Skip to main content
50 votes
Accepted

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 ...
Incorporeal Logic's user avatar
27 votes
Accepted

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. ...
SZCZERZO KŁY's user avatar
15 votes
Accepted

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 ...
kitukwfyer's user avatar
  • 5,229
9 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 ...
Anastasia Zendaya's user avatar
8 votes
Accepted

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,...
Joshua Engel's user avatar
  • 4,436
7 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 ...
Stephie's user avatar
  • 60.1k
7 votes
Accepted

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 ...
Debbie M.'s user avatar
  • 5,448
7 votes
Accepted

Firm vs. crisp vs. crunchy for apples

'Firm', 'Crisp', and 'Crunchy' are not standardised labelling/marketing claims and will vary between vendors. The marketing or procurement teams, or the grower of each variety, may have given the ...
borkymcfood's user avatar
  • 5,361
6 votes
Accepted

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 ...
csk's user avatar
  • 3,148
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 ...
Brian K1LI's user avatar
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 ...
Journeyman Geek's user avatar
5 votes
Accepted

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 ...
Bill Young's user avatar
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 ...
Chris H's user avatar
  • 44.4k
5 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 ...
Adrienne's user avatar
4 votes
Accepted

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 ...
thrig's user avatar
  • 716
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 ...
Willk's user avatar
  • 6,616
4 votes
Accepted

Supermarket 'wonky apples'

I can’t give you an authoritative answer for how the UK branch handles it, but in Germany Aldi Süd (which is the branch that also covers the UK) lists the specific variety on the part of the package ...
Stephie's user avatar
  • 60.1k
4 votes

White Mold on Apple Cider Vinegar, Salvagable?

Honestly, it doesn't look good. If there was ever an active acetic acid bacteria culture there (and I don't see signs of one) the mold has long since outcompeted it, eaten up the sugar, and possibly ...
Sneftel's user avatar
  • 29.5k
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 ...
dlb's user avatar
  • 8,643
3 votes
Accepted

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 (...
Stephie's user avatar
  • 60.1k
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 ...
Chris H's user avatar
  • 44.4k
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 ...
dlb's user avatar
  • 8,643
3 votes

apple crumble for pie

Obviously I don't know your exact worker situation, but it seems like 5 minutes in advance for 1 person with a food processor should be enough to make more than enough 'crumbs'? This of course depends ...
Matt Taylor's user avatar
3 votes
Accepted

Difference between cooking apples and eating apples

There are many different varieties of apples, some are good for baking because they hold their shapes, some others do not, but can be good for apple sauce or jelly. Most of the apples are good for ...
Max's user avatar
  • 20.4k
3 votes

What specific sugars are found in apple cider, apple juice, and apple cider vinegar?

There certainly are chemical differences between apples and commercially purchased apple juice, but it's impossible to tell what they are, they are trade secrets. Apple juice bought in stores is not ...
rumtscho's user avatar
  • 139k
3 votes
Accepted

What kind of apple fermented drink did I just make?

What you made is a watered down version of a fermented or hard cider - the natural yeasts in the apple produce CO2 and alcohol, the sugar adds a bit of extra food for the yeasts, as does the honey ...
Stephie's user avatar
  • 60.1k
3 votes
Accepted

Why do apples bleed after soaking in boiling water for 10 seconds and what substance is it?

There are two types of wax on apples, both of them are from natural sources and are safe to eat. Occasionally other types of sprays are used on apples, including polyethylene (a type of plastic), ...
bob1's user avatar
  • 15.3k
2 votes

Using soft apples to make apple juice

It depends on the type of juicer you use. If you use a centrifugal juicer, or a slow juicer, you will find you get less juice. I'm not sure why, but softer apples result in less juice from these ...
Doctor Jones's user avatar
2 votes

Why do apples bought at the market feel sticky?

I have 2 apple trees. The softer, squat, mild tasting one seems oily as it ripens in storage. The other, a hard "apple" shaped one doesn't wax at all, but eventually shrivels. I'm told the ...
Jewel dandeker's user avatar
2 votes

How long should I cook apples in the oven?

The answer is: between 15 and 45 minutes, depending on the thickness of your apples. Check them periodically, when they’re fork tender, they’re probably cooked enough.
Lauren's user avatar
  • 31

Only top scored, non community-wiki answers of a minimum length are eligible