On 07/12/19 08:44, Bill Davy wrote:
What is the name of the furry membrane between the good bit and the shell?

I have always assumed it's the testa (although Wikipedia informs me
there are actually two integuments or seed coats; the inner is the
segment and the outer the testa).

And how can I cook them so it comes off easily. I've bought some (Chinese)
but when I roast them (in the oven as open fires were a thing of my past),
the membrane does not come off. I am sure it used to in the good old days
when we peeled very hot chestnuts in front of the fire, and I do not recall
treating the chestnuts before roasting. Online there is much talk of
soaking/simmering/boiling them first.

Anyone had actual (not theoretical) success with Chinese chestnuts, and if
so, how?

My usual way of cooking chestnuts has been to cut them in half, put them
cut face down on a microwavable plate, then microwave them for a minute
on full power. Then put them close to a hot grill (still face down so
they don't dry out) for about 8 minutes until the shell is starting to
go black. I have found, however, that over the past couple of years the
membrane does not detach anywhere near as easily as it used to. But it
seems to occur with Italian as well as Chinese chestnuts, so it's just
the source of the nuts.

Maybe I should go back to roasting whole chestnuts on the coal shovel
over an open fire. :-)

--

Jeff