[Sca-cooks] Using fresh pumpkin instead of canned in a recipe?

[Adele de Maisieres]

lilinah at earthlink.net wrote:

> I recall reading - on this very list - some other Late Fall - that 
> canned pumpkin is not made of pumpkin. It's made of other red-orange 
> fleshed squash - ?butternut, ISTR...
>
> I think part of the issue is that the pumpkins one finds in the 
> supermarket have been bred for looks, not taste or texture. In my 
> experience supermarket pumpkins are very watery and stringy. They need 
> to be drained after cooking to remove the water, and then strained to 
> remove the fibers.

 I usually buy green-skinned "Crown" pupkins rather than orange-skinned 
ones.  The flesh is, as you suggest, less stringy.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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