Comments on: Castanas / Roasted Chestnuts

By: yahtheih

yahtheih — Wed, 03 Dec 2008 10:07:23 +0000

hey do you guys know where castanas came from? is it from a tree or grows underground or what? and i’d also like to know how to grow them so that i wouldn’t wait for xmas season anymore just to eat them…

awww.. im really addicted to castanas even most of my friends say its difficult to peel..

thanks in advance!!

+_^

By: Doddie Householder

Doddie Householder — Fri, 23 Jun 2006 04:31:53 +0000

I stumbled on this website through PinoyCooks links. To answer some of the questions, the small black things in the huge wok where they roast the chestnuts are small volcanic stones normally found on the beach. Which beach where I dunno.

Chestnut roasters here in Korea would cut a small half-inch slit on the bottom of each nut before roasting them over hot coals or stones. Nuts that have cooked would pop slightly out of its shell and more or less have not stuck to its inner skin. I love chinese chestnuts or mandarin chestnuts. It’s lucky we get it here all year round in Korea.

By: Mandy

Mandy — Fri, 30 Dec 2005 13:38:23 +0000

haha, just yesterday i received a joke thru email about this parrot named chet, who could sing when a flame was put on either foot. the owner decided maybe he should put a flame in between his legs–and so the parrot sang, “chet’s nuts roasting on an open fire…”

i love chestnuts that are still small and “young”(?) they’re slightly sweetish pa and easy to peel. i think this christmas season, i’ve not had one chestnut! tsk, tsk.

By: Marketman

Marketman — Sun, 25 Dec 2005 12:11:36 +0000

Gonzo are they stones or steel ball bearing equivalents??? Not sure. But they are there to heat or roast the nuts evenly rather than apply super hot heat from a raging flame… Ray, not sure how to get them to remain soft, maybe throw them into a warm oven again?

By: Ray P. Ignacio

Ray P. Ignacio — Sat, 24 Dec 2005 11:49:34 +0000

After cooking the chestnuts, it gets cold, then it becomes hard to peel off the skin. Do you have a tip on how make it stay soft and easy to remove the skin?

By: gonzo

gonzo — Sat, 24 Dec 2005 04:39:01 +0000

yup im into chestnuts as well. warm & toasty, mmm… hey did you ever wonder what those black pellets are made of in the chestnut vendors’ roasting pan? I’ve always wanted to know…and what are they there for?

looking forward to a local bone-in ham taste test!

By: Marketman

Marketman — Thu, 22 Dec 2005 06:50:53 +0000

From what I understand, the chestnurs are soaked in sugar water for several days and the baths changed as well. What happens is that the chestnut absorbs an incredible amount of sugar but you retain the flavor of marrons…superb in small does and the caviar of sweets…

By: rina

rina — Thu, 22 Dec 2005 05:51:49 +0000

hi MM, i love marrons glaces and used to buy it a lot in Terrys Selection, have you by any chance experimented on your version of this? is it possible to make a homemade version using the local chestnut variety? a few years ago, i was given a bottle of chestnuts preserved in an Armagnac laced syrup, lovely but the marrons glaces still top my list.

By: schatzli

schatzli — Thu, 22 Dec 2005 00:29:41 +0000

this reminds me when I roasted some in the oven

i forgot to score a few next thing I hear was pooopppp!!
oh dear the oven was in a mess..

yes MM we kit kit sa napilit.
BTW I didnt know they sell chestnuts in the Phils.

By: linda

linda — Thu, 22 Dec 2005 00:16:27 +0000

O sige, I’ll take it back. Aha, at least I know what you’re up to . Look forward to the ensaimada and ham recipes.