Pumpkin seeds: tricks for hulling?
Naturally, now we have the remains of 6 large pumpkins. And all the seeds, which I would like to roast and use rather than throw away.
Does anyone have any tricks to quicken the hulling process?
Michelly, if you mean hull in the sense of the shell (which I bet you do?)...we just eat 'em, shell and all.
I love pumpkin seeds. I put them, along with the slimy guts, into a large pot of water, squishing things around until seeds are mostly separated from the slime. When I've done the best I can, I drain and put the seeds onto a baking tray that has an edge, then put into a low oven to dry out a bit. After a while, it is dry enough that you can pick out the formerly slimy bits. At that point, do whatever seasoning you were planning and roast.
I was thinking of the packages of pumpkin seeds that one sees in stores. These are obviously the kernels, which are green.
But I like your process, tcamp!