That must be the key to them not exploding. I've never cooked with chestnuts because almost everyone I know who has done also has a horror story about the times they've exploded (even when they'd been pricked with a hole in them).

At this late date in my cooking life, I'm unlikely to try cooking with them now. If I'd known your trick before, I might have done. I've been accused in the past of being inordinately experimental in my cooking.

Not so much anymore. 😶