An Apple a day…!

This week I’ll explain how to cook with apples, mainly what apples you can cook & the next two weeks post apple specific recipes. This can serve as a reminder guide as to what to bake.

First off, there are a very big variety of apples. I’m going to mention 15 kinds & if good to eat baked or raw. (Baking apples will be bolded)

Braeburn: eat raw or with dips
Cortland: mild, holds shape
Golden Delicious: soft & buttery but very sweet & shouldn’t be subbed in for tart apples
Red Delicious: yuck all around
Empire: balanced flavor & holds its shape well
Fuji: best served cold such as salads & your hands
Gala: too sweet for cooking
Granny Smith: usually best & easiest to find here in Texas of the good bakers
Ida Red: very soft and veggie blandness
Jonagold: golden delicious relative, & a juicy darker taste
Macoun: can be used but hard to find outside of a 2 week New England window
McIntosh: tart but watery & mushy
Northern Spy: used to be in pies but extremely sour when baked
Rome Beauty: firm & sweet in hand,, watery and bland baked
Winesap: juicy & crisp in hand

If you want to use a more exotic apple or one not mentioned (like honeycrisp, pink ladies or Jonathons) do a little research. Super sweet or soft apples are usually best avoided.

Next week: pan fried apples

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