2 replaced http://cooking.stackexchange.com/ with https://cooking.stackexchange.com/
source | link

See http://cooking.stackexchange.com/questions/41700/what-is-the-enzyme-that-makes-appless-pectin-heat-resistant-and-can-it-be-addeWhat is the enzyme that makes apples's pectin heat resistant? And can it be added to other fruits to achieve similar results? ... pre-baking the apple pieces separately for a couple ten minutes at ~60°C can indeed make them hold up better in fillings.

See http://cooking.stackexchange.com/questions/41700/what-is-the-enzyme-that-makes-appless-pectin-heat-resistant-and-can-it-be-adde ... pre-baking the apple pieces separately for a couple ten minutes at ~60°C can indeed make them hold up better in fillings.

See What is the enzyme that makes apples's pectin heat resistant? And can it be added to other fruits to achieve similar results? ... pre-baking the apple pieces separately for a couple ten minutes at ~60°C can indeed make them hold up better in fillings.

1
source | link

See http://cooking.stackexchange.com/questions/41700/what-is-the-enzyme-that-makes-appless-pectin-heat-resistant-and-can-it-be-adde ... pre-baking the apple pieces separately for a couple ten minutes at ~60°C can indeed make them hold up better in fillings.