.
2. Check and eliminate the wormy ones, during and after the cutting process.
3. Wash thoroughly to get them clean.
4. Soak in water for one day (and wash a couple of times, to avoid colouring the chestnuts by their own shells exuding their color).
5. Next day wash them again as a last time and put them in a wide oven pan wet (the chestnuts should touch on the pan by their round sides, as much as possible).
6. Put the pan in the oven, hot at the beginning and at normal heating level during cooking and cook them for 25 minutes.
7. When you get the pan out of the oven, immediately shell the chestnuts (the chestnuts somewhat should be seen inside their shells.. get them off as soon as possible, for as they get cool, it becomes harder to shell them).
8. In any case some can’t be shelled. Don’t spend time over them and put aside, and after shelling the ones getting out easily, put those hard ones in boiling water for a couple of minutes, and then shell them.
9. Put the shelled chestnuts in your deep-freeze to be used whenever you like.
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Tips :
* During shelling the chestnuts, to avoid burning your fingers, its better to use latex gloves and a cup of cold/normal water to get your fingers cold by dipping every now and then.
* The ones that are cooked in the oven are harder and more proper for meals. The ones that are boiled are softer and more proper to be chestnut candy.
* You may need a spiky knife (or anything spiky) to get the little pieces of inner fluffy layers sticking on the chestnuts.
* If you cook in the oven more than 25 minutes (30-35 min), then they cook well enough to enjoy directly.
* If some of them break in your hands and lose their integrity, then you can cook them in syrup and give shape of little balls and get a kind of chestnut candy (from whole ones you can get another kind of candy).
* And if you are unlucky enough, the type of the chestnuts may not allow the fluffy layer to leave itself and to be shelled.. In case of this, boil them and enjoy eating them and watching tv :)
______________________________
Tips :
* During shelling the chestnuts, to avoid burning your fingers, its better to use latex gloves and a cup of cold/normal water to get your fingers cold by dipping every now and then.
* The ones that are cooked in the oven are harder and more proper for meals. The ones that are boiled are softer and more proper to be chestnut candy.
* You may need a spiky knife (or anything spiky) to get the little pieces of inner fluffy layers sticking on the chestnuts.
* If you cook in the oven more than 25 minutes (30-35 min), then they cook well enough to enjoy directly.
* If some of them break in your hands and lose their integrity, then you can cook them in syrup and give shape of little balls and get a kind of chestnut candy (from whole ones you can get another kind of candy).
* And if you are unlucky enough, the type of the chestnuts may not allow the fluffy layer to leave itself and to be shelled.. In case of this, boil them and enjoy eating them and watching tv :)
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