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51 votes
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Is this a bad apple?

This appears to be watercore, specifically radial watercore, from the image you have posted. It should be safe to eat, according to this site and this site. According to an article from Washington ...
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27 votes
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Little maggots on top of my home-made apple cider vinegar, is it bad?

I wouldn't even try to salvage this. It's not worth it. The two main problems I see are: You don't have enough liquid. There should be enough water and apple juice that apples can drown in it. ...
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15 votes
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Why did the apple skins turn blue/purple-ish in my apple pancakes the next day?

I feel fairly confident that what you see is anthocyanins (naturally present in apple skin) reacting with some leavening in your pancakes. Here's a link that explains in more details, but I'll ...
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8 votes
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Does ripening banans in a bag with other fruit harm the other fruit?

It doesn't harm the apple, but it does speed up its ripening as well. And that risks over-ripening. So your perfectly crispy apples may begin to become mealy. Eventually they become targets for yeasts,...
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  • 4,386
8 votes

Can anything be done with cooking apples that fall early?

Yes, they are usable, at least if they have reached a minimum degree of “ripeness”. There are a few reasons of falling fruit. The first is the so-called June drop, when the tree discards excess baby ...
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  • 53.9k
7 votes
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Why are my apple fritters too doughy in the center?

The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower ...
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  • 5,095
6 votes
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Does storing an apple with potatoes prevent the potatoes from sprouting?

According to this article, the advice to not store onions and potatoes together has nothing to do with ethylene. Onions do not give off ethylene. It has to do with moisture. Both onions and potatoes ...
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  • 3,098
5 votes
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Cryoconcentration, can you do it yourself?

This worked for me as an experiment in freeze concentration (of plums) and freeze distillation (of a lemon juice/vodka mix). It is not fast. Remove the pith, stem, seeds, and the rest from the fruit ...
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5 votes

Apple pie: peel or not?

Try it with the peel pureed. I've made a few pies this way and it works well - also adds a bit of color! Really thoroughly wash the apples Cut-out any bad-spots Peel 'em! Throw some of the apple-...
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  • 1,439
5 votes

Dehydrating Apple Cider Vinegar?

You might actually want to look at other methods - either alongside or instead of your current dehydration. "Commercial" Vinegar powder (where it isn't actually just the acid components) is ...
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5 votes

Why do apples sometimes taste bitter?

We have an old variety apple tree, similar to Yellow Transparent, of uncertain origin. When ripe - that is, the flesh has softened to edibility and sweetness has developed - the skins provide a highly ...
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5 votes

How to make a more apple-y apple cider yeast bread

I suggest that (in addition to using a reduction of the juice*/cider) you add some solid apple. Personally I would get dried apple, of a tasty variety if at all possible, and put it through a food ...
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  • 38.6k
5 votes

What are these brown lines in my apple?

From Ask An Expert: These symptoms are characteristic of a physiological disorder called bitter pit, which is the result of a calcium deficiency. This may be the result of inadequate calcium in the ...
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4 votes

Cryoconcentration, can you do it yourself?

Yes, you can do it yourself: People have done this to concentrate alcohol, and other water contaminants, at least as far back as the middle ages. Example: Fractional freezing -- "jacking" in old ...
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4 votes

Am I on wrong track or is my Apple Cider gonna waste?

I just finished two batches of vinegar, one with apples and one with peaches. I use plain quilter’s cotton to cover my jars, as I think cheesecloth lets in too many bugs. At least where I live. I use ...
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4 votes

Found a single fruit fly inside my batch of apple cider vinegar. Should I throw it all away?

Fruit flies don't carry human diseases. They are ok. When they walk on things we want to eat, we can still eat those things. The things don't turn bad. Really, even if the fruit are full of larvae ...
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  • 5,570
3 votes
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What's the purpose of syrup in toffee apples?

The bane of sugar syrup or caramel making is unwanted crystalization. A few stray sugar crystals, a premature stir, and your caramel gets grainy instead of smooth. Corn syrup is an invert sugar (...
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  • 53.9k
3 votes
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What is the additive they put in apple juice to change it from cloudy to clear?

(after reading this: http://www.ncbe.reading.ac.uk/ncbe/protocols/inajam/pdf/jam01.pdf) They usually use pectinase (http://en.wikipedia.org/wiki/Pectinase) to break down pectin molecules to help ...
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  • 19.4k
3 votes

Can I use baking powder to replace cream of tartar

Baking powder cannot be used as a substitute for cream of tartar. Cream of tartar is used in recipes as a dry acid. Baking powder has cream of tartar added to leavening agents that have a basic pH. ...
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  • 46.8k
3 votes
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Can/do apples and pears ripen?

Ripe pears range from as firm as soft wood (think balsa) to as soft as a sponge when ripe, depending on the variety. If your store-bought pears are hard for more than a week, then you bought ones ...
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  • 46.3k
3 votes

Freezing an apple pie

You could, but it will not be "as" good. Freezing and thawing destroy cell wall structure; making food "mushy" (*). When freezing, water turn to ice, and when freezing slowly, large ice crystals are ...
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  • 19.4k
3 votes

How to make use of old apples?

Its a bit involved but you should be able to use these for (hard) Cider. You will need a lot of apples and a press (you can hire them here in the UK, or buy them second hand). Example Recipe
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  • 2,565
3 votes

How to make use of old apples?

The apples have shriveled slightly owing to dehydration. When the apples dry out air is admitted through the core then the fruit will oxidise from the inside out. I would not use these apples ...
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3 votes
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Using soft apples to make apple juice

It's not going to hurt anything. The apples they use for cider are usually pretty rough, so a little wrinkling isn't going cause a health issue. You very well may not get as much juice, but the juice ...
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  • 13.1k
3 votes
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Is it safe to store applejuice in an opened glass bottle outside of the fridge?

Most of the apple juice sold in the US at least is Pasteurized. So unopened, you should have no problem storing at room temp. Once you open the bottle, microorganism's can get in. With a sugary liquid ...
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3 votes

Ice Cream Sugar Substitutes - Applesauce?

Ice cream needs a certain ratio of solids to liquids to work. Sugar is an important solid in ice cream. As applesauce is mostly water, you can't replace all, or even most of the sugar. The amount of ...
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  • 125k
3 votes

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

You might be better off using a synthetic jam-straining bag. These have larger holes and are less absorbent and easier to clean. You will also extract more of the pulp from the layer of fruit stuck to ...
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  • 38.6k
3 votes
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Can Apples be Macerated before Pressing into Cider?

Maceration is a traditional step in French and English cider production, whereby the pomace (post-crushing pulpy residue) is left to sit for up to a full day (2-4 hours probably suffices). This allows ...
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  • 696
3 votes

Black apple crumble!

Walnuts are most likely your culprit. Black walnuts have more of this tendency than common cooking walnuts, but I have had it occur with both. I especially have seen in with port chops stuffed with ...
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  • 8,575
3 votes

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

Almost impossible to give a consistent apple, because even some of the most praised apples will vary radically by location and year to year. Do note though that many cider apples won't hurt you, but ...
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