Selection and Uses
Selecting a Pumpkin
The most popular use of pumpkins is for decoration as jack-o-lanterns.
When selecting a pumpkin for cooking, the best selection is a "pie
pumpkin" or "sweet pumpkin." These are smaller than the large
jack-o-lantern pumpkins and the flesh is sweeter and less watery. However,
you can substitute the jack-o-lantern variety with fairly good results.
Look for a pumpkin with 1 to 2 inches of stem left. If the stem is cut
down too low the pumpkin will decay quickly or may be decaying at the time
of purchase. Avoid pumpkins with blemishes and soft spots. It should be
heavy, shape is unimportant. A lopsided pumpkin is not necessarily a bad
pumpkin. Figure one pound of raw, untrimmed pumpkin for each cup finished
pumpkin puree.
Preparing the Pumpkin
Spread newspaper over your work surface. Start by removing the stem with
a sharp knife. If you are planning to roast the pumpkin seeds, smash the
pumpkin against a hard surface to break it open. If not, cut in half with
a sharp knife. In any case, remove the stem and scoop out the seeds and
scrape away all of the stringy mass. A messy job, but it will pay off.
Cooking the Pumpkin
Boiling/Steaming Method: Cut the pumpkin into rather large chunks. Rinse
in cold water. Place pieces in a large pot with about a cup of water. The
water does not need to cover the pumpkin pieces. Cover the pot and boil
for 20 to 30 minutes or until tender, or steam for 10 to 12 minutes. Check
for doneness by poking with a fork. Drain the cooked pumpkin in a colander.
Reserve the liquid to use as a base for soup. Follow the steps outlined
below in Preparing the Puree.
Oven Method: Cut pumpkin in half, scraping away stringy mass and seeds.
Rinse under cold water. Place pumpkin, cut side down on a large cookie sheet.
Bake at 350°F for one hour or until fork tender. Then follow the procedure
outlined below in Preparing the Puree.
Microwave Method: Cut pumpkin in half, place cut side down on a microwave
safe plate or tray. Microwave on high for 15 minutes, check for doneness.
If necessary continue cooking at 1-2 minute intervals until fork tender.
Continue as outlined below in Preparing the Puree.
Preparing the Puree
When the pumpkin is cool enough to handle, remove the peel using a small
sharp knife and your fingers. Put the peeled pumpkin in a food processor
and puree or use a food mill, ricer, strainer or potato masher to form a
puree.
Pumpkin puree freezes well. To freeze, measure cooled puree into one cup
portions, place in ridged freezer containers, leaving 1/2-inch headspace
or pack into zip closure bags. Label, date and freeze at 0°F for up
to one year.
Use this puree in recipes or substitute in the same amount in any recipe
calling for solid pack canned pumpkin.
Selecting,
Storing and Serving Ohio Squash and Pumpkin
http://ohioline.ag.ohio-state.edu/hyg-fact/5000/5530.html
Selection and storage tips from Ohio State University. |
