Okay. You're suggesting hours, not minutes. Is that the key? I've tried high heat , low heat, barbeque, oven, boiled, various internet recipes. They always turn out the same, baked potato. But they've never been in longer than 1/2 hour. The little old Italians pushing carts have a heap of them inside those glass enclosures and you can see a trickle of steam coming out the top(I think they double as popcorn poppers in the Summer)
Best chestnut roasting recipe
Who out there knows how to roast them? I mean the way those little old Italian men pushing those colorful carts around do it. They're perfect! I mean without that texture that resembles a baked potato. Nice and firm still, but fully cooked. I've tried all of them and they always end up being a baked potato. What is the secret? Tell us!
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- 12 posts total
- 12 posts total