_A_me_
Assistant Cook
Hi everyone,
I'm sorry if this topic comes up a lot. I would really like some opinions about roasting chestnuts and the way mine turn out. We have a chestnut tree in the backyard and I always eaten them raw. When I was little we all use to roast them over a fire in a pan and I can't remember having any issues with them. Since then I've tried a few times to cook them in an oven and it just hasn't worked.
Depending on the recipe, I usually cook them for around 25 minutes (x on flat side) I've also tried soaking them 15 minutes prior to roasting. After they're cooked they are crumbly (is this normal?) and soft/squishy in the middle but they are also slightly discoloured. Most times they have a purple tint in the middle. They taste fine raw though and there's no dark spots or discolouration. I pick them either off the tree when the pod is open, or get them from the fallen ones on the ground usually within a day of them falling.
Does anyone have any idea why they turn out like this?
Thank you.
Amiee.
I'm sorry if this topic comes up a lot. I would really like some opinions about roasting chestnuts and the way mine turn out. We have a chestnut tree in the backyard and I always eaten them raw. When I was little we all use to roast them over a fire in a pan and I can't remember having any issues with them. Since then I've tried a few times to cook them in an oven and it just hasn't worked.
Depending on the recipe, I usually cook them for around 25 minutes (x on flat side) I've also tried soaking them 15 minutes prior to roasting. After they're cooked they are crumbly (is this normal?) and soft/squishy in the middle but they are also slightly discoloured. Most times they have a purple tint in the middle. They taste fine raw though and there's no dark spots or discolouration. I pick them either off the tree when the pod is open, or get them from the fallen ones on the ground usually within a day of them falling.
Does anyone have any idea why they turn out like this?
Thank you.
Amiee.