I have some surplus cooking apples which I will be trying to make jam with. I can't find pectin in my local supermarket, but they do have "jam sugar", which con
We have the question about peeling apples for a pie, and the accepted answer is "depends on the apple". I seldom make desserts involved baked apples, so I am
Recently I made a thick apple sauce by cooking apples with some juice. The cooking process took less time than expect - after about 20 minutes or less the apple
I have just made an apple soup that has lemon juice in. The problem being the lemon tartness totally overpowers the soup. How do I neutralise this???
I was at the grocery store and saw glass containers of these. What would be the differences?
I make pectin stock from apples for use in jams and jellies, and I have lots of it. I would like to try using this stock as a fat substitute in baking, similar
During the holidays, an apple cut in half and filled with cranberries or cranberry sauce is a commonly served item in Belgium. I want to make this too this year
I made a baked apple recipe with a crumb stuffing (recipe here), and then accidentally left one of them out in the dish overnight. Is it safe to eat? (Checked s
When I buy apples I tend to buy the Granny Smith variety. I've heard that it's more of a baking variety than one for eating directly, but I like it better than
I recently had an apple cake at a restaurant that was delicious. It tasted like a gooey-er version of a spice cake with apples and coconuts. I think I can rec
Can I replace the sugar in ice cream with (very smooth) applesauce. I do not enjoy my desserts to be super sweet and I always have tons of homemade applesauce s
I've got a few glass bottles of clear applejuice in the cellar (just pure clear store brand applejuice) that I want to take to my computer room so I don't need
Today I tried to make a Tarte Tatin, with mixed results. Everything tasted great, expect that my apples didn't really caramelise. Note: This recipe is more like
I have many apples, but the insides are already brown. The outside is slightly soft, perhaps bruised. The inside appearance is the same as if you cut an apple a
I took out an unbaked apple pie from the freezer, thawed it out and baked it. I was wondering if I could refreeze it now.
It seems to me that apples and pears are pretty much hard for a long time. Does it make sense to speak of some point at which they are ripe and best for eating?
I need cream of tartar to make a special apple pie,but I have none can you tell me the correct substitute I need a proper answer The pie is ca
I was told today that my juice was cloudy because they hadn't put the additive in it that makes it clear. My question is: What is the additive they put in app
My question is a kind of follow-up to this. When apples have turned soft or have started to shrivel, is it possible / advisable to but them through a juicer?
I'm looking to concentrate freshly pressed apple juice. In order keep the apple-freshness I would very much like to avoid heating up the juice. Does anyone ha