Sea salt, was SC - Adaptation from Apicius for jerking meat
Laura C. Minnick
lcm at efn.org
Thu Oct 19 14:18:48 PDT 2000
I've baked the pumpkin as you describe, and used it to make pumpkin bread and other
dishes. I used to boil the pumpkin, but stopped because it absorbed too much water and did
weird things to the bread. But both techniques still produced orange-colored stuff, so I
don't know what could have happened there.........
Kiri
Nicholas Sasso wrote:
> <<<<<<>>> <LadyEbonSwan at aol.com> 10/19/00 1:30:15 AM >>>
> And another side note...a lot of the solid pack pumpkin in cans and the
> pie filling found in stores are not only mostly squash of varying varieties
> (they all taste somewhat alike when similarly prepared), but are also colored
> with an extract from carrots. When making pies from scratch, the resulting
> color is a gray-ish color. Tastes wonderful, though.
> Anyway....there's my two cents! >>>>>>>>>
>
> I have had a little differnet experience with fresh pumpkins in pie/custard. Each fall
> (after holloween) for a few years, we baked chunks of the pumpkins to dry them a bit,
> then pureed and froze for future use. when thawed and baked in pies, it retained the
> orangish color. Sure color was darkened/browned by the spices added, but
> orange tinged. Not bright, blaze orange, but it is there. It could be that the baking
> did something to the enzymes, or it could have been a different variety of pumpkin.
>
> Ah, sweet variety.
>
> pacem et bonum,
> niccolo difrancesco
>
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================
More information about the Sca-cooks
mailing list