Monday, November 14, 2005

Roasted chestnuts and more

Chestnuts are on season now, so we did some experiments with them recently.

1. Roasted in the oven (with a little bit of water as suggested in the Larousse Gastronomique)

2. Added to a butter scotch sauce (butter + brown sugar... and in, this case a bit of chai tea to cool down the pan)

I have always loved the taste of chestnut but never liked their powdery texture. It might be because I do not cook them the proper way... but then it's been my experience with all the chestnuts I've tried.

If you have any trick to share for dealing with chestnuts, I'd be glad to hear/read them.

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