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Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with apples as an ingredient.

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1answer
68 views

apple crumble for pie

My church assembles apple pies for sale on a Monday. Crusts are made ahead and frozen. Crumbs are made on Friday and refrigerated. This year the crumbs have become lump, hard, and almost impossible ...
2
votes
2answers
86 views

What are the best apples for juicing, and which ones should I avoid?

I make cider as a hobby, and I juice quite a lot of apples, and have tried quite a few types. I've noticed that some apples are great for juicing, and some are very poor. You generally get less ...
13
votes
1answer
6k views

Little maggots on top of my home-made apple cider vinegar, is it bad?

This was my first attempt at making apple-cider-vinegar at home. I did this all following a tutorial from YouTube. I simply cut a few apples and put them in a clean jar with sugar+water. I set the lid ...
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0answers
55 views

Preventing stickiness in Candy Apples

I cook the sugar to a hard crack stage 300. I have used some gel pigments after temp is reached. The candy coating is perfect for about 3 - 5 minutes and almost instantly begins to get sticky. I ...
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0answers
69 views

My Candy Apple is too brittle, how to prevent?

I am cooking the candy mixture to 302°F and dipping right away, but the candy seems to be brittle and not holding to the apple when you either cut into it or try and bite into it. How can I prevent ...
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2answers
119 views

How to fix a bitter jam? (Or use it?)

I had the ill thought of adding raw lemon to my apples jam (half for ~2.5lt, in other words half for blender load), it tastes inhumanly bitter. Apart from the level of acidity which can be fixed with ...
1
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1answer
68 views

Does allowing apples to brown before long cooking affect the final flavour?

While making an apple and smoked chilli chutney yesterday (based on the one in Jocasta Innes' Country Kitchen p.266 but hotter) I was thinking about the browning of apple flesh when exposed to air. ...
6
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1answer
772 views

Can anything be done with cooking apples that fall early?

Can anything be done with a large amount of cooking apples that have fallen early? They vary in size from golf ball to tennis ball but have fallen a couple of months before they would be expected to ...
2
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1answer
114 views

Black apple crumble!

I used the apple crisp recipe from Joy of Baking and I'm quite sure I followed it to the dot (didn't add blackberries, though, only apples). But for some reason, after I took it out, let it cool a ...
1
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0answers
1k views

Why do apples sometimes taste bitter?

I sometimes come across apples that taste very bitter (not sour like a granny smith, but more like tannin). This is maybe one in 10 or 15 apples. It doesn't seem to be restricted to a certain variety (...
1
vote
1answer
578 views

Dehydrating Apple Cider Vinegar?

Someone at Alcohol SE suggested that I post this question here: Dehydrating Apple Cider Vinegar? I've been experimenting with dehydrating apple cider vinegar I'd like to concentrate it and put it ...
0
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2answers
141 views

How do choose apple type in store?

It's hard for me to decide what apple I want to buy from all the different choices in a store. I can look at the colour, the size and maybe carefully feel if it's hard or soft, but that's it. This ...
0
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1answer
47 views

Shelf life of apples in muffins

Some muffin recipes incorporate sliced apples inside muffins. My question is, will these apple slices become either rancid or old-tasting inside the muffin while being stored inside the refrigerator?
42
votes
1answer
8k views

Is this a bad apple?

I cut my apple open this morning and found that it had an unexpected consistency emanating from the core. I couldn't find much about what's going on here other than maybe this is some kind of mold (...
0
votes
2answers
675 views

How long will this apple compote keep in the fridge? [duplicate]

How long will this apple compote keep in the fridge? http://www.foodandwine.com/recipes/savory-apple-compote
3
votes
2answers
74 views

Caramel Apple cocktail garnish

I am a bartender who has little experience using caramel. I want to use caramel as a garnish by dipping dehydrated apple slices in it. How do I create a "dripping effect" on the dehydrated apple ...
4
votes
2answers
568 views

Does ripening banans in a bag with other fruit harm the other fruit?

Our office just got its first fruit shipment, which included an apology for the under-ripe bananas and the suggestion to put them in a brown paper bag along with an apple to speed up the ripening. ...
4
votes
1answer
526 views

Can Apples be Macerated before Pressing into Cider?

A friend lent me an old-fashioned cider press to use. I am planning to put a few dozen chopped up apples into it and then see how much juice I get, but I'm worried there won't be much. Would it help ...
3
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2answers
113 views

Can I cook apple peels in my applesauce in a cheesecloth bundle?

I like to include the peels when I make applesauce to get the benefit of the nutrients in the peels*, but I strain them out afterward for the sake of texture. This is a messy, sticky, time-consuming ...
1
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1answer
120 views

How to make a gooey apple pie?

I really love the gooey consistency of frozen pies. i would like to replicate that texture in my home made recipes. Does anyone know a method of preparing the filling that would accomplish this? I ...
0
votes
1answer
437 views

Can I double cook apple? When making, say, Apple Crumble?

I am new to cooking. I like to cook in batch because I want to come down to kitchen and pop something in microwave and return to my desk. I only like apples (Granny Smith) cooked, so I steam them, ...
5
votes
1answer
576 views

Why are my apple fritters too doughy in the center?

I'm making deep-fried apple fritters, and the recipe I am using has me drop them into oil as batter (a bit runny). Dropping them in as batter gives them the kind of crispy-bumpy outside I like. My ...
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2answers
2k views

Cleaning wax and pesticide from apple skin

I love apples. I like to eat them with skin as it has plenty of fiber in the skin. But apples are famous for wax and pesticides on the skin which I don’t want to ingest. I have read many articles on ...
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0answers
89 views

Baking apple roses in oven in France, which mark should I choose?

I'm baking some apple roses as described here https://www.youtube.com/watch?v=5rGrwvEjZIQ and https://www.youtube.com/watch?v=QKOla0-aW5o. Basically, it's apple-packed puff pastry plus some other ...
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2answers
104 views

How to not buy the bad apple?

I eat 2-3 apples a day and use them in various recipes - usually desert or pork related. I have found that I am literally terrible at picking out apples though and seem to be getting no better. ...
1
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1answer
80 views

What's the purpose of syrup in toffee apples?

The toffee apple recipes pretty much all have syrup in them. The ratio of syrup ranges from low to almost as much as the sugar. My question is: What is purpose of the syrup? If it's just for flavour,...
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3answers
2k views

Why does my apple crumble develop a bitter aftertaste?

I tend to make Apple Crumble in a very basic way, using Bramley apples cooked down with plenty of sugar ( enough to leave a little tartness to balance out the sweet crumble mix ) and a bit of cinnamon....
3
votes
4answers
1k views

Cryoconcentration, can you do it yourself?

I'm looking to concentrate freshly pressed apple juice. In order keep the apple-freshness I would very much like to avoid heating up the juice. Does anyone have experience with cryoconcentration, is ...
2
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0answers
71 views

Apple cider vinegar and Blue Mold [duplicate]

I'm a week into making apple cider vinegar. I've used jars and the apples at the top were not covered with liquid. A blue mold formed. I've removed it. Should I carry on or should I start again? If I ...
1
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2answers
458 views

Using soft apples to make apple juice

My question is a kind of follow-up to this. When apples have turned soft or have started to shrivel, is it possible / advisable to but them through a juicer? From the linked question is would appear ...
2
votes
2answers
3k views

What is the additive they put in apple juice to change it from cloudy to clear?

I was told today that my juice was cloudy because they hadn't put the additive in it that makes it clear. My question is: What is the additive they put in apple juice to change it from cloudy to ...
1
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1answer
743 views

Can I use baking powder to replace cream of tartar [closed]

I need cream of tartar to make a special apple pie,but I have none can you tell me the correct substitute I need a proper answer The pie is called cracker apple pie the crust is made of crackers
1
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1answer
142 views

Can/do apples and pears ripen?

It seems to me that apples and pears are pretty much hard for a long time. Does it make sense to speak of some point at which they are ripe and best for eating? And if they do ever ripen, how do I ...
5
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1answer
247 views

Freezing an apple pie

I took out an unbaked apple pie from the freezer, thawed it out and baked it. I was wondering if I could refreeze it now.
2
votes
2answers
260 views

How to make use of old apples?

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 ...
3
votes
1answer
140 views

Why didn't my apples caramelise?

Today I tried to make a Tarte Tatin, with mixed results. Everything tasted great, expect that my apples didn't really caramelise. Note: This recipe is more like an interpretation of a real Tarte Tatin....
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2answers
3k views

Is it safe to store applejuice in an opened glass bottle outside of the fridge?

I've got a few glass bottles of clear applejuice in the cellar (just pure clear store brand applejuice) that I want to take to my computer room so I don't need to constantly go downstairs to refill my ...
3
votes
1answer
254 views

Ice Cream Sugar Substitutes - Applesauce?

Can I replace the sugar in ice cream with (very smooth) applesauce. I do not enjoy my desserts to be super sweet and I always have tons of homemade applesauce sitting in the fridge. How much would ...
1
vote
1answer
554 views

Coating fruit before adding to a cake

I recently had an apple cake at a restaurant that was delicious. It tasted like a gooey-er version of a spice cake with apples and coconuts. I think I can recreate this at home using a box spice ...
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3answers
3k views

Other apple varieties for a Granny Smith fan

When I buy apples I tend to buy the Granny Smith variety. I've heard that it's more of a baking variety than one for eating directly, but I like it better than others I've tried. The only two names I ...
1
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1answer
13k views

Baked apple that was left out overnight?

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 ...
2
votes
3answers
119 views

What kinds of apples are suited to be filled with cranberries and baked?

During the holidays, an apple cut in half and filled with cranberries or cranberry sauce is a commonly served item in Belgium. I want to make this too this year, but I'm not sure which kind of apple ...
4
votes
1answer
463 views

Using pectin as a fat replacement

I make pectin stock from apples for use in jams and jellies, and I have lots of it. I would like to try using this stock as a fat substitute in baking, similar to replacing some of the fat in recipes ...
4
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1answer
6k views

What is the difference between apple juice and cider?

I was at the grocery store and saw glass containers of these. What would be the differences?
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6answers
5k views

How do I reduce the lemon acidity in apple soup?

I have just made an apple soup that has lemon juice in. The problem being the lemon tartness totally overpowers the soup. How do I neutralise this???
2
votes
1answer
285 views

Kind of apples for apple purée / apple sauce

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. ...
4
votes
2answers
330 views

Should I peel Boskoop apples for a pie?

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. ...
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2answers
2k views

Is there enough pectin in Apples to make jam

I have some surplus cooking apples which I will be trying to make jam with. I can't find pectin in my local supermarket, but they do have "jam sugar", which contains pectin, but is twice the price of ...
5
votes
1answer
11k views

Why does apples bought at the market feel sticky?

When I buy apples at the market, they always feel sticky. When I buy apples at the supermarkt they feel smooth. When I was younger we had an apple tree, and also that apples did not feel sticky in my ...
4
votes
1answer
578 views

Why do apples, when placed in a cool environment for extended periods of time, form a 'waxy' layer on their skins

Living on an orchard, we grow many more apples than we can eat and so store them in the garage throughout Winter where it's cold. They are in a box, but with air circulating around them and newspaper ...