How To Peel The Outer Shell and Inner Skin of Chestnuts

This is how to strip off outer skin when making chestnuts simmered in their inner skins. I found an easy-to-use tool this year, too. For experienced folks, it's probably best to use a knife. I recommend this method for novices or for helping children.Be careful not to cut yourself with the knife. Recipe by Hakuundou

I've tested many ways to peel chestnuts, but believe the method my mother taught me is the best.As long as you are careful when peeling off the hard base, the rest is easy. Recipe by Torabi-

When I was little, we used to have a small tool to peel chestnuts. If only we had that still, it would be so handy... but then I was inspired to use a butter knife.A small petty or paring knife is easier to use than a large chef's knife. Once you get used to peeling chestnuts, you can do it all with the paring knife, but a butter knife is handy for the task too. I recommend using them especially if working with small children. Recipe by Hakuundou

I wanted to make the bothersome job of peeling chestnuts easier. I experimented with the pressure cooker until I settled on this recipe. The pressure cooked chestnuts will still be on the firm side, good for making chestnut rice.Pressure cooking the chestnuts for 2 minutes softened them too much that some crumbled when I tried to peel them, so about a minute is good! Recipe by Yumina

Peeling chestnuts is easy If you boil them in a pressure cooker and then peel them. If you boil them for a bit longer, you can make boiled chestnuts. Using this method, you can make chestnuts in syrup in their inner skins, peeled chestnuts in syrup, or chestnut rice.If you are doing this in a regular pot, follow the recipe up to Step 3. Put the chestnuts in a pot with enough water to cover them, and simmer over medium heat for about 7 minutes. Turn off the heat and leave the chestnuts in the water to cool down. Then you should be able to peel the chestnuts. For boiled chestnuts, cook them for another 12 minutes and they should be done, although it depends on the size of the chestnuts. You can bring the chestnuts along for sports festivals at school or fall foliage-viewing outings! Recipe by Rika&chako

I always have a hard time peeling fresh chestnuts every year. After trying a lot of ways to do it, I found this great method.I tried cooking the chestnuts under pressure for 9 minutes, but they were too soft to use in recipes. If you want to use for chestnut rice and other recipes, cook for 7 minutes under pressure.When I just put random cuts in the chestnuts, the ones with big cuts or the ones pierced through the inner skins came out overcooked, so be sure to make your cuts even! Recipe by banchi14

The secret to easy peeling is a pressure cooker!Every year, even though it's tough, I want to make candied chestnuts. I saw on a TV program how to peel the outer shells in only short time without roughing up one's hands and adopted it to my family's tastes. Recipe by Akotan

Chestnuts are delicious but they're really difficult to peel. After testing various methods, I came up with this way of using a pressure cooker.By using a pressure cooker, the subsequent pressure drop after quickly raising the pressure causes the air to fill the space between the inner skin and the inner nut. This makes it easy to peel the outer shell by hand, and the inner skin can be pulled off smoothly with a knife. Recipe by Toshikoya

I always struggled with peeling fresh chestnuts. I was looking for a way to peel them easily without using special gadgets, but I couldn't find them on this site. I saw on another site that "if you boil and defrost them they are easy to peel" so I uploaded the method to COOKPAD.By boiling the chestnuts once, the shell becomes soft and easy to peel. If you get a whole lot of chestnuts, parboil and freeze them, and defrost as many as you need. This way, there is no waste. Recipe by chiyuki

When September rolls around, I get busy cooking with chestnuts.I wanted to share my method of peeling them.Cut right through with the knife and what you have left will look clean.If you're afraid of being wasteful or worried that you'll cut off too much flesh, you'll end up with rough and dirtied chestnuts, so don't hold back. Recipe by Maple Leef

The fresh chestnut season seems to be coming to an end. I made a simple version of chestnuts simmered in their inner skins.To peel the chestnuts, check out the butter knife method. Whether you are storing the chestnuts for a short or long period, store in the syrup. Recipe by Hakuundou

I was faced with the dilemma of dealing with a big load of chestnuts. I stored them in the chilled compartment of the refrigerator to prevent them from going bad - and that made them actually sweeter.Every year, we store and preserve the huge crop of chestnuts we get at my parents' house and enjoy them throughout the hear, but it's always a big task to deal with them, so I think up ways to do so every year. This is this year's version.When storing fresh chestnuts, don't wash since they dislike moisture. If the newspaper becomes moist, change it. I think the amount of time you need to cook the chestnuts under pressure varies on the cooker, so adjust accordingly. If you boil them for too long at Step 6 they'll fall apart when you peel them, so watch out! (5 minutes is just about right - not too soft, not too hard.) Recipe by Ah*mi