By millimoose Most instruction on cooking chestnuts (I’m going to boil them specifically) tell you to score them with an X. I know this is so the steam from the inside has somewhere to escape.
If I’m fine with just having halves/quarters of flesh, is there a reason why I shouldn’t just cut through them entirely? Seems like it’d be less persnickety to do, especially with a sharp chef’s knife designed for chopping/slicing in the first place. (I have a pound and a half to process and scoring is a silly amount of work.) …read more