What are the best tips for the production of a puree nut?
Pye squash is the result of baking, mashing and processing squash walnut. This often sweet and delicious puree can be added to breads, spices and sweet or salty soups. Proper baking procedures soften the squash meat and allow the chefs to scrape it from the shell and crush or process them. Many chefs season of walnut squash puree either during baking or just after processing to increase the taste it adds to the recipes. It can also produce nutritional domestic baby food.
cooks should usually choose a large cutting squash without bruises or disheveled places on the skin. The skin should be smooth, firm and relatively even beige color. Squash's rolling in half vertically should reveal bright orange meat and seed bed. A large spoon or rubber spatula works well for charging and elimination of seeds. If the cook likes, the seeds of the squash walnut can be baked just like pumpkin seeds.
The oven should be preheated 325 ° F (about 162 ° C) for baking walnutku. While the oven warms up, the chef can lay half the squash, cut aside, on a cookie or a casserole bowl. Here the chef can choose one of the many options aroma. Some chefs like to leave squash unbelievable because they want a very versatile puree. Others decide to add a few fingers of butter, sprinkling cinnamon and some brown sugar.
Other squash puree tasting options include orange and lemon peel, salt and pepper, honey, ginger, chives and garlic powder. Those who add powdered herbs may want to first mix into cooking oil and drip them over the fleshy side of each half of the gourd. Once the squash is baked in the oven until it is flavored until the fork spikes slip into the meat. Allowing Squashhu to cool about 20 minutes after baking usually prevents burned fingers.
Baller melon, large spoon or side of the fork usually workWell for scraping meat from squash shell after cooking. The chef can transfer the softened meat to the bowl to crush or scratch directly into the blender or kitchen robot. Those who use the mashing technique should usually break the meat with a spoon before crushing it with a fork. The immersion blender can also easily turn the mashed squash into puree.
those who use a blender or kitchen robot must pulsate high until the puree is smooth. A rubber spatula from the side of the blender or processor may be necessary for scratching the blender. Once the chef is smooth, the chef can immediately use a squash puree or freeze it for future use.