I've got a recipe that calls for chestnut puree. I live in Australia and it's proving difficult to find. Chestnuts on the other hand are pretty easy to find so
I would like to make my own puree and would like to know of any ways that might be recommended for cooking them first. I tried the oven once and they started e
I have never managed to successfully roast chestnuts on an open fire. I tend to end up with charred chestnuts, which are inedible. Is there a good technique fo
The chestnuts on an open fire question reminded me: Is there a trick to peeling chestnuts easily? I always end up with bits of hairy skin stuck to the chestnuts
I always use frozen chestnuts to make marrons glacés since I can find those all year long (not only during winter) and because they're already pealed. I
I know that if you have the right kind of device you are supposed to roast them over the open flame in the fire. Unfortunately I don't have one of those, so I'
Most instruction on cooking chestnuts (I'm going to boil them specifically) tell you to score them with an X. I know this is so the steam from the inside has so
Disclaimer: As I live in a tropical country, I have never seen chestnuts before. I was experimenting with chestnuts, after i roasted and peeled them, I read th
We had a great Chestnut crop this year and would like to make Chestnut flour. I dried about 4 Mason Jars of nuts in a dehydrator. Before I use our Nutrimill,