JHS Loc: Carmichael, CA

I have never eaten or used chestnuts before, so I do not know what they are suppose to be like. I bought some that were vacuum packed in foil pouches through the internet. When I opened a pouch, the chestnuts were slick to the feel, almost slimy, but soft and not crunchy. I tasted one and it did not taste bad, it had a mild nutty taste. However, the slickness troubles me; I do not know if it is the sign of rot or mold or something that should not be there. Would someone who knows about chestnuts be kind enough to advise me. Thank you in advance.
John

Quixdraw Loc: x

More than you need - but the answer is in there. Link https://www.10best.com/interests/food-culture/how-roasted-chestnuts-became-extinct-christmas-tradition/

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Soft and slippery is what you get when you buy them already cooked. I use those in stuffings and when I make Chestnut Soup. Costco sells a decent version.

I much prefer the Italian Marroni chestnuts still in their shells - they are large, heavy and sweet. I like to soak them in water for a while, then score an "X" on the "belly" of the chestnut using a tool specifically intended for this purpose - or a pair of scissors. I always roasted these in a chestnut roaster in the fireplace, but I no longer have either - so I will likely either do them in the oven indoors, or on the Kamado Grill outside, which would give them a woody-smoky flavor.

There are a lot of videos on YouTube as far as what method to use to roast and for how long, etc.

(Download)

Quixdraw Loc: x

Interesting and useful info, thanks, Gene!

JHS Loc: Carmichael, CA

Thank you Gene,
You answered my question about the stickyness and slipperyness that concerned me. I appreciate your detailed answer.
John

JHS Loc: Carmichael, CA

Quixdraw,
Thank you, that article answered my question about the texture of the chestnuts I had received. I feel better now.
John