Fall is upon us. And that means one thing: pie. Lots. Of. Apple. Pie.
Check out the dos and don’ts on how to approach apple season:
1. Firm, sturdy apples are best used for baking. Apples like Granny Smith, Golden Delicious, and Honeycrisp maintain their shape and texture while in the oven, perfect for pies, muffins, and tarts.
2. Soft, easily broken down apples—like Fuji and Gala—are best used for cooking. These quickly smooth out in texture, an ideal outcome for butters, sauces, and soups.
3. Bruised and unusable? I don’t think so. Make the most of your batch by cutting up and cooking the mealy, but still delicious apples—a sure-fire approach to smart, economical cooking.
4. Mix it up. For a complex taste explosion, use an assortment of tart and sweet apples in your recipes.
5. Fridge me! Apples are best stored in cold temperatures and away from their enemies—ethylene-sensitive fruits and veggies that are prone to spoiling, such as asparagus, blackberries, carrots, strawberries, and spinach.
6. Get the most out of our little, red friend by using a vegetable peeler instead of a paring knife. On top of being fast and efficient, it spares large chunks of apple from being taken off. And in the words of Grandma, “Remember to pull towards, not away!”
7. Keep the peels! Apple peels can be used in smoothies, oatmeal, tea, and jelly. Toss them in the freezer and have them on-hand for later.
8. Sliced, STILL FRESH apples in your sack lunch? Yes, it’s possible. Slice the apple and bind it back together using a rubber band.
Learn baskets of delicious uses for apples on BigOven.
Source: www.thekitchn.com