetop cooking will blacken shells, much like roasting on an open fire. Fully steaming, halving & boiling (10min, or more) or microwaving a few at a time are alternatives. Peel warm and enjoy or incorporate as an ingredient in a recipe. Cooked chestnuts can be stored for several days with proper refrigeration.

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