Q&A for How to Cook Chestnuts

Once they've cooled, cooked and peeled chestnuts can be frozen for several months, stored in airtight wrapping.

If they are kept with correct HACCP, they can be kept up to five days. Check on day four, as they can become bitter by day five.

Vacuum-sealing usually adds 2-3 days to the standard shelf life. Even though it removes oxygen from the storage, anaerobic bacteria can still develop in a zero-oxygen environment.

Very little nutrition in the water. Not tasty, either! Boiling the chestnuts renders a final taste that differs from roasted chestnuts, but can be used more effectively in cooking certain recipes. Some prefer boiled chestnuts in stuffing.

Yes, but make sure they are freshly cooked and warm. Don't eat them if you had bad experiences with them before. If they have been stored for longer than two days, do not eat them. Fresh out of your pot or oven will be the best.

The best thing to do is peel the chestnuts while they're still hot. Once they have cooled, the skins shrink and cling to the nuts/shells.

Between 5-10 minutes. This time amount is enough time to absorb the water and become soft.