Difference between revisions of "Cooking Guide and tips"
(→Pumpkin) |
|||
Line 55: | Line 55: | ||
'''First option: Pumpkin bites + seeds on the side''' | '''First option: Pumpkin bites + seeds on the side''' | ||
− | + | {| role="presentation" class="wikitable mw-collapsible mw-collapsed" | |
− | < | + | | <strong>'''Pumpkin bites and seeds'''</strong> |
− | + | |- | |
− | At this point, the pumpkin bites are ready. Take them out of the oven, and let cool off before eating (keep the oven on for the next step). | + | | At this point, the pumpkin bites are ready. Take them out of the oven, and let cool off before eating (keep the oven on for the next step). |
*7 - (optional) Place the seeds on a baking tray, and put the sheet in the oven at 200°C (392°F), leaving them to bake until crispy (as shown in picture) | *7 - (optional) Place the seeds on a baking tray, and put the sheet in the oven at 200°C (392°F), leaving them to bake until crispy (as shown in picture) | ||
Line 68: | Line 68: | ||
[[Image:Glazed pumpkin salad.jpeg|250px|link=https://philosophicalvegan.com/wiki/index.php/Everyday/Generic_Recipes#Glazed_pumpkin_salad]] | [[Image:Glazed pumpkin salad.jpeg|250px|link=https://philosophicalvegan.com/wiki/index.php/Everyday/Generic_Recipes#Glazed_pumpkin_salad]] | ||
− | + | |} | |
'''Second option: pumpkin puree + pumpkin skin/seeds on the side''' | '''Second option: pumpkin puree + pumpkin skin/seeds on the side''' | ||
− | + | {| role="presentation" class="wikitable mw-collapsible mw-collapsed" | |
− | < | + | | <strong>'''Pumpkin puree, skin chips and seeds'''</strong> |
− | + | |- | |
− | At this point, the pumpkin is softened and ready to be pureed.<br> | + | | At this point, the pumpkin is softened and ready to be pureed.<br> |
Close the oven and keep the heat inside, so that it's ready to be used again for step 9 without having to pre-heat it from zero. | Close the oven and keep the heat inside, so that it's ready to be used again for step 9 without having to pre-heat it from zero. | ||
Line 107: | Line 107: | ||
[[Image:Pumpkin pasta.jpeg|250px|link=https://philosophicalvegan.com/wiki/index.php/Everyday/Generic_Recipes#Pumpkin_pasta]] | [[Image:Pumpkin pasta.jpeg|250px|link=https://philosophicalvegan.com/wiki/index.php/Everyday/Generic_Recipes#Pumpkin_pasta]] | ||
− | |||
|} | |} |
Revision as of 20:14, 30 September 2020
The main purpose of this section is to help out all the people that don't have much experience in cooking, and are trying out for the first time.
You might find useful stuff written here even if you're not new to cooking.
This is all practical advice, and it'll cover things from explaining how to cook ingredients whose preparation process is not self-intuitive (i.e. pumpkins), to giving advice on how to do things faster, and other safety advice.
How to cook/prepare
Pumpkin
Pumpkins are a very good ingredient to use--they are more than just jack-o-lanterns for Halloween.
They are very tasty, with a sweet and savory flavor profile, and are very versatile with what you can do with them.
They're nutrient dense per kcal, being one of the richest foods in vitamin A--just 100 kcal (500g of pumpkin) has 159% daily value of vitamin A.
The best way to prepare and cook a pumpkin is by baking it--after which you can make pumpkin puree, pumpkin seeds, pumpkin chips with the skin, or just have pumpkin bites.
Pumpkin recipes suggestions: Pumpkin pasta, Glazed pumpkin salad
The following process will explain how to bake a pumpkin, saving every part of it, which just happens to be edible, and not having to throw out anything but the fibrous strings covering the seeds.
[Expand] Instructions: |