Is there a reason to not just cut chestnuts through before cooking them?
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 somewhere to escape.
If I'm fine with just having halves/quarters of flesh, is there a reason why I shouldn't just cut through them entirely? Seems like it'd be less persnickety to do, especially with a sharp chef's knife designed for chopping/slicing in the first place. (I have a pound and a half to process and scoring is a silly amount of work.)
Best Answer
I've only ever roasted them, and there, you do want to score them at least enough to create a weak spot, since heat above boiling temperatures will come into play and they will burst. In roasting them, I think they'd be more prone to drying out if halved first.
A small serrated knife is a better choice than a big chef's knife for that task, in my experience. The score does not have to be all the way through, either.
I would think that halving them before boiling would tend to leach flavor (making "chestnut tea" from the boiling water) and that would reduce the flavor left in the nut.
I'd also think that if boiling them, scoring beforehand might not be needed, as I can't imagine them managing to steam to the point of exploding in a boiling water bath. But I would probably try it with one nut, just in case I was wrong, before loading up a pot-full.
Mostly I'd be happier if the darn things were less prone to be moldy, which is really disappointing.
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Do you have to cut chestnuts before roasting?
Using a sharp paring knife or chef's knife, make an X-shaped cut on the round side of each chestnut. This critical step keeps them from exploding from internal pressure when heated and makes peeling easier after roasting. Arrange chestnuts on a baking rack or a baking sheet.Do you cut chestnuts before boiling?
The best cooking methods allow you to cook the nut in the shell and then remove it once it's softened. You'll need to use a sharp pointed knife to slice either a horizontal slash or a large X along the flat side before roasting or boiling. This keeps the chestnuts from bursting and makes them easier to peel.Do you have to score chestnuts?
Preparing Chestnuts Next, the chestnut must be scored to prevent bursting during cooking. Using a chestnut knife (specifically designed to give you more control) cut an 'X' on the rounded side of the chestnut. Some will instruct to cut on the flat side of the nut.Roasting chestnuts: 5 mistakes to avoid 🔥🌰 | Everyday | ABC Australia
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Answer 2
When roasted a chestnut steams inside its shell, cutting a slit allows enough steam to escape while trapping enough to cook the chestnut inside. If you cut the chestnuts into pieces the steam will all escape and you will have to cook them longer, and the result will be hard and dry.
You can see the same thing at work with a potato, if you cut a potato in half and bake it you'll find it takes longer to cook, and the result is quite hard instead of being soft and fluffy.
Answer 3
If boiling a chestnut, you do not need to score them. They will not explode in water like they do during the baking/roasting process. There is no need to cut them in half unless you want flavorless mush. You will lose a lot of flavor by boiling them as it is.
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