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Crispin. This yellow-green apple is also called a Mutsu. It has hints of honey and falls in the middle on the sweet-tart axis. That means it's great to use on its own when making an apple pie or ...
3. Braeburn. Sweet and slightly tart, Windham especially likes to use Braeburn apples for their “complex, pear-like flavor.” Sounds divine, right?
bhofack2/Getty Images. Taste: tender and tangy Best for: salads, eating raw, applesauce You likely already know and love these deep red snacking apples with soft white flesh. They break down ...
A cooking apple or culinary apple is an apple that is used primarily for cooking, as opposed to a dessert apple, which is eaten raw. Cooking apples are generally larger, and can be tarter than dessert varieties. Some varieties have a firm flesh that does not break down much when cooked. Culinary varieties with a high acid content produce froth ...
There are lots of ways to upgrade a classic apple pie—think caramel, booze, and even cheddar cheese (don't knock it 'til you've tried it.) ... If a recipe calls for 3 cups of apples, get 1 pound ...
Here are different types of apples, including which are best for baking. Try popular varieties like Gala and Granny Smith or unique ones like Cosmic Crisp.
In pies and crumbles, the fruit is simply covered with the topping and baked; the moisture in the apples is sufficient to soften them while cooking. The flavour may be spiced, according to taste, with cloves, mixed spice or cinnamon. To make apple sauce, the apples are sliced and then stewed with sugar and lemon juice in a saucepan.
It also has a biennial bearing tendency, and is susceptible to any available apple disease. [10] This cultivar is a direct lineal descendant of Reinette Franche (8). Esopus Spitzenburg also gave rise to the cultivar Jonathan, which was used in the breeding of a great many apples (8,9) Herman Melville mentioned this apple in "Bartleby, the ...