Chestnut - advice needed

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photoworks

Assistant Cook
Joined
Nov 25, 2010
Messages
7
Location
Greenock (UK)
hello,

Just registered to the website. i am from scotland (UK).

Happy thanksgiving to all.

i am planning to cook chesnut stuffing and i have one question. When do i peel the chesnut, before or after cooking then. i am always in doubt about this.

also, forgive me if i sound silly, as i am french.

where i come from we have two words for chesnuts : "chataignes" and "marrons", however i am not sure is there is a distinction in english. its only one word.

basically, the former one is smalll and a bit flat (this is what i can buy in my local supermarket) and the latter is big and round (somehow i cannot find them where i live, or maybe i do not apply the right english term).

Anyway, imput about this would be awesome.

thanks in advance.

:chef::chef:
 

Bolas De Fraile

Executive Chef
Joined
Oct 28, 2010
Messages
3,191
Photo the big ones(Italian imports) are just arriving in the shops now.
Mont Blanc is my fav chesnut pud.
 

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