Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Also, I had a lot of trouble with the Acorn squash (I'd never tried it before). I cut it in half and tried to scrape out the 'meat.' It took a long time and I wasted a lot. I am a bit confused. Why were you trying to peel it before you cooked it? To cook a squash: Wash the outside of the squash. Cut it in half. Remove seeds. Put face down (skin side up) in a pan with a small amount of water, Bake at 350 until soft (about 45 minutes). You should be able to push a fork through the skin easily when it is done. Remove from oven. Let cool briefly. Scrape cook squash out of skin. It comes right out. Jody mom to -7 and -9 SCD 1/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 They tasted good but my problem was > that they > did not hold together well at all. In my first attempt I grated the > apple > too fine and there was a lot of excess 'water.' I thought that was > the > problem so the next time I chopped the apple very fine instead > (because I > don't have a larger grater; need to get one). The mixture came out > on the > dry side so I put it in my Cuisinart (chopper) and blended it a bit > until it > had a wetter texture (but no too wet like my first attempt). Still, > they > did not hold together well. I tried to 'fix' it by adding an egg > yolk to > the remaining batter (they didn't all fit in the pan the first > go-around). > That seemed to help some but they still weren't holding together as > well as > I'd like. Any tips from anyone out there who has made these > successfully? > > Also, I had a lot of trouble with the Acorn squash (I'd never tried > it > before). I cut it in half and tried to scrape out the 'meat.' It > took a > long time and I wasted a lot. I tried them. Some held together but trust me, they weren't quite potato latkes as far as the crunch factor goes. I assumed the squash had to be raw and attacked it with a potato peeler, then a sharp knife for the parts I couldn't get. The squash is much drier than potatoes, so no squeezing dry was necessary. They did taste good. Of course, it was a non-SCDer who loved them. Take care, Fay Quote Link to comment Share on other sites More sharing options...
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