I made a baked apple recipe with a crumb stuffing (recipe here), and then accidentally left one of them out in the dish overnight. Is it safe to eat? (Checked stilltasty.com, my reference for such ...
It's somewhat well-known that applying an acidic solution to sliced apples prevents them from turning brown as quickly. I believe that the primary motivation to prevent the "browning" is aesthetic: ...
I used to peel off the thin wax layer that covers red apples. Is this necessary?
My guess is that yes, you can; however, my mother always set them aside, not to be eaten. Any ideas?