I love to use Apples in my Desserts. They look really delicious when I just make them, but by the time they are consumed as dessert, the apples have all turned brown. and suddenly the dessert doesn't ...
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: ...
Is it okay to leave the skin on the apples when making an apple pie? I'd like to leave them on, but I wonder if there will be chewy strings of peel or if they will cook tender.
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. ...
I made an extremely delicious apple pie yesterday, with a puff pastry crust. The only problem was that by the time the pastry was cooked, the apple filling had turned to mush - the texture of apple ...
I have many apples, but the insides are already brown. The outside is slightly soft, perhaps bruised. The inside appearance is the same as if you cut an apple and let it sit out for 1 hour, but this ...
Recently I made a thick apple sauce by cooking apples with some juice. The cooking process took less time than expect - after about 20 minutes or less the apple pieces were soft enough to mash them. ...