| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#1
05-16-2000, 05:27 AM
| |||
| |||
 Cooking with Chestnuts Any suggestions for removing the skin from chestnuts? I have a recipe for chestnut stuffing that looks great, but I am unsure of how to remove the skin.      |
| Sponsored links |
 |
|
#2
05-16-2000, 09:11 PM
| |||
| |||
 crack the skins with a knife... toss in melted butter and toast... the skins come right off. Isn't it an odd time of year to be roasting chestnuts? Is it the holidays already???How time flies. |
| Sponsored links |
| |
|
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Cooking Class | mmart13 | Professional Chefs Forum | 3 | 03-23-2004 11:10 AM |
