2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pumpkins!! Some of the great masters of autumn, who generously distribute their taste in every possible way, are here again. Ready to turn into delicious desserts, soups and side dishes and take us on the most appetizing path to winter and spring.
But before we enjoy this classic of the season and start preparing it, we have to deal with something else and not very easy - peeling the pumpkin. And without sacrificing a single finger. Here's what chefs and experts dedicated to the pumpkin advise.
Choose a hard pumpkin
First, choose a hard pumpkin with a smooth rind. This is one of the basic rules that will save you from cutting. In addition, such a pumpkin is guaranteed to be nice and fresh. According to chefs who have "disarmed" more than one pumpkin, the furrowed or cracked rind is much more difficult to peel.
Peeler with double blade
This advice applies to those pumpkins whose skins are not as stubborn as red or dark orange pumpkins. In this case, a simple peeling with a double-edged peeler will be enough, experts say. They also advise you not to use an ordinary peeler out of economy, because you risk not doing it easily.
Cut into pieces before peeling
For pumpkinswhose bark is more difficult to peel, chefs advise to cut them into large slices and cut the inside of them instead of peeling them. Therefore, experts say, use a long knife with which you will facilitate your task and save yourself injuries.
If the pumpkin is a violin type, it is best to cut the long part into slices of about 2 centimeters each, and divide the tummy tuck in two and remove the seeds before you finish peeling.
Steaming before peeling
Another incomparably good technique for easy peeling of a pumpkin is to prepare it first. Don't think of trying it in the microwave or oven, because in that case you risk the vegetables to soften a lot and become very difficult to separate from the skin. That's why experienced chefs recommend only one thing - steaming. How? Cut the "cap" of the pumpkin, clean it, place it on cooking paper on a tray with a grill rack and together with three glasses of water strengthen it to the oven.
Save the bark
It's very simple advicebut it cannot be applied to all pumpkins, but only to those with a very thin rind. Like carrots, once cooked, the peel of some pumpkins thins even more and is not felt. While thicker crusts can leave an unpleasant taste when eaten, this is not the case with others. Once prepared, we can mix it with a suede texture of chestnuts!
The taste is guaranteed!
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