Pumpkins come in a multitude of different sizes, shapes and colors. There sizes range from enormous to tiny and they come in colors such as orange, white, green and yellow. Sugar content, flavor, texture and water content differs between varieties. Fresh pumpkin recipes are easily sourced, particularly on the internet and this humble ingredient can be transformed into many mouthwatering meals.
Cultures worldwide have grown and eaten pumpkins for centuries. The old fashioned heirloom varieties date back generations and still have many fans, despite all the new varieties available. As they formed part of the diet of so many cultures, all kinds of dishes using pumpkins are available from those with Mexican flavors to those using Indian spices.
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.
The nutritional value of pumpkins make them a great addition to any healthy diet. Their fat, calorie and salt content are low although if too much sugar, salt or butter are added in cooking, this benefit is negated. Pumpkins are a valuable source of beta-carotene, an anti-oxidant thought to reduce the risk of heart disease and some forms of cancer. They are also a good source of minerals and vitamins.
Some varieties of pumpkins can be stored for longer than others and the climate also plays a part in how long they last. Once they have been cut open, their storage life is limited and they usually only last for a few days. Many people make purees which they store in their freezers. In this form they can last for about six months and are used to make a wide variety of dishes.
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.
Canned pumpkins are often used for their convenience. However, they do not offer the same texture and taste. Most serious chefs insist on using only fresh ingredients in their dishes. Cooks do need to be aware of the water content of a puree as it tends to be higher than the canned variety. This can influence the outcome of recipes.
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.
Cultures worldwide have grown and eaten pumpkins for centuries. The old fashioned heirloom varieties date back generations and still have many fans, despite all the new varieties available. As they formed part of the diet of so many cultures, all kinds of dishes using pumpkins are available from those with Mexican flavors to those using Indian spices.
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.
The nutritional value of pumpkins make them a great addition to any healthy diet. Their fat, calorie and salt content are low although if too much sugar, salt or butter are added in cooking, this benefit is negated. Pumpkins are a valuable source of beta-carotene, an anti-oxidant thought to reduce the risk of heart disease and some forms of cancer. They are also a good source of minerals and vitamins.
Some varieties of pumpkins can be stored for longer than others and the climate also plays a part in how long they last. Once they have been cut open, their storage life is limited and they usually only last for a few days. Many people make purees which they store in their freezers. In this form they can last for about six months and are used to make a wide variety of dishes.
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.
Canned pumpkins are often used for their convenience. However, they do not offer the same texture and taste. Most serious chefs insist on using only fresh ingredients in their dishes. Cooks do need to be aware of the water content of a puree as it tends to be higher than the canned variety. This can influence the outcome of recipes.
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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