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You can also keep cut apples in a mixture of water and lemon juice. As mentioned above, lemon juice will reduce the activity of PPO and decrease oxygen exposure. To use lemon water, follow these ...
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Sliced apples: Prepping and slicing beforehand makes it easier to thaw what you need for use in recipes. Peel and core the apples, then cut them into large slices. Peel and core the apples, then ...
A baked apple is a dish consisting of an apple baked in an oven until it has become soft. The core is usually removed and the resulting cavity stuffed with sweet or savory fillings and seasonings. Pears and quinces may be prepared in the same way. [citation needed] Baked apples are found in many European cuisines, including colonial ones.
After searching the internet for anti-browning methods, I decided to try three different ways to treat the sliced apples. Salt water (1 teaspoon salt per cup of water)
Used in a microwave oven to help turn food brown Generally made of glass or porcelain to absorb heat, which helps colour the layer of food in contact with its surface. Butter curler: Used to produce decorative butter shapes. Cake and pie server: Cake shovel, pie cutter: To cut slices in pies or cakes, and then transfer to a plate or container
Vinegar: 1 tablespoon vinegar to 1 cup of ice cold water, soak sliced fruit for 5 minutes in mixture, drain and then refrigerate if not consuming immediately. Non-Soaking Methods
Nothing says fall quite like apple-picking season. Here's how to store apples so they last longer in the fridge and keep their crisp, fresh flavor.