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chestnuts Last updated February 22, 2008  Cooking & eating fresh
chestnuts  Eating chestnuts can be delightful or disappointing,
depending on several factors. They can easily be undercooked or
overcooked; only experience and experimenting will teach you how
to get it right. A properly "done" nut should be mealy, not
crunchy (undercooked), and lightly colored, not very dark
(overcooked), though very sweet nuts may turn somewhat dark when
cooked anyway. The shells and skins peel easily off a warm
cooked nut, especially when using our new plier-peeling method
on parboiled halves. They can be simply eaten out of hand after
roasting, or precooked to varying degrees before mixing in
stuffing or other dishes. Surprise, surprise: Smaller nuts cook
faster.  For best flavor, take Chestnuts out of the fridge 3-4
days before you intend to eat them, and spread them out where
they can dry slowly at room temperature.  Preparation
instructions    1. Raw: Although