Why did butternut squash make my fingers dry and yellow?

Question

Last weekend I made butternut squash soup. In an experiment to get more of the squash browned I peeled two medium squash and cut them into 2 inch chunks, rather than just halving it, before roasting in the oven. (Result of the experiment was OK, but the extra exposed area also allows more moisture to escape, so I wouldn't recommend this method.)

Halfway through peeling the 2nd squash I noticed that the fingers on my left hand (I'm right-handed) were getting yellow and that the skin was drying, cracking, and tightening up. The yellow I can understand as transfer since I was using that hand to hold the squash while peeling. But I've peeled butternut plenty of times for various recipes and this hasn't happened before. Washing my hands didn't help. The problem went away after a couple of days.

Does anyone want to venture an explanation? Did my fingers O.D. on carotene or potassium?

Asked by Galapagos Jim

Answer

It's definitely a very real reaction. I'm not sure exactly what in the squash it is that causes it, but since different people react differently - some people have strong reactions like you, some people have mild ones, and some have no problem at all - it seems to be some sort of mild allergic reaction. It's often called contact dermatitis, but that's a very generic term and doesn't really mean anything you don't already know. I'm not sure exactly what component of the squash it is that causes it, but I don't think it's carotene or potassium. It's likely some more complex molecule that tends to be present in various winter squashes.

You can avoid it by wearing gloves while working with the squash, and cortisone cream can help relieve the reaction afterward. (Or if you're lucky, you have someone else with you who can handle the squash without problems.)

(And as for your soup, there's nothing wrong with letting more moisture escape in exchange for browning. You can always just add more water or stock back into the soup. This can even be a good thing, since it lets you replace water with a more flavorful liquid.)

Answered by Jefromi

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How do you make pork rinds?

Question

The little bit I currently know is that they're fried pig skins. However, beyond that it's just a bunch of hand-waving on my part.

• Do you buy pig skin from a butcher?
• Is there a special type you need?
• How do you judge pig skin quality?
• I'm assuming they're deep fried, does the oil matter?
• Are they a difficult thing to make in your home?

Answer

Funnily enough I made some of these just a week ago. They're not at all difficult to make and you can use any rind, which your butcher should be able to supply.

Depending on your health considerations, you can oven cook them or you can part oven cook part fry.

Oven cook method:

• Cut the rinds into 4 by 4cm pieces
• Place in a pan of boiling water for 10 minutes
• allow to cool, then place in the fridge until the skins feel 'dry' approx 2 hours
• Preheat the oven to 220c(425f) and place the rinds on a baking sheet. Season and place in the oven
• Turn the oven down to 180c(350f) and cook for about an hour. You will need to drain the fat a couple of times.
• Let them cool and add more seasoning, if needed.

The Oven/Fry method

• Cut the rinds into pieces that will fit on a rack over a baking tray (not small pieces)
• Half fill a baking tray with water and place the seasoned rinds on a rack over they tray
• Roast these in the oven at 220 to 230c(350 to 450f) for 10 to 15 minutes. When they've changed colour and start to bubble they're done.
• Remove form the oven and cut into 4 by 4cm strips
• In a pan half filled with very hot veggie oil or a deep fat fryer, cook in batches until they 'puff' up around 2 to 3 minutes.
• Remove and let the oil be taken-up by paper towel. Season and you're good to go.

I tried both methods and I preferred the second, something about frying them just 'felt' right :)

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