When making Apple Pie....
I found these helpful hints on the Honest Cooking website (http://honestcooking.com/).......
Whether stuffed or baked for a side dish or a dessert or chopped up and hidden under a layer of dough or crumble topping, these apples hold their shape during cooking.
* Rome apples are very large with green-speckled red skin. This variety makes an impressive dessert when baked whole.
* Extra tart with thick, “apple green” skin, Granny Smiths are the perfect opposite to the sweeter baking apples, like Golden Delicious, for balanced pies and crisps.
* Braeburn apples are very crisp, sweet and tangy, making them great for baking or eating raw.
* Golden Delicious are excellent all-purpose apples that are particularly good in pies and crisps.
* Jonagold apples have a honeyed sweetness and crisp yellow flesh. This variety holds its shape during baking or sautéing.
http://honestcooking.com/guide-cooking-apples/
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