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Blued Steel Chestnut Roaster
$17.99
#11741
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11" round at top rim,
9" bottom,
1.75" high,
7/16" holes,
1" wide handle extends 8-1/2"
Carbon steel,
Hand wash, dry and oil before storing.
China
See care instructions below. |
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Superstone Chestnut Roaster
$19.99
#120726
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7-1/2" diameter,
3-3/4" high to top of lid,
5-3/4" inside bottom diameter,
For use in oven or microwave,
Natural stoneware,
Recipes included
 USA |
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Lamson Pro Chestnut Knife
$8.99
#9410
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5-1/2" long overall,
7/8" long curved blade,
Stainless steel blade,
Oiled rosewood handle
USA |
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Sabatier Chestnut Knife $8.99
#9109
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5-3/8" long,
1-1/4" long curved blade,
Stainless steel blade,
ABS plastic handle
France |
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Chestnutter The Chestnut Cutter
$24.99
#121479
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6-1/2" long,
1-3/4" wide,
Heavy cast aluminum body,
Stainless steel blades
China
If you're uncomfortable using a knife for scoring, use this gadget
instead. Lift the two top arms of the Chestnutter, insert the chestnut
into bowl, and drop the two arms to pierce the chestnut with the
stainless steel blade and create a perfect X every time |
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Dry Whole Chestnuts, 7.4 oz
$9.99
#9426
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Shelled whole chestnuts,
Ready for cooking
France |
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Chestnut Puree $8.99
#12134
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15.5 Oz can
France
- Add water, broth or milk to paste, to obtain a desired consistency.
- Heat at low temperature.
- Season to taste.
- Excellent with poultry, meat, venison. |
Top
How to Roast Chestnuts
 Always score or make slits to break the tough skin
along the rounded side of each chestnut before cooking. This promotes even
cooking and to keeps them from popping during cooking.
Over an open fire, use a grill basket or hand-held popcorn roaster.
Score the raw chestnuts, place them in the basket, and move or shake them
frequently back and forth over the fire.
Keep the chestnuts some inches away from the coals, so they will not char.
If the basket or roaster is kept at a reasonable distance from the heat, the
chestnuts should be done when the skins have been blackened by the heat.
On the stovetop, a chestnut pan (a frying pan with holes on the
bottom) works best. Score the raw chestnuts, put them in the pan, and
sprinkle them with water. Don't overload the pan.
You can add multiple layers to the pan if it will be covered during
roasting. Otherwise, we recommend you limit the quantity of chestnuts to
just one layer at the bottom of the pan, or it will take longer and more
shaking for them to roast properly.
Place the pan over a medium flame or heat setting. If you are using an
electric stove with open elements, a metal trivet or heat diffuser (www.fantes.com/trivets.htm) between
the pan and the open element will help prevent burnt marroni.
Shake the pan back and forth frequently, to roast the chestnuts properly and
to prevent their charring.
You will know they are done when the skins have become quite black, but not
charred. This usually takes 5 to 10 minutes, depending on how many chestnuts
are in the pan. It can take longer in certain instances, usually having to
do with the type and amount of heat coming from your burner.
For the microwave, put a half dozen raw scored chestnuts on a dish,
and cook them for about half a minute at full power.
To boil chestnuts, first slit the the raw chestnuts, boil for 10
minutes, and take them out of the water when you're ready to shell them.
To make basic chestnut paste, shell the raw chestnuts, boil about 10
minutes, remove the remaining fur-like skin, and pass through a potato ricer
(or use a food processor or stick blender).
Hot chestnuts are really hot, so watch your fingers and your tongue.
It only takes a few minutes for the marroni to become cool enough to enjoy
their delicious meat.
The skin of roasted chestnuts hardens quickly and is more difficult
to break open when roasted chestnuts are cooled. So crush chestnuts in a
towel while they are still hot, so that their still-crispy skins will break.
Top
How to Maintain your Steel Chestnut
Roasting Pan
The steel chestnut roasting pan is the most practical utensil for
roasting chestnuts. It is inexpensive, has holes in the bottom for better
heat transfer for roasting, and reacts quickly to changes in temperature. A
bit of maintenance will keep it useful for generations.
Wash your new pan by hand. Use hot, sudsy water. Rinse with hot water. Dry
it thoroughly and immediately after washing.
Put it right on the stove to use.
Put a "light" coating of oil on the entire pan and handle if you are not
going to immediately use it, and after use before you store it. We recommend
mineral oil, because it is tasteless, odorless and does not become rancid.
Discoloration is normal with steel. It will also darken with repeated use;
the surface becomes oxidized and helps prevent rust. Rust spots (which may
occur if the pan is left wet, or if it is not oiled before storing) can be
removed by sanding the rusted area with fine-grit sandpaper. Wash and dry
the pan as above, and oil it before putting it in storage.
Geminiano Caldorostaro
(Geminiano, the Chestnut Roaster)
Engraving c. 1600, 318 x 205 mm
Francesco Villamena (c.1565-1624)
The British Museum |
