Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


All About Apples

Share

Lobo
Moderator
Moderator

Posts : 20704
Thanked : 973
Join date : 2013-01-12

All About Apples

Post by Lobo on Thu 07 Jan 2016, 10:26 pm

All About Apples

Sweet, thin-skinned apples are best for eating raw, as a snack out of hand or paired with aged cheese, while tart apples are ideal for making pies, cakes, pastries or applesauce.

Most apples are harvested from autumn to early winter. The most recognizable varieties for eating fresh include Red Delicious, sweet Golden Delicious, tart and green Granny Smith, red- and yellow-streaked Gala and the red-marbled McIntosh. Bakers seek out varieties such as Jonathan, Cortland, Pippin, Winesap, Gravenstein and Braeburn for their sturdy texture that balance sweetness with pronounced tartness and hints of spiciness.

Selecting
Look for unbroken skin with good color and no soft brown spots. Whenever possible, buy newly harvested local apples.

Storing
Because apples continue to ripen at room temperature, refrigerate them in the cold back part of the refrigerator for 1 week or longer. If you plan to eat them soon after purchase, they can be held at room temperature for a few days.

Preparing
A small, sharp knife is all you need for peeling and slicing apples, although a vegetable peeler may be easier for the novice cook to use. Specially designed apple corers are available. Exposed apple flesh quickly discolors unless it is rubbed with lemon or other citrus juice. Since the skin of the apple contains so many nutrients, it is a good idea to leave it on when possible.

Adapted from Williams-Sonoma Kitchen Companion (Time-Life Books, 2000).

    Current date/time is Sun 19 Feb 2017, 5:50 am