Chief Longwind Of The North
Certified/Certifiable
`I llike Pink Lady apples. Why do I oike Pink Lady apples? They have for me, the perfect gallamce of sour and sweet, with a strong apple flavor that is found from the skin to the core. They are crisp and juicy, and hold up well to cooking. Other premium apples, such as honeycrisp are very popular, as are other new vaieties. However, Honeycrisp apples have most of their flavor in hte skin, and the meat that directly touches the skin. Once you get deeper, they become rather bland. The same si true of many of the popular apples.
I have become more discerning of the foods I eat. Texture, flavor, moisture content, all have become impotant to me, as does the nutritional content of the foods I enjoy. I find that stone fruitss exhibit the same characteristics as apples. The best flavor comes when eating the meat of the fruit with the skins. Of course there are fruits where the skin is inedible. But for those with edible skins, this is usually the case.
My eldest daughter, some of you may remember her as Purple Aien Giraffe, uses the whole apple in her pies. She peels the, cores them, cubes them. But she has noticed the same characteristics as I have. So, she takes the peelings and boils them in a small amount of water to extract the pectin, and then blends them, and uses the resultant slurry to add flavor, fiber, and pectin to the apple filling. It makes the pie healthier, better flavored, and improves the filling testure.
As people, we tend to try and do things the easy way. Before there were blenders, it nad sence to peel the fruit, and idscared the peellings befor cooking. I mean, who wants to be eating cobler, and bite into a long strip of peach peel. Nw however, with the help of food processors,and blenders, we can easily imulsify those peelings and capture all of their goodness.
I propose that we should make use of the peelings. It's the most nutritious part of thte fruit, and really ballances, and brings out the true character of the fruit. Whether it be homemade apple butter, plum jame, or a brown betty, I believe using every edible part of the fruit will give superior, and truly gourmet results. A perfect example: that grated lemon, lime, or key lime zest adds wonderful flavor to many recipes. Would tomato peel enhance the flavor and quality of a sauce. Yes, it is tough and chewy. Let the blender take care of that aspect and then add it back into the sauce.
So that's my hypothesis. I am going to follow this mantra for the next little while, experimenting with my deserts, and cooked fruit recipes.
Shat do you think?
Seeeeeya; Chief Longwind of the North
I have become more discerning of the foods I eat. Texture, flavor, moisture content, all have become impotant to me, as does the nutritional content of the foods I enjoy. I find that stone fruitss exhibit the same characteristics as apples. The best flavor comes when eating the meat of the fruit with the skins. Of course there are fruits where the skin is inedible. But for those with edible skins, this is usually the case.
My eldest daughter, some of you may remember her as Purple Aien Giraffe, uses the whole apple in her pies. She peels the, cores them, cubes them. But she has noticed the same characteristics as I have. So, she takes the peelings and boils them in a small amount of water to extract the pectin, and then blends them, and uses the resultant slurry to add flavor, fiber, and pectin to the apple filling. It makes the pie healthier, better flavored, and improves the filling testure.
As people, we tend to try and do things the easy way. Before there were blenders, it nad sence to peel the fruit, and idscared the peellings befor cooking. I mean, who wants to be eating cobler, and bite into a long strip of peach peel. Nw however, with the help of food processors,and blenders, we can easily imulsify those peelings and capture all of their goodness.
I propose that we should make use of the peelings. It's the most nutritious part of thte fruit, and really ballances, and brings out the true character of the fruit. Whether it be homemade apple butter, plum jame, or a brown betty, I believe using every edible part of the fruit will give superior, and truly gourmet results. A perfect example: that grated lemon, lime, or key lime zest adds wonderful flavor to many recipes. Would tomato peel enhance the flavor and quality of a sauce. Yes, it is tough and chewy. Let the blender take care of that aspect and then add it back into the sauce.
So that's my hypothesis. I am going to follow this mantra for the next little while, experimenting with my deserts, and cooked fruit recipes.
Shat do you think?
Seeeeeya; Chief Longwind of the North
