Eating, Cooking Apples Etc.
There are a variety of apples that grow in Asia, America, Canada and Europe. Apple and pears share the same family. Apples ( Pommes in French) comes in different market forms fresh and whole, sliced, pruned, dried, dehydrated for snacking ,canned in syrup or even ready-to-use fillings, juiced, poached, made into wine, vinegar or more known as fermented, pulverized , buttered( yes many fruits can be prepared as a spread) , frozen apples, and a lot more with the boost of modern technology.
Eating apples are sweet and juicy and are usually red, dark red and pink. I have used a Gala apple in the photos and simply sliced it ready for munching. An apple corer may be used to remove the pit or seeds found in the the center of the fruit, however most of the fruit meat is quite sweet plus galas are tiny to take to take middle part which is still edible. Apples usually are juicy that are for consumption while Granny Smith variety is more ideal for cooking and baking that has less water content that makes the food soggy and runny. Apples oxidizes ( a state where fruit turn brown when exposed to air) easily and so the rise of acid use has been practiced ever since when making homemade pie fillings, Apple slaw and those thinly sliced apples cascaded on a Tart Tatin ( a French Apple pie ,with puff pastry as crust, topped with layers of thinly sliced apples, flavored with cinnamon,allspice, clove, lemon, sugar, salt and butter, baked upside-down in a skillet to caramelized the fruit, then turned downside-up on a plate that makes a Tart Tatin an open-faced Apple pie). Practice slicing apples and master it. Experiment on apples!
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