CUTTING A PUMPKIN | Easy Method | Chef’s Technique

CUTTING A PUMPKIN | Easy Method | Chef’s Technique

Hey team Today I’m going to quickly show 
you how to break down a big, beautiful grey or Jarrahdale pumpkin.
Now these pumpkins, whilst they’re great value, have a really hard, grey skin 
and that can be difficult to get through. So I’m going to show you how to prepare 
this pumpkin nice and easy. Ok, so.. we are going to get into it, first of 
all, we want a nice, stable surface so I have a tea towel under my board, so my board isn’t going to move 
as I’m hacking into this pumpkin. second of all the pumpkin 
needs to be nice and stable. If it has got a stalk sticking out of it 
this one doesn’t, bash it with the heel of your knife and that will just knock out. 
If it’s stubborn you can use a knife and just gently go and safely on a couple of 
different angles and take that core out. And then you want a decent 
sized knife for the next bit. Put your knife deep in the centre, and 
you’re going to push right through. Now, if your pumpkin is particularly dense, you 
‘re just going to have to lever your way in. Just take your time with downward pressure. And you’ve got a really good, firm grip here 
because this is going to move a little bit. And here I go. I’m nearly at the bottom 
and now I’m going to lever it down. Ok, now she’s nearly through the bottom, 
you can knock it, and here we go. Now it’s just going to roll right through. And then we’re nearly done. Open she comes, just like that. Look at that, gorgeous. And now 
that we’ve got a flat surface, I just want to drop that pumpkin 
down now to really stable. And I can just bring this in, like this. I’m just keeping my hands on top. And just bringing it down and easily going 
through, like that. Ok, now that we have a nice, big flat edge, I’m just going to come 
through and come down. And I go both sides. And you’re always cutting away from 
yourself and always put a firm grip. Now this knife’s got a nice thin 
blade and that’s allowing me to come through this pumpkin relatively easily. If you’ve got a big, thick knife – it 
will split and be a little bit harder. But this pretty good. And if it feels super hard, 
just do it in smaller pieces. Some pumpkins can be drier, 
some can be a little bit moister and you also just want to make sure you 
get the majority of this green skin off here we go
cutting away from myself, and we’re done
coming over to here now we’re just going to take out 
these seeds and do it with a spoon and just come in there like 
that and remove all those just like that there’s our half pumpkin ok, now we’re going to chop it down, so I’ll turn this around to you so 
you can see how I’m going to do that but normally I’d come around 
this way, just for a better grip but what I like to do is just come down 
here, because it’s on a nice, straight edge And just carefully, just roll it down like that and then this is going to be flat, 
then I can come down like this and, if the pumpkin wants 
to move, just take your time nice flat edge Because it is a very firm vegetable and you don’t want your fingers 
anywhere near the end of that knife if it moves on you just going to turn that around, here we go turn that around so, we’re looking for nice cubes 
– about 2 and a half centimeters they can be a little bit random through there, and if you find a piece that’s 
a little unstable – just let it roll over ok, so you can see we have 
a great load of pumpkin, just even from that half and not that difficult but the main thing is – make sure it’s stable, make sure you’re comfortable and always 
have a flat surface for whatever side you’re cutting from and make sure the pumpkin 
doesn’t move on you because the main thing is to be able to do it safely so that you can enjoy 
your food, without being covered in band-aids! Cool, have a great time, and enjoy your pumpkin!

In this video I reveal the secrets to breaking down a massive, magnificent grey or Jarrahdale pumpkin. These versatile pumpkins may offer great value, but their tough, grey skin can be quite a challenge to conquer.

If you enjoy this video, please:

👍 Like & Comment Below
👉 Subscribe
👉 Watch It Again!

*Follow our INSTAGRAM page* here 👇👇👇
https://www.instagram.com/the.cooking.course.riverstone/

*Register for upcoming ONLINE COOKING COURSES* here 👇👇👇
https://www.riverstonekitchen.co.nz/the-cooking-course

Videography by Aynsley Martin Videography, 👇👇👇
https://www.instagram.com/aynsleymartin_videography/

Watch while I demonstrate how to prepare this pumpkin with ease and finesse. Buckle up, because we’re diving right in!

To start, we need a rock-solid foundation. I’ve cleverly placed a trusty tea towel under my cutting board to keep it steady while I tackle this beastly gourd.

Next, ensure your pumpkin is stable. If there’s a stubborn stalk sticking out, give it a satisfying whack with the heel of your knife to knock it loose. For extra stubborn stalks, a gentle twist from different angles will do the trick.

Now, equip yourself with a decent-sized, thin knife, and let’s get slicing! Plunge your knife deep into the pumpkin’s center and push through. If it’s particularly dense, you might have to employ some leverage. Take your time, exerting downward pressure, and maintain a firm grip as things might get a tad wobbly.

Almost there! As the knife nears the bottom, give it a little twist to help it breakthrough. And voilà! The pumpkin will roll right open, unveiling its glorious insides.

Now that we have a flat surface, carefully stabilize the pumpkin by pressing it down firmly. From here, we can proceed with ease. Just glide the knife across, ensuring you’re always cutting away from yourself and maintaining a secure grip.

My trusty knife, with its thin blade, makes this task a breeze. But fear not if you possess a thicker blade—it just means a bit more effort or, better yet, slicing the pumpkin in smaller pieces.

Remember, pumpkins vary in moisture levels, so be sure to peel off most of that green skin. Safety first! Cut away from yourself, maintain a firm grip, and bid farewell to that stubborn skin.

Oh, look! Our pumpkin is now halved. Let’s remove the seeds by gently scooping them out with a spoon. And just like that, they’re gone!

Now, it’s time to chop this beauty down. While I would normally recommend coming from a different angle for a better grip, let’s showcase a technique where we roll the pumpkin along a straight edge. Carefully guide the knife down, and if the pumpkin decides to be a little playful, simply take your time.

Ah, a perfect flat edge! Now we can confidently slice through, creating beautiful cubes—around 2.5 centimeters in size. Embrace the randomness, and if a piece misbehaves, just let it roll over.

Wow! Look at this marvelous pile of pumpkin we’ve got, all from just half of it. See? It wasn’t so tough after all. Remember, stability and comfort are key. Always work on a flat surface, secure your pumpkin, and most importantly, ensure your fingers stay far away from that knife’s sharp end.

If things get dicey, don’t hesitate to turn the pumpkin around. Safety first, my friends!

Now you have a fantastic load of pumpkin cubes, ready to be transformed into culinary delights. Isn’t it wonderful when you can enjoy your food without acquiring a collection of band-aids?

Have an amazing time preparing your pumpkins and savoring the delicious results. Remember to embrace the chef within you and enjoy this delightful autumn staple!

🔥 If you enjoyed this tutorial, hit that like button, subscribe for more kitchen adventures and tutorials, and share this video with your fellow pumpkin enthusiasts!

Pumpkin pie | cutting a pumpkin | cut up a pumpkin | halloween | squash | cutting squash | pumpkin recipes | jack o lantern | Jarrahdale pumpkin | grey pumpkin | jap pumpkin | tough pumpkin | hard pumpkin | hard squash | how to cut | cutting vegetables