Finally! How to peel chestnuts

Canadians celebrate Thanksgiving next Monday. For many years I have been frustrated by chestnuts - the time-consuming ways to peel them by boiling them, roasting them, etc. I googled and did other research but still no simple, foolproof way to peel fresh chestnuts. Until today.

I had two pounds of fresh Italian chestnuts - fresh is important as this technique depends on the moisture content of the chestnuts.



1. Adjust the blade of a retractable utility cutter (Stanley knife in some parts of the world) to the thickness of the chestnut skin. This way you don't have to control the depth of the cut, and you are unlikely to cut yourself. Put on a glove for security if you wish.

2. Make a cut all the way around the fat part of a chestnut (although other complete cuts may work);


3. Put the chestnut in a microwave and cook at high heat for around twenty seconds - you may actually hear the chestnut hiss as the moisture escapes;

4. Take the chestnut out carefully - it is hot.

5. The two halves of the skin should have split apart and separated from the chestnut;



6. The brown inner skin should have come off as well.

7. When the chestnut has cooled, or earlier, take the peel off. Voilà! Ready to cook, use in sprouts and chestnuts or other recipes.
I have done 5 chestnuts at a time for 60 seconds. Longer times dry out the chestnuts.

Microwaves heat the moisture in chestnuts, so this technique does not with older, dry chestnuts.