Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site lll-crg.ARpA Path: utzoo!watmath!clyde!burl!ulysses!ucbvax!ucdavis!lll-crg!booter 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