My favorite fall part is pumpkin-laid food! Scones to slats, cookies and roasted seeds, I never fall badly from the pumpkin. Although most recipes using pumpkin will allow you to use canned puree, it is not as difficult as you might think of cooking your own fresh pumpkin to use in your recipes.
All pumpkins are not created equal
There are many more than 50 different varieties of pumpkins. Some have been developed specifically for sculpture and decoration, while others have been developed to be used in food. Varieties Jack-O-Lantern, while large and impressive, are not so good to eat. Most have been grown to sculpt and are strict, tasteless and aqueous. You can eat them without prejudice, but you will get better results with your pumpkin if you use a variety conscripted specifically for culinary purposes.
A culinary pumpkin is usually much smaller than their cousins jack-o-lantern. Their small size makes them easier to handle in the kitchen, easier to cook and cut into pieces. They also have a lot of better aroma and texture for cooking.
Popular cooking pumpkins have names like pie, sugar, cheese, ashenan and sugar tart.
Pumpkin cooking methods
There are many ways to cook a fresh pumpkin, but preparation work is essentially identical, no matter how you cook it. First, cut your pumpkin into two and remove all seeds and membrane from the inside.
Then decide on a method you will use to cook it. You can cook, boil or microwave. Although there are different techniques, because the final goal is pumpkin puree, the method you choose is more preferably personal than that completed.
For cooking, cover a cookie sheet with aluminum foil and place your pumpkin halves in the flesh on the sheet. Cook in an oven of 375 degrees. The cooking length depends on the size of the pumpkin you cook. For a medium-sized cooking pumpkin, it will take 1-1.5 hours.
If you choose to boil the pumpkin, fill a large pot with water. Cut the pumpkin into quarters and add to the water. Bring to a boil and cook until tender.
For microwaves, pumpkin, place pieces in quarters in a microwave and microwave oven for about 6 minutes per pumpkin book that you cook. Sometimes reorganize pieces to help ensure even cooking.
Regardless of the cooking method you choose, you will know that this is done by sticking a fork in the flesh. If it’s easily pierced and tender, it’s done. At this point, remove the soft flesh from the tip of the pumpkin with a spoon or spoon with ice cream.
To transform your pumpkin into use in most recipes, simply crush the pumpkin with a potato sleeve or use a culinary robot or mixer to reduce it. A typical cooking pumpkin will produce 1-2 masters of puree to use in all your favorite recipes.
Although this adds a little extra time to create your own pumpkin puree, cooking the fresh pumpkin is a healthy and simple alternative to the canned variety of the store shelf. So, the next time you are hungry for a pumpkin recipe, pick up a new pumpkin from the store and try your hand to make your own puree.