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From Serious Eats

Taste Test: Finding the Best Apples for Baking

@Bemijohm, I think that since the pies were actually small tarts instead of full sized pies, it's perfectly logical to only cook them for 35 minutes. Otherwise you're going to over cook them.

From Serious Eats

Taste Test: Finding the Best Apples for Baking

The best part of this article are the comments. It's amazing how different everyone's opinions are about apples, and how strongly they hold onto their apple beliefs!

The interesting thing about apples is that just 100 years ago, you could buy somewhere around 800 types of apples at stores and grocers, whereas today, you really can't find more than 80 types. Most of the heirloom varieties have almost totally disappeared, except for the stray forgotten orchard in someone's back yard. It does make you wonder what kinds of delicious flavors we're missing.

As for what I like, well, I guess it depends on the time of year. Year round, I love nothing more than to eat a lovely Gala. They're usually the cheapest apple in the store, stores easily and is pretty tasty. I love the soft skin. Later in the year, Macs and Cortlands are are top at my list, especially when the local orchard has pick-your-own. Lately I've been eating a lot of Empires, which are really good, sweet and crispy.

I hardly ever make pies, so the only thing I'm looking for in an apple is a pleasant snack.

From Serious Eats

Is Mayo Making a Comeback?

I can't get why some people have a huge repulsion to mayo. I worked with a girl once whose parent's owned a bakery, and she actually had a mayo phobia! It totally freaked her out, made her gag, and otherwise made her crazy just having someone say the word. I don't get that. What's wrong with mayo? It's just oil and water, right?

I can understand where you would gag if you saw someone eating mayo plain. That's pretty gross sounding, but to each his own. I know people who eat ketchup straight out of the bottle.

As for putting mayo straight into dishes, what's wrong with that? I mean, I wouldn't put it in every dish, but for certain things, it brings a rich, lovely flavor to the dish. And is it really much different than putting water, oil and eggs into the dish? I would think it would be a great substitute for those things.

Anyway, I think some people are really over reacting to mayo. It's a condiment just like any other, and if you don't like you, that's ok. But there's no need to bash those who do like it.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

That's very funny, because everyone I know actually hates eating the crust and would rather the pie be without it. Well, besides me. The crust has always been my favorite part.

On the other hand, maybe they don't like the crust because they're used to buying store bought pie shells instead of making their own. Home made is definitely the best.

As for the pie filling, I really dislike most fruit pies because, indeed, they're too sweet and way too gooey. Coconut is my favorite, pumpkin is lovely, lemon is very nice, and chocolate is good too, but I usually can't eat a fruit pie unless I make it myself.

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From Serious Eats

Taste Test: Finding the Best Apples for Baking

@Bemijohm, I think that since the pies were actually small tarts instead of full sized pies, it's perfectly logical to only cook them for 35 minutes. Otherwise you're going to over cook them.

From Serious Eats

Taste Test: Finding the Best Apples for Baking

The best part of this article are the comments. It's amazing how different everyone's opinions are about apples, and how strongly they hold onto their apple beliefs!

The interesting thing about apples is that just 100 years ago, you could buy somewhere around 800 types of apples at stores and grocers, whereas today, you really can't find more than 80 types. Most of the heirloom varieties have almost totally disappeared, except for the stray forgotten orchard in someone's back yard. It does make you wonder what kinds of delicious flavors we're missing.

As for what I like, well, I guess it depends on the time of year. Year round, I love nothing more than to eat a lovely Gala. They're usually the cheapest apple in the store, stores easily and is pretty tasty. I love the soft skin. Later in the year, Macs and Cortlands are are top at my list, especially when the local orchard has pick-your-own. Lately I've been eating a lot of Empires, which are really good, sweet and crispy.

I hardly ever make pies, so the only thing I'm looking for in an apple is a pleasant snack.

From Serious Eats

Is Mayo Making a Comeback?

I can't get why some people have a huge repulsion to mayo. I worked with a girl once whose parent's owned a bakery, and she actually had a mayo phobia! It totally freaked her out, made her gag, and otherwise made her crazy just having someone say the word. I don't get that. What's wrong with mayo? It's just oil and water, right?

I can understand where you would gag if you saw someone eating mayo plain. That's pretty gross sounding, but to each his own. I know people who eat ketchup straight out of the bottle.

As for putting mayo straight into dishes, what's wrong with that? I mean, I wouldn't put it in every dish, but for certain things, it brings a rich, lovely flavor to the dish. And is it really much different than putting water, oil and eggs into the dish? I would think it would be a great substitute for those things.

Anyway, I think some people are really over reacting to mayo. It's a condiment just like any other, and if you don't like you, that's ok. But there's no need to bash those who do like it.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

That's very funny, because everyone I know actually hates eating the crust and would rather the pie be without it. Well, besides me. The crust has always been my favorite part.

On the other hand, maybe they don't like the crust because they're used to buying store bought pie shells instead of making their own. Home made is definitely the best.

As for the pie filling, I really dislike most fruit pies because, indeed, they're too sweet and way too gooey. Coconut is my favorite, pumpkin is lovely, lemon is very nice, and chocolate is good too, but I usually can't eat a fruit pie unless I make it myself.

From Recipes

Cakespy: Homemade Candy Corn

Whoa, be very careful with this recipe! I was following these instructions, was boiling the corn syrup, butter and sugar. I turned off the heat and added the vanilla, and BOOM, the candy EXPLODED! I was lucky enough to be out of the way.

Follow the instructions on the Washington Post article. They tell you to put the vanilla in to boil, rather than putting it in later.

Otherwise, it's very good so far! That was just a scary moment.

From Serious Eats

Taste Test: Finding the Best Apples for Baking

Sad we cant get bramleys cooking apples here :( oh well. I got mystery apples in my CSA and used those, lets hope they work!

From Serious Eats

Taste Test: Finding the Best Apples for Baking

I used to use Golden Delish (with skin on) in my pies. Keeping the skin on, helped maintain the firmness of this otherwise, kind of mushy apple, and their relative sweetness allowed me to cut back on the sugar I would normally add. However, after finding them at the farmer's market in Union Square, I've become a Mutsu/Crispin convert. You only need one (one!) apple to fill an entire, normal depth, pie and these apples compliment traditional pie spices really well. I'm making two for thanksgiving (a regular one and a bacon cheddar one)!

My mom, on the other hand, uses freshly picked Cortland apples and has for years.

From Serious Eats

Taste Test: Finding the Best Apples for Baking

I like Ida Reds but can't find them anymore. I use a mix of Gala, Granny Smith and Macintosh. Not really much variety here in the stores, lucky to get those. The best way to get great tasting heirloom apple varieties is to plant a tree or two in your yard. If you are lucky enough to have a yard. We have seven acres and went a little crazy. Here are two great nurseries with excellent quality and service :
http://www.vintagevirginiaapples.com/
http://www.raintreenursery.com/

We have planted 30 or so fruit trees and we're waiting....in 3 more years they should start producing. What we're going to do with it all I don't know, but we just couldn't resist all the different varieties!

From Serious Eats

Taste Test: Finding the Best Apples for Baking

I made my first batch of applesauce 35 years ago at the suggestion of my new MIL with Courtlands and since I bought a couple of bushels I would use them for pies and crisps as well. They don't require added sugar and the sauce is pink and the kids always thought that the color made it special. Each year I find I run out sooner than I should since there are more grandkids:-)

From Serious Eats

Taste Test: Finding the Best Apples for Baking

Maybe, if possible, the seeds of those far-flung 800 apple varieties should be carefully collected and saved in the deep cold seed bank up in ?Finland?Sweden? Future generations may need them along with all the other vast varieties of foodstuffs our planet used to provide. Sadly, our modern-day food delivery system just can't handle the variety and logistics involved in providing them to us readily. Another reason for "back to the land"! We must seek them out...farmer's markets etc. Just as an aside...anyone remember when the Shriners, dressed as clowns, used to sell big delicious Macs on city street corners as a fundraiser? One of my treasured memories of the 50s!!

From Serious Eats

Is Mayo Making a Comeback?

Crud. I forgot to add that the oil should be divided in this recipe- use 1/2 cup to start and the rest if the mayo is too thick for your tastes.

Also, adding a little roasted garlic to the mayo for sandwiches is just Heavenly. Of course, if you are going to the trouble of making homemade mayo it isn't much of a stretch to make the bread and create a leftover turkey sandwich that is actually yummy. hee hee

From Serious Eats

Is Mayo Making a Comeback?

I have to add my vote for Duke's... if you cannot take the time to make home made (which is ALWAYS better, imho) Duke's is a wonderful substitute. Hellman's/ Best Foods comes in a close second.

My recipe for homemade: (takes all of 3 minutes to make)

1 large egg yolk
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup canola oil, divided

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in bowl. Use and immersion blender and pulse until blended and bright yellow.

Gradually add oil in very slow thin stream, blending constantly, until mayonnaise is thick, about 2 or 3 minutes (mayonnaise will be lighter in color).

From Serious Eats

Taste Test: Finding the Best Apples for Baking

About 1 1/2 hours outside of LA (off the 10) there is a great apple growing region called Oak Glen, you can get all the heirloom varieties you can dream of. My current little bit of apple heaven... Arkansas Black- little sweet, little tart and super crisp. I don't like my fruit cooked, so I have no idea how they would bake, but if you can get your hands on them... so good!

From Serious Eats

Taste Test: Finding the Best Apples for Baking

I wonder if the Russet & Orin are regional apples because the Whole Foods in my area (PA) doesnt carry them. I'm going to try a mixture of Gala, Golden Del & Granny Smith w/the vodka pie crust!
Watch out!

From Serious Eats

Is Mayo Making a Comeback?

Homemade Mayonnaise is very easy and cheap to make. You can serve it plain or liven it up with herbs, sriracha sauce, or anything else that comes to mind. See the link below for a video instruction. The most important tip is to use a healthy, neutral oil, such as canola oil. The recent mass-marketing of extra virgin olive oil mayo is more about tricking consumers (since most of us know olive oil is healthy) than for achieving optimum flavor.

http://www.youtube.com/watch?v=BOymdsYMoqQ

From Serious Eats

Taste Test: Finding the Best Apples for Baking

Haven't seen it mentioned yet, but Ambrosia's seem to bake up really well with a lot of flavor. Haven't tried them in a pie yet, but in muffins & other baked goods the texture holds up really well, and the flavor deepens and becomes more complex.

From Serious Eats

Taste Test: Finding the Best Apples for Baking

i just made the most unbelievable {if i do say so myself} tarte tatin with mostly pink ladies, with some russets, pippins, and winesaps thrown in. heaven!

From Serious Eats

Taste Test: Finding the Best Apples for Baking

Emily of Black Rock Orchard swears by Ida Reds.

If I've only got a choice of supermarket fruit, Golden Delicious is my favorite option, but at the farmers' market, I prefer talking to growers, sampling, and then selecting a mixture.

From Serious Eats

Taste Test: Finding the Best Apples for Baking

My new favorite this fall is jonagold for pies. Made a perfect tarte tatin this year: soft, cooked, and held its shape, though with tarte tatin, the apples are more cooked than they are baked. I have to say that in an informal crisp test I performed (I make dinner at a shelter twice a month) golden delicous outperformed granny smith by a mile. The grannies turned to mush while the goldens were sweet and held their shape. I'd think it would be hard to do an apple pie test without any apple pie seasoning though. Who's to say that plain apples in the presence of cinnamon, nutmeg, etc. would still perform the same?

From Serious Eats

Taste Test: Finding the Best Apples for Baking

Cortlands should surely be considered, a pamphlet put out by NYS apple growers names them as the best for pie. I am a Macoun fan myself, both for pie and out of hand snacking.

From Serious Eats

Taste Test: Finding the Best Apples for Baking

Winesaps! I had forgotten about them. Used to love them and think they were the best in pies! Haven't seen one in ages.

From Serious Eats

Taste Test: Finding the Best Apples for Baking

New England tradition demands baldwin apples.

Baldwin:
Raw: bland and uninteresting
Baked: Full of layered spicy notes

I'm down in VA where Baldwins cannot be found, so I'm experimenting tonight with a heirloom variety called "gold rush" which is an ugly beast, but crunchy, tart, and with a lot of layered flavors when raw. We'll see how it cooks up.

From Serious Eats

Taste Test: Finding the Best Apples for Baking

My mom always used Granny Smiths because she is not too big on sugary tastes so I used those until I took a baking class in Philadelphia years ago with a pastry chef from a well known restaurant who ONLY used Golden Delicious. I started using them then and have never looked back but I do sometimes use equal Golden Delicious and Granny Smiths to even out the sweetness. Northern Spy is an interesting thought but Macs and Empires I would think would turn to mush!!!

From Serious Eats

Taste Test: Finding the Best Apples for Baking

Macintosh and Granny smith, heavy on the granny, are my winning combo.

From Serious Eats

Taste Test: Finding the Best Apples for Baking

Empires----an improved descendant of the Macintosh-------tart and crisp to eat and great flavor in pies, applesauce whatever. (Although Honeycrisp are still my faves for eating out of hand fresh---for people who don't see them as special, consider the source was it a supermarket (yuck) or fresh off the tree or farmers market, they don't do so well at room temp so if they've been off the tree for a couple weeks they become pretty inferior unless kept cool.

From Serious Eats

Taste Test: Finding the Best Apples for Baking

I'm with you Kerosena! I always feel kinda silly admitting that in the baking world cause they're not supposed to be the best baking apple, but I love them and use them for everything.

From Serious Eats

Taste Test: Finding the Best Apples for Baking

Add me to the group who give affection to Macs and Cortlands--both are what apples are "supposed" to taste like, to my palate: like a great glass of fresh-milled cider! Both are great bakers, though I prefer Cortlands for pie and sauce and MacIntoshes for crisps or simple baked-apples...Yum.

I made a batch of applesauce this past weekend from Macouns, and was pleased with the results--an interesting fresh-sawed wood back note I've never experienced before. Not my fav, but an interesting twist.

From Serious Eats

Taste Test: Finding the Best Apples for Baking

Macs and Courtlands are my favorite baking/cooking apple. they bake down, yet somehow hold part of their shape during cooking. Maybe it's my new england upbringing, but they are the only apple I'll be using next week for my pies.

From Serious Eats

Is Mayo Making a Comeback?

Comebacks are just marketing tricks. What I'd like to see make an actual comeback is the glass jars Hellman's used to use.

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