Michigan State University Extension
Preserving Food Safely - 01600675


     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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