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13

The food-grade wax applied to apples after being washed post-harvesting (which removes their naturally produced waxy outer coating) is safe. From the U.S. Apple Association: Waxes have been used on fruits and vegetables since the 1920s. They are all made from natural ingredients, and are certified by the U.S. Food and Drug Administration to be safe to ...


12

I found that when I dry apple slices (usually early dessert apples) that there is no noticeable difference in the finished product - except of course the colour. I went so far as to have people blind-test them, nobody could tell between acid-treated and "natural" dried apples with statistical significance.


11

Depends on the apple. Apples with softer skins will bake to a more even consistancy, but apples with tough skin (the 'shiny' kinds like mackintosh or red delicious) tend to get caught in your teeth and throat, and are generally a pain to eat. If you do make a pie with the skins on, use smaller pieces of apple or slice around the apples to create shorter ...


11

The fast food chains that sell pre-cut apples in bags use Nitrogen or similar food inert gas. But I can't see this being practical in a normal kitchen Acid is the answer, try slightly less noticeable acid sources such as fresh (as in you squeezed it) orange or pineapple juice They should not taint the taste so much if you just lightly brush it on the ...


10

The average of four different recipes that use apples or pears to make a chutney suggest the ratios 1.3lb of fruit : 1 cups of sugar : 0.9 cup of vinegar or in units related to the metric system 300g of fruit : 100g of sugar : 100ml of vinegar The fruit weight is for peeled and cored apples or pears, the 0.9 cups is the same as filling a cup and ...


10

You can cut the apple cider with some apple cider vinegar. Adding a couple tablespoons of cider vinegar to 1 cup of apple cider should do the trick. You can also add a bit of mustard seed, whole or ground to give it some heat that can help combat the sweetness. I wouldn't add more than a pinch of ground mustard or a half tsp of whole seeds. I use this ...


10

It's wax. Apples contain wax in their peel naturally and the amount varies between different varieties. Some don't feel waxy at all. It is there to prevent the fruit of drying out and the industry sometimes adds wax as well (especially to fruits that will be exported long distances), to keep them fresh longer. As for removing the wax, you could try this.


8

I went to the farmers' market last week and bought a variety of apples. After cooking, here's the order from softest to firmest: McIntosh, Cortland, Winesap, Yellow Delicious. The McIntosh of course practically dissolve. If you want to make quick apple sauce, or if you like really squishy pie, they're the best. I typically prefer Cortlands for pie, b/c ...


8

One of my favorite topics, having grown up close to two apple orchards... Most likely, by "quick-cooking," the recipe intends you to use a pie or sauce apple, i.e. one that softens readily with heat. Sauce apples. Use these for a pie if you like VERY soft pie contents. Personally, I prefer applesauce that has some chunks in it, so I don't use "sauce ...


8

I've preserved cut fruit for at least 6 hours before using just lemon juice. Lemon juice inhibits the oxidation of the fruit which prevents browning as well of a loss of crispness. One lemon should be enough juice for a 1.5 quart bowl of cut fruit. Simply squeeze it over the fruit and toss gently to prevent bruising. Since you'll be working with apples, ...


7

When making fruit pies your goal is essentially to make a loose jam inside the crust, something that will remain firm and cohesive without resisting fork or tooth. Apple skins are detrimental to this process as they aren't hygroscopic and will prevent the apple pieces from melding with the other pieces on the skinned side. I'm not saying it's impossible to ...


7

A great place to start is the Scientific American article, Why do apple slices turn brown after being cut? The discoloration of apples is caused by oxidation, which, in the case of apples, is actually caused by oxygen (this is not always the case). Specifically it's caused by an enzyme in the apple caused polyphenol oxidase (PPO). There are many things ...


6

If you're eating red delicious apples coated in thick wax, you are really missing out on the wonder of dense, sweet, crisp, tart apples. Red delicious have an unnaturally thick skin, mealy flesh, and little apple flavor. I highly, highly recommend some Gala, McIntosh, or other smaller, rounder, really delicious apples. Also, it's at least a good idea to ...


6

You could use them, together with the core, to make apple-glaze (for your pie). Cover everything with water, simmer about 30 min, strain, simmer until you reach the desired density.


6

You should peel your apples. If you don't it gets hard and rough and isn't pleasant. The nutritional value is pretty much lost because it gets cooked. Just eat the peel you've got left :)


6

If you don't want to use lemon or lime juice, you can get a vitamin-c tablet and dissolve it in water. Same effect, only flavorless.


6

Use a dry cider instead. In Sweden we also have lots of great apples and cider, but I have yet to find a really dry local variety. If you can get dry English or French cider, go for that instead.


6

In addition to the brown color they also become mushy and have a bruised flavor. Not a nice thing. I don't know anything about the brown being antibacterial but I don't really care because I don't expect cut apples to stay around long enough to harbor bacteria. An acidic solution will prevent browning. I toss mine with dilute lemon juice. They will last ...


6

According to Wikipedia, apple cider (US usage) is different from apple juice (US usage) in that: "Apple juice and apple cider are both fruit beverages made from apples, but there is a difference between the two. Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. Apple juice is ...


6

This waxy coating is called epicuticular wax, as it forms the cuticle of the fruit. It is essentially paraffin. It acts to both seal in moisture and keep out fungi, dirt and microorganisms. As rumtscho suggests in her comment, even if you could prevent it from forming, it's not a good idea for obvious reasons: it does no harm and keeps the apples fresher ...


6

Yes. See the accepted answer for Can most sour fruits be jelled by cooking with sugar?. After getting that answer, I have successfully made apple jelly with fresh cooked and strained apple juice and sugar, and nothing else. You can search for apple jelly recipes and find directions.


6

While not directly addressing the question of apple sauce, this Food Lab article by Kenji Alt on apple pie has some excellent information on differences of apple varieties. He surveys a number of common (at least in the US) varieties. He notes that apples which brown more quickly tend to be both less tart (as acid, which underlies a tart flavor) inhibits ...


5

Apple cider has two meanings, but they both start with raw, pressed juice from crushed apples. Soft apple cider (normally just called cider) is simply the pressed juice, bottled. It is cloudy from suspended apple particles, and turns brown from the oxidation, much as apples themselves do when cut and exposed to air. Hard apple cider is an alcoholic ...


4

They are not safe. An apple used in this manner is an aromatic, not to be eaten. I often use a combination of apple, cinnamon, rosemary and onion inside my bird. This stuff does not reach the necessary temperature to kill the little beasties that will hurt you. If it does, then you'll have one dry bird.


4

You could try making your own. Pressing apples isnt that hard to do, but you require a descent amount to make it worth while. Ideally try and find someone with an orchard and ask if you can pick some, however it is very late in the season now and here in the UK at least you would probably be out of luck. Alternativly just buy the best apple juice you can ...


3

Agree with TFD. I usually use a bit of lemon juice and mix the juice with cold water. I think the ratio would be 1 lemon per 1L water. just dip the apple in the mix for a few seconds and then the apple should last for a long time


3

The only trick I know of is to use a different variety of apple-- some will turn to complete mush, while others stay firm. Unfortunately, unlike potatoes, they don't tend to be marked at the super market as to which variety they are. Now, I'm not familiar with Bramley, but from what I've found, it's compared to Granny Smith, which tends to hold up well in ...


3

You can do something similar to how low-end vodka is made from potato peelings: Take all the peels, stuff in a blender, and liquefy with as little water as needed to make a fairly liquid slurry. Dump into a large pot, bring to a boil, cover, cool. Dump into a fermenter, add yeast, wait a week, strain, add a clarifying agent, return to fermenter, let rest a ...


3

This might relate to the 'hardness' of the apples. Some apples cook down to a sauce much quicker than others (Bramely might be considered quick cooking whilst Cox's might be considered slow cooking).


3

Depends. It increases the thermal mass of the thing to be cooked, making the inside (the apple) come to temp later than the meat parts of the bird. If the apple gets hot enough, then chances are you've overcooked the bird. So pulling the bird when perfect results in an apple that might have some sort of contamination, although then the inside of the bird ...



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