In message , Jeff Layman
writes
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. :-)

Indeed.

# "Chestnuts cut face down on a microwavable plate
Then microwaved for a minute on full power" #
somehow seems to lack the essence of the Christmas spirit.
--
Ian