Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

We have the question about peeling apples for a pie, and the accepted answer is "depends on the apple".

I seldom make desserts involved baked apples, so I am not well versed in the baking cultivars. A seller recommended Boskoop for pies and baking in general, and I bought the apples, but I did not think of asking how thick their skin is.

Are Boskoop the type of apple which has a thick, unpleasant skin after baking, or does it have a soft skin? Also, how likely is it to fall apart if baked after peeling?

share|improve this question
    
With respect to skin thickness and peeling, a more general question would be simply how to tell from slicing or biting into any type of apple. Of course, that still leaves your specific second question about standing up to cooking. –  Jefromi Mar 14 '13 at 16:50
1  
Belle de Boskoop are just fantastic. I always peeled them before baking and they hold together really well. Since I never even considered baking them with the peel I can't provide a complete answer. –  Chris Steinbach Mar 14 '13 at 18:12
    
@ChrisSteinbach That's still half an answer, probably worth posting... so is whatever rumtscho did! –  Jefromi Mar 19 '13 at 16:05
    
@Jefromi A little research shows me that opinion on the internet is not always with me on this point, so I ought to find some way to back up my facts before I post. I'll do some comparative testing if I can get hold of some Boskoop. –  Chris Steinbach Mar 19 '13 at 20:18
add comment

2 Answers

I tried googling about the apple (never heard of it before) and from what I read I don't think you'll have to peel it.

share|improve this answer
1  
I've edited your two answers together and fixed some things up. To make this a better answer, you might want to summarize what all the links say, not just the first one. –  Jefromi Mar 22 '13 at 12:07
add comment

My parents have a Boskoop tree in their garden. I would probably peel the apples before baking them into a pie, but it wouldn't be impossible to not peel them.

The skin is thicker than most red/yellow apples but not as hard as a Granny Smith's, say. When I lived in the Netherlands, if I bought Boskoop (or Goudreinette, as they're commonly called there) in the store, the skin would be a little thinner than from my parents' tree (maybe because the conditions are not as carefully controlled as with professional growers?), but the statement above still holds.

Boskoop apples are one of the foods I miss from home, living in Canada now. Sniff.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.