Is there a proper way to roast chestnuts? I've been doing the same routine for years, and a lot of times that inner skin around the chestnut doesn't want to detach itself from the meat. (You know that furry looking one under the nut's hard exterior). I score them, and I roast them using moderate heat (350-375 degrees) for 25 minutes so they don't dry out. Chestnuts take on an unappealing taste when that inner skin cannot be removed. Any suggestions on how to remove that furry skin, or how to properly roast chestnuts would be much appreciated. TIA.