[Sca-cooks] Using fresh pumpkin instead of canned in a recipe?
Adele de Maisieres
ladyadele at paradise.net.nz
Wed Oct 26 19:09:49 PDT 2005
Tara Sersen Boroson wrote:
> So, can anybody tell me, if a recipe calls for solid-pack canned
> pumpkin, can I use roasted mashed pumpkin one-for-one by volume?
> Alternately, in some old time cookbooks I have here I see advice to
> roast the pumpkins, mash the flesh, then tie it up in cheesecloth to
> let it drip and condense like making yogurt cheese. Do they condense
> it like this before canning?
Canned pumpkin is unavailable in New Zealand, so I use equivalent volume
of roasted or steamed and mashed pumpkin for _all_ recipes that call for
canned. It's pretty much the same unless either the pumpkin seems a bit
watery, in which case it should be well drained or the pumpkin seems a
bit fibrous, in which case it should be passed through a sieve.
--
Adele de Maisieres
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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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