Nuts

Roasted Kernel

Roasted chestnut kernels are meats taken through dry oven or fire heat until fragrant and tender—the classic street-cart and hearth flavour. Shells are scored before roasting; after heat, shell and skin come away and the kernel is eaten warm or cooled for recipes that want caramelised edges. Roasting concentrates sweetness and adds a toasted perfume flour and boiled puree cannot copy. A good roasted kernel is soft through the centre, lightly browned, and aromatic. A bad one is hard and underdone, scorched bitter on the outside, or dried to chalk. Eat soon after roasting for the romantic experience; for storage, cool completely and refrigerate briefly or freeze. Chop into stuffing or serve with a pinch of salt while still warm.