Wednesday, November 26, 2014

Kitchen shortcuts

This afternoon I decided to try a new method of cooking pumpkin in preparation for pie.

My normal method is to cut the pumpkin in half, scoop out all of the seeds, put the two halves face down in about half an inch of water, and bake for an hour. It works great, provides an easy method of peeling off the skin, but adds a lot of extra water to the pumpkin flesh. This means that it's harder to get a good consistency in my pie.

But today I found this method which is even easier! Wash the pumpkin, stab holes in it, bake it, and then cut it open to scoop out the innards and peel off the skin. It worked great! We'll see how my pie consistency turns out after the pie cools overnight in the fridge. I'm so excited about this new method of baking a pumpkin!


Julie Fukuda said...

Too bad I can't send you a Japanese pumpkin. They are no good for jack-o-lanterns but they are so sweet and you could even eat the skin. We steam them. YUM!

Cassandra said...

Testing my commenting system.