F-0043 A look-up already taken care of

(The terms “User” and “Response” are the copyist’s. The time displays are as they appeared on the screen.)

October 10 (Sat)

20:16 User

Someone gave me a lot of chestnuts, so I want to try making candied chestnuts in their skins. I have about 1 kilo. It’s my first time making them.

20:16 Response

There are three stages: peeling off the hard outer shell, drawing out the astringency with baking soda, and simmering in sugar. First, soak the chestnuts in hot water for about thirty minutes to soften the outer shells. When you peel, the most important thing is not to nick the inner skins. (A list of amounts and heat levels follows.)

20:58 User

I soaked them like you said, but the shells are hard and they really won’t peel

20:59 Response

The water may have cooled. Add more hot water and let them soak a while longer. If you cut a shallow notch into the flat base of each chestnut, you can peel from there. It’s safer to work from the base of the blade rather than prying with the tip.

22:03 User

Finally got them all peeled. How many spoonfuls of baking soda should I add?

22:04 Response

One teaspoon per liter of water is enough. Once it comes to a boil, lower the heat and simmer for about ten minutes. Replace the water and add fresh baking soda, and repeat two or three times. If you boil them once more at the end in plain water, none of the smell will remain.

22:31 Response

Thinking (9 min)

Yes, that’s fine. The fuzz mostly comes off during the boil-and-drain rounds. For whatever remains, just stroke it off later with the flat of a bamboo skewer.

22:40 User

For the boil-and-drain, is it 10 minutes after it boils, every time?

22:40 Response

Yes. Each time, about ten minutes on low heat after it comes to a boil.

22:51 Response

Thinking (11 min)

That isn’t true at all. No matter who makes them, a few always split. The split ones you can simply enjoy first, at home.

22:58 User

I’m on round 2, but the water is still pretty red. About how many more times should I do this?

23:12 Response

Thinking (14 min)

The bitterness that remained is, I think, because they went into the syrup before the astringency was fully out. Lift them out of the syrup and do one more boil-and-drain, starting from cold water. They’ll break up a little, but most of the harshness will go.

23:14 User

Sorry, I’m not really sure what you’re talking about

23:15 User

Anyway, round 2 is done. I’ll stop here for today and do the rest tomorrow.

23:23 Response

Thinking (8 min)

Thank you as well. Once they have cooled, pack them into jars with their syrup, and they will keep in the refrigerator for about a week. Next year, you might make a little more. Good night.