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.

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.