Folks, I would like to make a dish involving braised pork with chestnuts in sweet soy sauce. I currently have a bag of raw, shell-on chestnuts and am wondering what is the best way to cook and peel them.
Should I first roast the chestnuts in their shells and then peel them before adding to the braise or should I peel them first and then add directly to the braise? Are there other ways of doing this, preferably involving as little labor as possible? Let me know ... thanks!
I would roast them first, because it would give them the most flavor.
My grandmother had a chestnut tree. She would cut slits like an "X" in them before roasting to let out steam, and make it easier to peel.
you blend them in a belender for 2 mins than add hot water than serve
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