Cooking apple

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Bramley apples
Granny Smith apples
Red Gravenstein apples
Yellow Gravenstein
Baked apple with vanilla sauce

A cooking apple or culinary apple is an apple that is used primarily for cooking, as opposed to a dessert apple, which is eaten raw. Cooking apples are generally larger, and can be tarter than dessert varieties. Some varieties have a firm flesh that does not break down much when cooked. Culinary varieties with a high acid content produce froth when cooked, which is desirable for some recipes.[1] Britain grows a large range of apples specifically for cooking. Worldwide, dual-purpose varieties (for both cooking and eating raw) are more widely grown.

There are many apples that have been cultivated to have the firmness and tartness desired for cooking. Yet each variety of apple has unique qualities and categories such as "cooking" or "eating" are suggestive, rather than exact.

How an apple will perform once cooked is tested by simmering a half inch wedge in water until tender, then prodding to see if its shape is intact. The apple can then be tasted to see how its flavour has been maintained and if sugar should be added.[2]

Apples can be cooked down into sauce, apple butter, or fruit preserves. They can be baked in an oven and served with custard, and made into pies or apple crumble. In the UK roast pork is commonly served with cold apple sauce made from boiled and mashed apples.

A baked apple is baked in an oven until it has become soft. The core is usually removed before baking and the resulting cavity stuffed with fruits, brown sugar, raisins, or cinnamon, and sometimes a liquor such as brandy. An apple dumpling adds a pastry crust.

John Claudius Loudon wrote in 1842:[3]

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History

Popular cooking apples in US, in the late 19th century:

Tart varieties:

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  • Duchess of Oldenburg
  • Fallawater
  • Gravenstein
  • Horse
  • Keswick Codlin
  • Red Astrachan
  • Rhode Island Greening
  • Tetofsky

Sweet varieties:

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  • Golden Sweet
  • Maverack Sweet
  • Peach Pound Sweet
  • Tolman Sweet
  • Willis Sweet[4]

Popular cooking apples in early 20th century England:

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  • Alfriston
  • Beauty of Kent
  • Bismark
  • Bramley
  • Cox Pomona
  • Dumelow
  • Ecklinville
  • Emneth Early
  • Golden Noble
  • Grenadier
  • Lord Grosvenor
  • Lord Derby
  • Newton Wonder
  • Stirling Castle
  • Warner's King[5]

Cooking apple cultivars

D = Dual purpose (table + cooking); Cooking result:[6] P = puree, K = keeps shape

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See also

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References

  1. ^ Page Module:Citation/CS1/styles.css has no content.Geissler, Catherine; Vaughan, John A.M. (1997). The New Oxford Book of Plants. Oxford: Oxford University Press. ISBN 0-19-854825-7.
  2. ^ Page Module:Citation/CS1/styles.css has no content.Waters, Alice (2002). Chez Panisse Fruit (First ed.). New York: HarperCollins. p. 4. ISBN 0-06-019957-1.
  3. ^ Page Module:Citation/CS1/styles.css has no content.Loudon, J.C. (1842), The Suburban Horticulturist; Or, an Attempt to Teach the Science and Practice of the Culture and Management of the Kitchen, Fruit, and Forcing Garden to Those who Have Had No Previous Knowledge Or Practice in These Departments of Gardening, London: William Smith, p. 529
  4. ^ Page Module:Citation/CS1/styles.css has no content.Downing, A.J. (1885). Fruits and Fruit-Trees of America. New York: John Wiley & Son.
  5. ^ Page Module:Citation/CS1/styles.css has no content.Bunyard, Geo. (1906). Saunders, Geo. S (ed.). "Foreign Competition and How to Meet It". Journal of the Royal Horticultural Society. XXX: 5.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Morgan, Joan; Richards, Alison (1993). The Book of Apples. Brogdale Horticultural Trust. ISBN 0091777593.
  7. ^ Page Module:Citation/CS1/styles.css has no content.Hogg, Robert (1862). The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain (2nd ed.). London: Journal of Horticulture. Retrieved 22 February 2016 – via ChestofBooks.com.
  8. ^ Page Module:Citation/CS1/styles.css has no content.Fertig, Judith M. (2011). Prairie Home Cooking. Houghton Mifflin Harcourt. p. 69. ISBN 978-1558325821.
  9. ^ a b Page Module:Citation/CS1/styles.css has no content.Thomas, Harry Higgott (1902). The Book of the Apple. J. Lane. pp. 71.
  10. ^ Page Module:Citation/CS1/styles.css has no content.Mulvihill, Mary (2003). Ingenious Ireland. Simon and Schuster. p. 135. ISBN 0684020947.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Callery, Emma; Steel, Susannah, eds. (2012). "Season's best apples". Cooking Season by Season: 1,000 Recipes to Cook Through the Year. DK. pp. 334–335. ISBN 978-0-7566-9819-5.
  12. ^ a b c d e f Page Module:Citation/CS1/styles.css has no content.Platt, Rutherford (2014). 1001 Questions Answered About Trees. Courier Dover Publications. p. 169. ISBN 978-0486167817.
  13. ^ Page Module:Citation/CS1/styles.css has no content."Apples". Dutch Kills CSA. 24 October 2018. Retrieved 18 September 2024.
  14. ^ Page Module:Citation/CS1/styles.css has no content.Weathers, John (1901). A Practical Guide to Garden Plants. Longmans, Green. pp. 1056–1059.
  15. ^ Page Module:Citation/CS1/styles.css has no content."Apple Varieties and Their Uses". Knox County Farm Bureau Bulletin. Vol. IV, no. 10. October 1924. p. 6.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Gordon, Don (1991). Growing Fruit in the Upper Midwest. University of Minnesota Press. p. 47. ISBN 1452901066.

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