Anyone have much experiencing roasting fresh chestnuts? I bought a bag from the farmers' market on Sunday and asked the guy for some tips. So he told me to boiled them, but I didn't like that idea. So he tells me I could bake in the oven for about 20 minutes on a tray with some water on the bottom so the chestnuts don't dry out. (Oh, yeah, he told me about putting the X on the nut so they don't explode!)
So that's what I did and what I find is that it's really hard to peel off the inner skin to get to the meat. So I don't know if I'm undercooking or overcooking the chestnuts. The ones I did try were great and really sweet.
Anyone have much experiencing roasting fresh chestnuts? What's the best way to deal with that annoying furry inner skin?