While all pumpkins can be cooked, the best ones to use have a relatively small, seed cavity and thick, flavorful flesh that is fine-grained rather than fibrous.
The round Sugar Pie is my favorite and most commonly used pumpkin. They are also known as the New England Pie, Small Sugar, Boston Pie and Northeast Pie pumpkin. They generally range in size from 6 to 8 pounds.
When choosing a pumpkin to cook with, it should feel heavy in the hand and be firm, not soft to the touch. The stem must be in tact to maintain the protective integrity of the skin.
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