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From: booter@lll-crg.ARpA (Elaine Richards)
Newsgroups: net.cooks
Subject: Re: Pumpkin pie
Message-ID: <955@lll-crg.ARpA>
Date: Thu, 31-Oct-85 22:09:51 EST
Article-I.D.: lll-crg.955
Posted: Thu Oct 31 22:09:51 1985
Date-Received: Sat, 2-Nov-85 07:17:19 EST
References: <308@watmum.UUCP>
Reply-To: booter@lll-crg.UUCP (Elaine Richards)
Organization: Chocoholics Non-Anonymous
Lines: 25

Keywords:Cheat when you are cooking and no one is looking

In article <308@watmum.UUCP> tjsmedley@watmum.UUCP (Trevor J. Smedley) writes:
>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.

Wanna faster way?
OK. Slice the punkin like you would a canteloupe. Take out the seeds.
Get a BIG POT. Get your steamer. Fill the pot with ..oh.. 2" of water.
Put the slices in the pot (chop them up if need be). Boil like hell
for 1/2 hour with the lid on. Put in more water if you have to to keep 
it from scorching.

Remove. Cool. Peel AFTER cooking. Much easier. Throw it in a blender.
Just because Joy of Cooking says to strain the punkin doesnt mean you
cannot take a high tech route. (The wrote the book pre-cuisinart!)

I freeze the stuff that I do not use. If you are worried that a non-baked
punkin will be too watery for pie, add 1 teaspoon of flour to the batter.

E
*****
The Cuisine Queen