Frequently Asked Questions
How should I store the chestnuts?
Chestnuts will keep for several weeks in the fridge in the bag, best at 34 degree F and high humidity (in crisper draw to preserve their freshness); 35 to 42 degree F will work. If they dry out, soak in water for 1 hour, dry off in towel, then roast.
To freeze, remove fresh nuts from shell (score on one side, then roast or boil a few minutes UNTIL they pop out of shell/pellicle; this heats them up enough to shrink from inside shell and pellicle, but does not cook them).
To dry chestnuts for later use: In a single layer, dry in sun (protected from animal predation) or food dehydrator until they shrink from shell and slip out of pellicle (they’ll be super sweet and hard, like dried beans). Remove the nut from the dried shell and further dry. (Drying times vary due to humidity and temperature). Store in air-tight (glass or metal, not plastic) container. When ready to use, soak in water to restore desired consistency, then use as fresh. If making flour, store flour in freezer or fridge. The drier the flour, the longer it will last.
How should I cook the chestnuts?
There are several ways, all of them rather easy. Here’s a wikihow page that shows four different methods. Try Martha Stewart’s youtube.