A Tip for Cutting Up Pumpkin

Last weekend I came up with a tip for cutting up a pumpkin. I'll journal about it here, because one of the things I like about this website is reading entries years later and seeing the lessons I learnt.

My advice is, you don't need a whole pumpkin. Not for two people. That's too much pumpkin.

Sure, when it's less than a dollar per kilo, it might not seem like buying half a pumpkin is the smart option. Otherwise you have to open the fridge an extra two times. And you might not make as much puree as you need. Better to have excess puree. Buying a full pumpkin makes the most sense.

No, ignore that thought. Not unless you've got the stamina and concentration needed to dice a whole pumpkin in a single standing. There's a lot of hardy skin to cut through, a lot of time to stand at a kitchen bench with your hand covered in pumpkin residue. Your back and legs will fatigue. Wear gloves, that's another piece of advice. And use hand sanitiser on the wound. Change the dressing every few days to make sure there's no signs of infection. After about a month everything should be back together. I hope. I'm only basing that on a similar tip I gave when cutting through a bagel in 2014.

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