http://theredspoonblog.com/master Quick techniques, in-depth tutorials, and how-tos from The Red Spoon. Sun, 04 Mar 2012 04:16:11 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://theredspoonblog.com/master/2010/10/how-to-make-fresh-pumpkin-puree/#comment-14 Vicki Sun, 04 Mar 2012 04:16:11 +0000 http://theredspoonblog.com/master/?p=13#comment-14 I do it every year. It is a pain, but it's worth it. I don't even try to take the top off. I use a pointed strong knife with a solid handle. I stab the pumpkin, then use a heavy mallet to pound the knife in. Then I pound the bland down. I do that on both sides to get the pumpkin to split. It's much easier to take the tops off from the inside than the outside. It's also easier to scrape out the innards. I don't worry about whether I have super-neat edges on the pieces as long as the pieces are reasonably even in size. I roast them the same way, but I've never tried to put them in cheesecloth overnight. Maybe I'm missing something, there, but the flesh always seemed dense enough without that step. I'll have to give it a try this fall. I love pumpkin soup! I do it every year. It is a pain, but it’s worth it. I don’t even try to take the top off. I use a pointed strong knife with a solid handle. I stab the pumpkin, then use a heavy mallet to pound the knife in. Then I pound the bland down. I do that on both sides to get the pumpkin to split. It’s much easier to take the tops off from the inside than the outside. It’s also easier to scrape out the innards. I don’t worry about whether I have super-neat edges on the pieces as long as the pieces are reasonably even in size. I roast them the same way, but I’ve never tried to put them in cheesecloth overnight. Maybe I’m missing something, there, but the flesh always seemed dense enough without that step. I’ll have to give it a try this fall. I love pumpkin soup!

]]> http://theredspoonblog.com/master/2011/06/how-to-freeze-summer-produce/#comment-12 Ilke Sat, 11 Jun 2011 02:46:18 +0000 http://theredspoonblog.com/master/?p=18#comment-12 Thank you for sharing these tips. I cant keep up with our CSA share and i am guilty of letting great produce to go bad! I need to print this out Thank you for sharing these tips. I cant keep up with our CSA share and i am guilty of letting great produce to go bad! I need to print this out

]]> http://theredspoonblog.com/master/2011/03/how-to-make-chicken-stock/#comment-13 Ilke Mon, 07 Mar 2011 04:08:51 +0000 http://theredspoonblog.com/master/?p=15#comment-13 I am feeling the same way, everything should be either home made or bought from local farms, but I do not follow that 70% of the time. But after I watched Food Inc, I am more determined to get to the bottom of the cans in my pantry and buy very limited after that point plus sign up for a CSA. I was waiting to finish millions of cans of stock I bought at Costco to make my own. Guess I can start freezing leftover vegetables and make it whenever I am ready. I am feeling the same way, everything should be either home made or bought from local farms, but I do not follow that 70% of the time. But after I watched Food Inc, I am more determined to get to the bottom of the cans in my pantry and buy very limited after that point plus sign up for a CSA. I was waiting to finish millions of cans of stock I bought at Costco to make my own. Guess I can start freezing leftover vegetables and make it whenever I am ready.

]]> http://theredspoonblog.com/master/2010/06/how-to-season-a-cast-iron-skillet/#comment-16 Jack Wiley Thu, 09 Dec 2010 04:26:21 +0000 http://theredspoonblog.com/master/?p=5#comment-16 Excellent treatise on restoring cast iron. I have three treasured iron pieces in my kitchen and they never leave the stove. Good job! Excellent treatise on restoring cast iron. I have three treasured iron pieces in my kitchen and they never leave the stove. Good job!

]]> http://theredspoonblog.com/master/2010/08/how-to-hard-boil-an-egg/#comment-15 Andromeda Sat, 04 Sep 2010 04:19:15 +0000 http://theredspoonblog.com/master/?p=10#comment-15 Ever tried this: hard boil the egg with a little baking powder in the water (this softens the shell) After cooking place it in your icewater for couple of minutes Brake it a little on both ends then blow the egg out of it´s shell from one of the ends. It´s so funny and it really works - that´s the quickest way of "unwrapping" the egg Ever tried this:
hard boil the egg with a little baking powder in the water (this softens the shell)
After cooking place it in your icewater for couple of minutes
Brake it a little on both ends then blow the egg out of it´s shell from one of the ends. It´s so funny and it really works – that´s the quickest way of “unwrapping” the egg

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