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First things first.

We can collect chestnuts during autumn from october till november when thay fall on the ground. Notice that different chestnut trees have fruits of different sizes so i recomend you find a tree that has bigger chestnuts. Smaller chestnuts are usually a bit sweeter but you'll need a lot more of them in order to have full stomack.

Of course you can use some tools to get it from the burr like: a sitck, a knife etc.
If you plan to keep them for more than a week put them in paper bag or else thay' will mold. Please notice also that chestnuts are the property of land owner.


on the picture there are enough chestnuts for 1 person.
now let's roast them  

Step 1: Preparing

Notice that smaller chestnuts will be roasted quicker than bigger ones.

Put a chestnut on hard surface and cut an 'X' . Watch your fingers. The cut must be deep enough to pierce the skin. The most important is that the cut is long and  through the skin.

You can also cut them on the other side, if you want. 







Step 2: Roasting

You can roast them in a pan, on electric plate or in fire glow.

You can also buy a pan that is ment to roast chestnuts. It has holes in the bottom like every 1/2 inch appart. Of course you can drill an old pan. I use usual pan with no holes because the debris falls on the burner and it becomes a mess.

Put your chestnuts in old pan and on biggest burner of the oven. Set the fire to 3/4 .
Roasting will need a bit of attention:
- mix your chestnuts every 4min for 25 - 30min. Mixing them will ensure that thay will burn equally on both sides
- as i said before smaller chestnuts are ready sooner -> thay can be ate sooner






Step 3: Serving

After 25min you can already try one.
The skin must peal/ crack easily. The skin must be black color but the 'meat' must be yellow and brown color (look the picture).

When thay'ar ready ->
Turn off the gas. Put your chestnuts in wet tow and cover them with the towel (look the picture). Wet tow will help to peal them easier because thay will cool down. You can eat them also cold but i prefere a bit hot.

Be careful not to burn yourself because chestnuts, the oven and the pan are hot. 

Bon apetite


 

You can also buy a pan that is ment to roast chestnuts. It has holes in the bottom like every 1/2 inch appart. Of course you can drill an old pan. I use usual pan with no holes because the debree falls on the burner and it becomes a mess. <br> <br>Few times i tried to roast them in camp fire and thay were super delicious. In this case i again cut an X and cover them in the ember ONLY. Fire is too hot for them. <br>Thay were done very fast, like max. 10 min and cracked easily. <br>Of course pay attention to put the fire out completly before you leave.
I think the oven method is preferable. Or decrease the amount of time between flipping. All of the chestnuts were burned on one side and overdone. This could be user error, but the pan seemed like more work than the oven.
Yes, set too much fire and diarea won't be a problem, in other words you will be eating coal. : D <br> <br>My grandmas prefered method is to boil them. Put chestnuts in water and boil for 30 min. Delicious method but it's a bit a pain to hold and peal when hot. <br>That's why i like roasted chestnuts. You can just crack them with your palm and voila. <br>
Wow, that time of year already... Good thing to post.<br /><br />L<br />

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