On Tue, 22 Nov 2011 09:16:55 -0800 (PST), aem >
wrote:

> On Nov 21, 8:23*pm, sf > wrote:
> > On Mon, 21 Nov 2011 16:57:04 -0800 (PST), Bryan
> >
> > > wrote:
> > > I bought some last week and have used them twice. *They're a bit of a
> > > hassle to cut up, but the texture is nicer than canned, and the flavor
> > > is far better.
> >
> > I've heard they are better than canned (like most things), but I've
> > never tried them. *The texture of canned doesn't bother me, but I'd
> > try fresh just to see if the flavor is enough different for me to
> > care.
>
> Do try them. I assume you have nearby asian markets where they are
> available. You need a sharp paring knife and some patience but we
> definitely think the greater flavor is worth the trouble. The canned
> stuff is only an emergency backup. Here's what I posted a few years
> ago on this subject. -aem
>
> Fresh water chestnuts are simply peeled with a sharp knife. Under
> that
> dark, often muddy, skin is the white thing you're accustomed to, which
> you
> may slice however you like. The taste is orders of magnitude better
> than
> the canned -- fresher and sweeter, but still not at all a strong
> taste.
> When you buy them, select those that are completely solid -- reject
> any
> with soft spots. Keep them in the 'fridge unpeeled until ready to
> use, in
> a paper sack or a plastic bag with a slightly damp paper towel..
> They'll
> last about a week.

Thanks for the how-to... I wondered about it.
>
> Some cooks recommend fresh jícama as a better substitute for fresh
> water
> chestnuts than canned water chestnuts. I wouldn't argue with that,
> but
> then of course you've got to be lucky enough to have a market that
> carries
> it.

It's actually easier for me to find jicama (it seems like every
grocery store has it) than it is to find fresh water chestnuts
(definite specialty store item and not every specialty store carries
them). Thanks!

--
Food is an important part of a balanced diet.