Okay, good to know -- I haven't tried the Honey Crisp apples yet, but Aldi has them on sale, so they're probably a good option. I wouldn't use any Delicious variety of apple for anything except juicing, as they have too soft a flesh and are not tart enough for good baking. I find Gala, Jazz, and Fuji apples wonderful as a snacking apple, but not a strong baking option.
> -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Nancy Martin > Sent: Tuesday, December 10, 2013 1:02 PM > To: [email protected] > Subject: [CnD] apple info > > HI everyone, > I went looking and found a crockpot baked apple recipe right away but I > got sidetracked. I'm sending one from skinny chef in a separate email. > > Here's a word about apples for baking from the Bon Appetite site. The > mutsu, pinklady and honeycrisp were lauded for holding their shape. > > Granny Smith apples are generally thought of as the go-to baking apple, > but in the BA test kitchen, we have a few favorites that hold up under > heat and balance sweet-tart flavor. Try them when you're ready to > branch out. > > Honeycrisp: Our desert-island apple. Its shatteringly crisp texture is > guaranteed to hold firm when baked or caramelized. > > Mutsu: Also known as Crispin, this firm-fleshed, less tart option is > similar in flavor to a Golden Delicious. Great for pies or other > recipes that call for gentle cooking. > > Pink Lady: (or Cripps Pink) > Balanced between sweet, tart, and tannic notes. It will retain a > distinct shape when diced and added to coffee cake or a morning muffin. > hth, > Nancy > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
