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Re: How did the Romans or old French farms dry & store chest
Posted: Sat Jun 20, 2015 12:12 pm
by Zech
I've had my chestnut flour stored in a jar in the kitchen cupboard for the last eight months. I made a batch of biscuits with it last week and noticed that it's starting to lose its flavour. The biscuits were fine, just a little less chestnutty than when the flour was fresh.
Re: How did the Romans or old French farms dry & store chest
Posted: Mon Jun 29, 2015 10:17 pm
by Steve Hanson
My wife stores them in jars, first she peals them and rubs off the fur then she packs them in to Kilner jars and sterilises them for 20 minutes at 11pond of pressure in a pressure cooker. 100% success rate and we have chestnut and chocolate cake any time of year we like, of course the cake is best in the autumn with fresh chestnuts like all good food, but sometime you just have to have chestnut and chocolate cake out of season especially if you don't eat annual grains. Chestnuts are great in all sorts of other recipes too soups, breads, meat substitute and many others things.
Re: How did the Romans or old French farms dry & store chest
Posted: Tue Jun 30, 2015 7:52 am
by Green Aura
I think that calls for a recipe, Steve.
