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.
Physical characteristics to look for when making a choice are firmness, consistency of coloring and lack of open cuts or soft spots that can cause quick spoiling. When one is turned over and pressure is applied with the thumbs at the bottom, it should not give. Choice will also depend on the recipe being used with smaller, sweeter more refined varieties more suited to pies and denser varieties being better in soups and stews.
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.
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.
So many dishes are made from the puree that it is well worth the effort to make one. Cutting pumpkins open and scraping out the seeds and strings is probably the hardest part. After this, chunks or halves are boiled, baked, steamed and put in the microwave till the flesh is soft enough to mash. For soups and other dishes requiring a fine, silky texture, the puree is sieved to make it as fine as possible.
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.
Physical characteristics to look for when making a choice are firmness, consistency of coloring and lack of open cuts or soft spots that can cause quick spoiling. When one is turned over and pressure is applied with the thumbs at the bottom, it should not give. Choice will also depend on the recipe being used with smaller, sweeter more refined varieties more suited to pies and denser varieties being better in soups and stews.
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.
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.
So many dishes are made from the puree that it is well worth the effort to make one. Cutting pumpkins open and scraping out the seeds and strings is probably the hardest part. After this, chunks or halves are boiled, baked, steamed and put in the microwave till the flesh is soft enough to mash. For soups and other dishes requiring a fine, silky texture, the puree is sieved to make it as fine as possible.
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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