Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site rochester.UUCP Path: utzoo!linus!philabs!cmcl2!harvard!seismo!rochester!nemo From: nemo@rochester.UUCP (Wolfe) Newsgroups: net.cooks Subject: Re: Pumpkin pie Message-ID: <12893@rochester.UUCP> Date: Tue, 5-Nov-85 09:53:21 EST Article-I.D.: rocheste.12893 Posted: Tue Nov 5 09:53:21 1985 Date-Received: Fri, 8-Nov-85 07:11:43 EST References: <308@watmum.UUCP> Organization: U. of Rochester, CS Dept. Lines: 20 > How do you cook a pumpkin? We tried the method in Joy of Cooking, and > after more than 2 1/2 hours at 325F the flesh still was not very soft. > They said to cut the pumpkin in half, remove the seeds and strings, > and bake the remaining stuff for about one hour at 325. At this point > it should be soft enough to put through a strainer. BUT after 2 1/2 > hours it still had to be "blended" before it would go through easily. We have had the same problem. Some pumpkins are not the "pie" kind, and will never get tender. Something that has sped up cooking squash is to place it cut side down on the pan with a little water on the pan. That usually takes about 1/3 of the cooking time off. Still, we seem to get better results cutting it up and steaming it rather than baking. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 school 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627