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Cooking apple

{{short description|Apple that is used primarily for cooking}}

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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.{{cite book |author1=Geissler, Catherine |author2=Vaughan, John A.M. |title=The New Oxford Book of Plants |date=1997 |publisher=Oxford University Press |location=Oxford |isbn=0-19-854825-7}} 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.{{cite book |last1=Waters |first1=Alice |title=Chez Panisse Fruit |date=2002 |publisher=HarperCollins |location=New York |isbn=0-06-019957-1 |page=4 |edition=First}}

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:{{citation |author=Loudon, J.C. |year=1842 |page=529 |title=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 |publisher=William Smith |location=London |url=https://books.google.com/books?id=A4lhAAAAcAAJ}}

{{quote|Properties of a good apple — Apples for table are characterised by a firm pulp, elevated, poignant flavour, regular form, and beautiful colouring; those for kitchen use by the property of falling as it is technically termed, or forming in general a pulpy mass of equal consistency when baked or boiled, and by a large size. Some sorts of apples have the property of falling when green, as the Keswick, Carlisle, Hawthornden, and other codlins; and some only after being ripe, as the russet tribes. Those with this property when green are particularly valuable for affording sauces to geese early in the season, and for succeeding the gooseberry in tarts.}}

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

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Sweet varieties:

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  • Golden Sweet
  • Maverack Sweet
  • Peach Pound Sweet
  • Tolman Sweet
  • Willis Sweet{{cite book |last1=Downing |first1=A.J. |title=Fruits and Fruit-Trees of America |date=1885 |publisher=John Wiley & Son |location=New York}}

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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{{cite journal |last1=Bunyard |first1=Geo. |editor1-last=Saunders |editor1-first=Geo. S |title=Foreign Competition and How to Meet It |journal=Journal of the Royal Horticultural Society |date=1906 |volume=XXX |page=5}}

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Cooking apple cultivars

D = Dual purpose (table + cooking); Cooking result:{{cite book |author1=Morgan, Joan |author2=Richards, Alison |title=The Book of Apples |date=1993 |publisher=Brogdale Horticultural Trust |isbn=0091777593}} P = puree, K = keeps shape

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See also

{{Portal|Food}}

References

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{{cite book | url=https://archive.org/details/apracticalguide01weatgoog | title=A Practical Guide to Garden Plants | publisher=Longmans, Green | author=Weathers, John | year=1901 | pages=[https://archive.org/details/apracticalguide01weatgoog/page/n1072 1056]–1059}}

{{cite book | url=https://archive.org/details/bookapple00robegoog | title=The Book of the Apple | publisher=J. Lane | author=Thomas, Harry Higgott | year=1902 | pages=[https://archive.org/details/bookapple00robegoog/page/n87 71]}}

{{cite book | url=https://books.google.com/books?id=tL2fAwAAQBAJ&pg=PA169 | title=1001 Questions Answered About Trees | publisher=Courier Dover Publications | author=Platt, Rutherford | year=2014 | pages=169 | isbn=978-0486167817}}

{{cite book | url=https://books.google.com/books?id=9yA2Q0Y-uOkC&pg=PA69 | title=Prairie Home Cooking | publisher=Houghton Mifflin Harcourt | author=Fertig, Judith M. | year=2011 | pages=69 | isbn=978-1558325821}}

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Category:Apples

Category:Apple dishes

Category:Baked foods