There are endless varieties of pumpkins and they come in all shapes, colors and sizes. The water content, texture and flavor of each variety is different and choice will depend on the purpose for which they are to be used. An internet search will reveal many delicious fresh pumpkin recipes to try out. The versatility of this humble food gives cooks endless options for dishes, both sweet and savory.
As pumpkins grow all over the world, many cultures have used them for centuries as a staple in their diets. They are so versatile that they can be successfully used for both sweet and savory dishes, offering all kinds of culinary opportunities. Muffins, pancakes, smoothies, rich curries, soups, breads and many other favorite comfort foods can be created.
When choosing pumpkins, make sure that it is firm, color is consistent and there are no soft spots. Turn it over and apply pressure with thumbs to check whether there is any give which indicates that it is beginning to spoil. A small, sweet, refined variety is perfect for a pie whilst curries and soups require one which has more density.
Apart from tasting delicious, pumpkins are also highly nutritious and fit well into the diet of any health conscious person. They are low in calories, fat and sodium. The beta carotene found in pumpkins is an anti-oxidant and believed to reduce risk of some cancers, heart disease. It is also believed to delay aging. Pumpkins are also chock full of vitamins and minerals.
Pumpkins can be stored for a few months if they are firm with no soft spots or other visible damage. This time span is influenced by the climate. After they have been cut, they will only last days. When turned into a puree, they can be stored in the freezer for about six months and used when needed.
There are many instructional videos available on the internet demonstrating exactly how to make a puree. This is not a difficult process. The pumpkin is either cut in half for baking or chopped up for boiling, steaming or microwaving. The seeds and stringy bits are removed before cooking. Once the flesh is soft it is easy to reduce to a pulp by mashing. For a finer texture, it can be pressed through a sieve.
Many people use the canned variety as it is so convenient to use but there is no beating the taste and texture of fresh ingredients. Those who appreciate the rich taste and thick, velvety texture consider the little bit of extra work well worth it. Purees are often more watery than the ones found in the cans and getting rid of as much water as possible is advisable or results of a recipe can be affected.
Taking real pumpkins and cooking them down to their sweet, juicy flesh has been done through the centuries. This is not a difficult process despite what people may think. So many recipes today call for the freshest of ingredients. Many interesting and creative recipes are available that is this ingredient in dishes that are tasty, cost effective and nutritious.
As pumpkins grow all over the world, many cultures have used them for centuries as a staple in their diets. They are so versatile that they can be successfully used for both sweet and savory dishes, offering all kinds of culinary opportunities. Muffins, pancakes, smoothies, rich curries, soups, breads and many other favorite comfort foods can be created.
When choosing pumpkins, make sure that it is firm, color is consistent and there are no soft spots. Turn it over and apply pressure with thumbs to check whether there is any give which indicates that it is beginning to spoil. A small, sweet, refined variety is perfect for a pie whilst curries and soups require one which has more density.
Apart from tasting delicious, pumpkins are also highly nutritious and fit well into the diet of any health conscious person. They are low in calories, fat and sodium. The beta carotene found in pumpkins is an anti-oxidant and believed to reduce risk of some cancers, heart disease. It is also believed to delay aging. Pumpkins are also chock full of vitamins and minerals.
Pumpkins can be stored for a few months if they are firm with no soft spots or other visible damage. This time span is influenced by the climate. After they have been cut, they will only last days. When turned into a puree, they can be stored in the freezer for about six months and used when needed.
There are many instructional videos available on the internet demonstrating exactly how to make a puree. This is not a difficult process. The pumpkin is either cut in half for baking or chopped up for boiling, steaming or microwaving. The seeds and stringy bits are removed before cooking. Once the flesh is soft it is easy to reduce to a pulp by mashing. For a finer texture, it can be pressed through a sieve.
Many people use the canned variety as it is so convenient to use but there is no beating the taste and texture of fresh ingredients. Those who appreciate the rich taste and thick, velvety texture consider the little bit of extra work well worth it. Purees are often more watery than the ones found in the cans and getting rid of as much water as possible is advisable or results of a recipe can be affected.
Taking real pumpkins and cooking them down to their sweet, juicy flesh has been done through the centuries. This is not a difficult process despite what people may think. So many recipes today call for the freshest of ingredients. Many interesting and creative recipes are available that is this ingredient in dishes that are tasty, cost effective and nutritious.
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