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1
Boil the unshelled chestnuts in hot water.
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2
This will make it easy to remove the outer shell.
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3
They are ready to peel once the water cools to the touch.
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4
Use a knife to make small cuts at the base of the chestnut, as if scraping, to judge the thickness of the outer shell.
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5
After making a few cuts, you will have a sense of how thick it is.
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6
Since the outer shells will be soft, after making a cut with your knife, you can peel them towards the top of the chestnut.
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7
Try to do it all with a knife might be dangerous!
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8
Remove the skin without cutting into the flesh as shown in the photo.
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9
If there are any easily removable thick fibers, carefully strip them off.
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10
Rinse the chestnuts, put them into a pot with water, add 1 tablespoon baking soda, and simmer over low heat.
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11
Be careful not to bring them to a rolling boil, since the chestnuts will break apart.
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12
This is what it should look like after simmering for about 20 minutes--pitch black with thick skins.
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13
Remove from heat, then rinse each chestnut carefully with water.
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14
Then repeat Step 5.
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15
After repeating Step 5, carefully rinse the chestnuts once more and remove any remaining shell or fibers.
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16
By simply gently rubbing the chestnuts with your fingers, you should be able to get them nice and clean.
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17
To maintain their appearance, try to keep the chestnuts moist.
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18
The inner skins will crack easily when dry.
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19
Fill the pot with chestnuts and enough water to cover them, add sugar, then bring to a boil.
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20
Remove any scum that rises to the top.
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21
Simmer for about 30-40 minutes while keeping an eye on the pot, then remove from heat.
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22
Allow to cool in the pot, and add brandy or other liquor of your choice for flavoring.
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23
If you have worked through each step carefully, you will have perfect simmered chestnuts.
