Michigan State University Extension
Preserving Food Safely - 01600675
10/13/97

### STORING CHESTNUTS-COOKED

        Cooking methods:

        1.   Roasting:   For roasting over an open fire,  use a

    covered
     utensil  with a long handle.   For roasting  in  an

    oven,
     try a temperature of 300 degrees Fahrenheit for about

    15
    minutes.  Experiment a bit with oven  setting and  length

    of
    time to suit your own preference.  When properly roasted,

    the
    kernel may be removed with a  small fork, dipped lightly

    or
     completely  in  melted  butter,  and  salted  to  taste.

    CAUTION:
      Do not roast chestnuts unless you  have punctured

    the
    shell with at least 1 or 2 holes.  If this is not  done,

    the
    build up of  steam pressure within the  shell can  cause

    the
    nut to explode even after  they  have  been removed from

    the
    oven.   A sharp-pointed instrument such  as an  ice pick

    or
     knife  is  good  for  putting  holes through  the shell.

    Leaving
     one nut unpunctured is one way of knowing when  the

    nuts
    have roasted long enough - when it  explodes, the other

    nuts
    should be done.

        2.   Boiling:   First  cut the chestnuts in half with a

    sharp
     knife.  Use  a rather  shallow pan with cover,  using

    only
    enough water so nuts are not completely covered.  Bring

    nuts
     to a  boil, then  reduce  the  heat  and  boil  for 15

    to
    20 minutes.   Drain,  allow  to  cool  a bit, the kernels

    should
     come  out readily.  The longer the nuts  are

    cooked,the
    mealier  the  kernels  become and the more they

    will
    crumble upon removal from the shell.

        Chestnuts may also be  boiled  vigorously  in  a deeper

    kettle
     with  more  water.   After   a   few   minutes,  the

    kernels
     will begin to fall out of  the  half shells. Drain,

    remove
     the rest of the kernels  from  the  shells  and cook

    as
    much as desired in another kettle of fresh water.

        3.   Steaming:   Cut  chestnuts in  half,  and  try  an

    initial
    steaming time of 8 to 10 minutes.   Drain and cool a

    bit
    and remove any kernels which haven't already fallen out.

    A
     small  fork  may then be used to spear  the  kernels  for

    dipping
     in  melted  butter  with   salt  added  if desired.

    Steaming
    is considered  by some to be the best method for an

    easy
     removal  of the kernel and is probably best  for  nuts

    which
    have  dried a  bit too much.  Steamed kernels may also

    be
    added to other recipes.

        4.  Microwave oven:  Use of the microwave oven can give

    excellent
     results  with  the inner  skin  and  outer  shell

    separating
    easily from the kernel.  Results  obtained depend

    on
    the number of nuts being cooked, the degree of dryness of

    the
    nuts, the setting of the oven, and  the  length  of time

    involved.
      Cut  nuts  in  half,  and   place  the  cut  end

    down
    on a double layer of paper toweling.  For a start,  try

    using
     8   medium-sized  nuts  and  a roast  setting  for  2

    minutes.
     A bit of experimenting is necessary.

        Cooked  chestnuts  may be kept in the  refrigerator  in

    jars
    for a considerable period of time or in the freezer for

    even
    longer.

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