When to Use Fresh versus Canned Pumpkin

As the leaves fade from a deep earthy green to falls soft yellows and fiery reds; pumpkin flavors become a delicious, seasonal reminder. In hopes of enhancing pumpkin treats many people assume making homemade pumpkin puree will produce fantastic results, yet professional chefs recommend using canned pumpkin instead. Fresh pumpkin is stringy, taking away the smooth creamy texture canned pumpkin provides. At Public Kitchen Supply we recognize kitchen utensils and ingredients greatly impact a recipe.

Canned pumpkin is fantastic for baked goods and desserts. Canned pumpkins silky texture works exceptionally well with desserts. Unlike, fresh pumpkin the canned vegetable has a consistent amount of moisture in each can, so recipes can follow uniformity. We suggest using canned pumpkin for starchy grains, pumpkin cocktails, dips, spreads and cheesecakes. All of the foods, listed above, utilize canned pumpkins semi-gelatinous texture and mixes recipes evenly.

While canned pumpkin is great for desserts, drinks and spreads, Public Kitchen Supply recommends fresh pumpkin for more savory dishes. Fresh pumpkin should be used when a food could benefit from added fiber and flavor. For example, if you are making pumpkin soup using fresh ingredients is a must. When soups use canned pumpkin they often taste artificial and mushy. Fresh pumpkin is also great for fillings, like lasagna or ravioli and pumpkin pasta sauce.

There are several advantages of canned and fresh pumpkin outside of taste. Purchasing the vegetable canned is great because it saves an abundant amount of work and time; carving pumpkins is a messy and lengthy process. On the other hand if you’re planning on making multiple pumpkin flavored dishes we suggest purchasing a large fresh pumpkin. The vegetables seeds and flesh are great roasted in the oven. Create bold appetizers that rely on fibrous textures, great for a Thanksgiving dinner.

The biggest difference between canned and fresh pumpkin is in their consistency. Use fresh pumpkin for a thicker more velvety texture. Canned pumpkin produces a consistency similar to cottage cheese. Both culinary methods can create scrumptious fall flavored foods. In the end it’s important to choose canned versus fresh pumpkins based on the recipe you’re making and kitchen utensils you are using.

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Changing Seasons and a Changing Palate

As we wave our hands goodbye to hot sultry summer afternoons, fall is beginning to appear. The crisp colorful leaves have begun to twirl in the wind. Front lawns are coated in a gentle morning dew. There is a chilly stroke of a cool breeze in the early morning and evening. Autumn nights paint clouds cherry pink, allowing a blue moon to bashfully peak behind the setting sun. It’s an enjoyable time where we tend to have a good appetite; new flavors begin to tantalize our taste buds. Knowing when to introduce iconic pumpkin pies or chewy caramel apples into a restaurant menu or home kitchen is a tricky decision. How do we satisfy our cravings for warm flavors and spices without spoiling the season’s treats too early? Public Kitchen Supply suggests, gradually introducing autumn favorites to your palate.
Soups and stews are the ideal transitional meals for this time of year. When Jack Frost begins to nip at your nose it is time to grab the stock pot from the top shelf. On the coldest day of the week, create a hearty beef stew in a sturdy Browne-Halco stock pot. Chili is another great meal for all the Fall football games that tend to take over our meal times. While there are many different recipes for chili, the best include basic ingredients like kidney beans, stewed tomatoes, ground beef, and chili spices. On warmer days stick to family favorites allowing these cool weather foods to remain a delight.
Supermarkets make it incredibly easy to stuff our carts with caramels, apple cider, and whatever our stomachs call for, but should we be indulging before the leaves even begin to change? The immediacy of fall goodies make it challenging to keep these Fall treats at bay. When cravings begin to dictate the grocery shopping create a structured shopping list, reminding yourself that gingersnaps and apple pie is a better fit for a special occasion later in the season rather than a snack right now. When you decide to splurge for decadent fall sweets do so with style and purpose.
Fall is filled with fun holidays like Thanksgiving that give you the chance to show off your culinary skills. Bring fresh baked pumpkin spiced cookies to parties and watch eyes light up. Use half size cookie pans from Sasa DeMarle to create soft airy cookies. Spice a cheesecake with cloves, cinnamon, nutmeg and ginger to make this classic treat fantastic for autumn. Public Kitchen Supply recognizes food is often a strong indicator of changing seasons, making meals a great way to celebrate throughout the year, but the question remains: how early is too early?
As the leaves begin to tumble to the ground different emotions begin to arise, some crave fall while others clutch to summer. Creativity blossoms in the kitchen as summer's fire quietly fades to withered leaves and winter's welcome. Our appetites evolve from fruity, ice-cold popsicles to roasted almonds over a fire. Embrace the changing seasons by welcoming fall foods to your table. Let Public Kitchen Supply help you make the transition by stocking your kitchen with the tools you need to make those hearty stews or mouth-watering pies.

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