Re: EDF Cooking Contest--Pumpkin Challenge
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I don't even know what part of the pumpkin gets used.
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Um, the part inside the can?
A while ago, Cook's Illustrated had a question about how to prep fresh pumpkin for pie. They said to get the smaller, sweeter pumpkins, cut them in halves or quarters, and carve out the seeds and strings. Then roast covered, rind side down, at 325 for 75 minutes. Then uncovered for 40 and cool. THEN mush the pulp and let it drain through triple cheesecloth under weight for an hour. 5lbs pumpkin = 1lb drained puree.
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