Baking with apples ∞
When you bake with apples, make sure that you use apples that are specially grown for baking purposes. Baking apples retain their shape and do not become mushy with cooking. They have a nice sweet - tart balance.
Some of the best baking apples:
I have not taken notes on any of these
- The flesh of these apples do not brown or discolor easily and they are a nice addition to wine and cheese plates. They are juicy and tart with bright red skins and very white flesh.
- A cross between Red Delicious and McIntosh, Empire apples are firm textured and slightly tart. The Empire apple is a great all purpose fruit - wonderful for baking and fresh eating.
- This is a large yellow green apple that is very juicy and very crisp. It is great for baking, fresh eating, salad, sauces, and freezing.
- A sweet apple with a mild flavor, it is one of the best for all around cooking purposes. It maintains its shape well after baking.
- This apple is crisp and very tart. Granny Smiths are enhanced when used with sweeter types of apples in pies and crisps.
- Developed in Minnesota, this apple is honey sweet and tart flavored. They are a great eating apple and also fantastic when used in baking or sauces.
- This apple is a very old variety which is very tangy tasting. Sometimes the flesh is tainted slightly pink. Ida Reds hold their shape well when baked, and they are also good in salads and for freezing.
- A firm and aromatic apple with a spicy taste, winesaps are rather sweet and great if paired with slightly tangier apples such as Granny Smiths.
- A firm and tasty tart apple, Jonathons hold their shape well when baked. This apple has a yellow green base and blush stripe and is excellent for eating and cooking.
Dehydration with apples ∞
Instructions and advice will be found with Dehydration. Notes on apples:
Cripps Pink "Pink Lady"
- Easy to core and peel. Has a wonderful tang.
- Lopsided and hard to core. Big and hard to peel. Wet and splashes when peeling. Poor taste.