Serious Eats: Talk
"Can It Core A Apple?"
Subtitle: Coring Apples Is For Weenies.
I'm just wondering whether anyone else thinks "coring apples" is a big waste.
I was following a recipe over the weekend and, as is typical, it called for the apples to be "peeled and cored".
Well, most times these days I simple peel the apple, halve it, and cut slices against the core, from the inside outward, starting the knife right against where seeds are visible.
a. I feel I'm getting more apple this way, including more interesting roughage near the core,
b. It's marginally faster,
c. The resulting apple slices are a lot prettier with their clean straight edges than a cored apple would be with it's jagged, rounded, gouged surfaces.
d. Again it seems less wasteful than blindly jabbing a tool down the center and discarding 1/3 of each apple. (Sometimes I would be dismayed over just how much edible apple was being thrown out with the baby's bathwater.)
e. I haven't seen my corer in a long time. :)
The ends are a bit trickier, and I'll sometimes try the Jacques Pepin thumb-down-swirl-around technique to trim them cleanly and economically.
To you folks is this un-coring approach common, uncommon, right, wrong, indifferent?...