Is there a reason to not just cut chestnuts through before cooking them?

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