Step-by-Step Guide to Make Tasty Peel the Outer Shells of Chestnuts with a Paring & Butter Knife

Peel the Outer Shells of Chestnuts with a Paring & Butter Knife Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Discover the best and easiest ways to peel chestnuts by roasting and steaming them and the common ways they are used in recipes. There are two main ways to prepare chestnuts so their shells and icky hairy skins come off with the minimum of fuss: roasting them or steaming them.

Here is the best “Peel the Outer Shells of Chestnuts with a Paring & Butter Knife” recipe we have found until now. This will be really delicious.

Ingredients of Peel the Outer Shells of Chestnuts with a Paring & Butter Knife

1. You need 1 of Butter knife.
2. Take 1 of Paring knife.

Every time we're on our way to a park, as expected.Chestnuts are widely used in Azerbaijani cuisine, especially in Rice Pilaffs.They make a perfect Go with whichever method feels safer because you are dealing with a knife and chestnut peel is not a soft type.If a chestnut is difficult to peel, drop it back into the pot with hot water to loosen the shells.

Peel the Outer Shells of Chestnuts with a Paring & Butter Knife step by step

1. The tools used are a petty knife (a utility knife) and a butter knife..
2. Put the chestnuts in an enamel pan with water to cover, and bring to a boil. Turn off the heat and leave to cool..
3. Shave the pointed part of the chestnut with the paring knife. I think it's easier to work with the chestnuts later if you peel the flat sides..
4. Insert the tip of the butter knife and peel off the outer shell. Peel off the tough bottom part too. If you can't get it off, use the petty knife..

The outer shells and skin will then have opened out where cut.Squeeze the still hot nut between thumb & forefinger.I had a friend before that's fond of chestnuts ever!

Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters.I needed peeled chestnuts for a batch of pickled chestnuts I wanted to make.So I needed them whole, as opposed to a tin of chestnut purée; you I had to pry off the shell, and then take a paring knife and cut off the skin on each and every one.And I hate peeling anything with a passion to begin.I score the chestnut peels first and soak the chestnuts in water before roasting.