When picking out your chestnut, make sure to pick a nut that is round, with no holes and no black areas. Holes can be attributed to bugs and black areas usually imply mold, so examine your chestnut carefully before purchasing. [1] X Research source A good chestnut should be heavy for its size, with shiny skin that is stretched tightly. The chestnut should also be a rich, brown color. [2] X Research source
To test if your chestnut is ripe, try giving it a good shake. If it rattles, that means the chestnut is old and should be thrown out.
Chestnuts have a shelf life of two – three weeks. [4] X Research source Never allow raw chestnuts to freeze and thaw. Store your chestnuts in a covered container in the coldest part of your fridge.
Asian chestnuts are generally approved to eat raw, but there is no guarantee that eating a raw chestnut will not make you ill. Before purchasing your chestnuts, ask their country of origin and double-check that they are safe to eat raw. Because of the dangers of eating raw chestnuts, they are rarely used in recipes without first being cooked. Conkers, which are a variety of chestnut grown in Europe, should be kept away from animals, as they may prove mildly poisonous. [8] X Research source
You can also try scoring the bottom of your chestnut. To do this, take a knife and draw an X on the bottom of your chestnut. Be careful not to cut into the meat of the chestnut.
Do not heat more than eight chestnuts together at once. If you heat more than eight at the same time, the heat will not reach the bottom chestnuts. [11] X Research source Make sure to keep an eye on your chestnuts while they are in the microwave, as chestnuts tend to explode when left unattended. To prevent your chestnuts from exploding in the microwave, make your incisions longer and deeper. If you prefer not to microwave your chestnuts, you can also try boiling them in hot water for 30 minutes. Make sure to let them cool off before touching them again. [12] X Research source
Peel your chestnut while it’s still hot. Peeling a cold chestnut is nearly impossible.
Check on your chestnuts frequently. It is very easy to over or undercook them, so don’t leave them in for too long. [15] X Research source
Chestnuts will be fully cooked when the skin begins to peel away from the incision site. Allow chestnuts to cool off for ten minutes before peeling and eating.
Stay close to your grill as some chestnuts will roast faster than others. Continue to check on your chestnuts frequently.
