TYPES OF COOKING APPLES. TYPES OF

TYPES OF COOKING APPLES. FREE DOWNLOAD COOKING RECIPES.

Types Of Cooking Apples


types of cooking apples
    cooking apples
  • (cooking apple) an apple used primarily in cooking for pies and applesauce etc
    types of
  • Representative Index

Apple turnovers
Apple turnovers
I served these with creme anglaise on the side...yum! Apple Turnovers For the Crust: 1 1/2 cups plus 2 tablespoons bleached all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled 2 tablespoons vegetable shortening, chilled 3 tablespoons ice water, or as needed For the filling: 2 tablespoons butter 4 Granny Smith apples, peeled cored and thinly sliced 1 cup sugar 1 teaspoon cinnamon 2 tablespoons rum 1 tablespoon cornstarch 1 tablespoon lemon juice 1 egg yolk 1 tablespoon milk For the dough: Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over-mix. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days. When ready to use, sprinkle a little flour on a smooth work surface, and using a rolling pin or dowel, roll the pie dough into a large circle about 1/8-inch thick. Use a cookie cutter or small knife to cut 6 (6-inch) rounds into the dough. Place the pie dough rounds on a parchment lined baking sheet and place in the refrigerator to cool. For the filling: In a large saute pan set over a medium-high heat, add the butter and melt. Place the apples in the saute pan and cook for 1 minute. Add the sugar, cinnamon, and rum to the pan and cook for 2 minutes more. While the apples are cooking, make a slurry out of the cornstarch and lemon juice and add it to the apples. Continue to cook for 1 minute and remove from the heat. Place the apples on a parchment lined sheet pan to cool. When the apples are sufficiently cool enough to handle, remove the pie dough rounds from the refrigerator. Divide the apples evenly between the rounds. Be sure to place the apples on only half of the round to allow space to fold the other half over the first. Once you fold the dough over, pinch the edges together and then crimp the edges with the tines of a fork. Make a slit in the top of the turnover to act as a vent for the steam. Whisk the egg yolk and milk together and brush the turnovers with the egg wash. Place the turnovers in the refrigerator to cool. Preheat the oven to 400 degrees F. When the oven is hot, put the turnovers in the oven and bake for 25 minutes, or until golden brown. Remove from the oven and serve either hot, or when cooled. OK...if you really want to make them tastier...you can deep fry them!!! Source: Mr. Lou's Apple Turnovers, Recipe from Emeril Lagasse Best Baking Apples Almost any apple will do when you're making turnovers or pie. But the following are particularly good choices. Granny Smith: Tart, juicy, and aromatic, Grannies are one of the most flavorful apples for baking. Cortland: These apples are tarter when fresh but grow sweeter with age. They offer a nice flavor when baked. Golden Delicious: They hold their shape well but can be a bit bland. Lemon juice perks them right up. Braeburn: Sweet, juicy, and fragrant, this variety tastes great alone or mixed with another type of apple.
The roasted lamb. - hiJa3010 - 910
The roasted lamb. - hiJa3010 - 910
I'm working (or so it seems) on this "cooking naked" theme. No, not THAT kind of naked, but an unadorned type of naked. {I was so dog-gone tired that my description was abbreviated. So for your viewing pleasure, having now rested, I shall continue.} While searching for recipes for lamb, I happened upon one cooking technique which I found rather interesting, upon which I varied only slightly. The directions called for placing the roast directly on the rack, with a pan underneath to catch the drippings. I placed a small rack atop such a pan, and placed - can one "place" water? perhaps pour? - water in it to minimize oil/grease splashes, and humidify the coking environment. Roasting at 450°F for 20 minutes, then at 325-350°F for 2.5-3 hours more (bones act as an insulator, thus increasing cooking time) with the fat layer on top, yielded this delicious roast. Beforehand, I coated it (the fat) generously first with salt, then pepper, cumin, some garlic powder, and finishing with mustard powder. Remember - cooking any meat with the fat side UP will keep the meat tenderized & juicy because the fat drips down into/through the entire piece of meat. I also placed some powdered mustard into the water in the pan.

types of cooking apples
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