Boasted Chestnuts
Ingredients
Directions
Prepare
Boil the chestnuts for 7 to 10 minutes, then dry them.
Cut a small slit in the rind of each chestnut.
Roast and serve
Roast the chestnuts in a coffee roaster for 10 to 15 minutes until hot.
Serve the chestnuts very hot in a napkin with coarse sea salt on the side.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chestnuts
- Starchy flesh that softens and turns sweeter as the heat converts its starch to sugars.
The step that matters
Cut a small slit in the rind of each chestnut.. Steam builds up inside the shell as it heats. Without a slit, the pressure can make the chestnut burst open or split unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.