Cooking apple (original) (raw)
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. Britain grows a large range of apples specifically for cooking. Worldwide, dual-purpose varieties (for both cooking and eating raw) are more widely grown. John Claudius Loudon wrote in 1842:
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| dbo:abstract | 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. Britain grows a large range of apples specifically for cooking. Worldwide, dual-purpose varieties (for both cooking and eating raw) are more widely grown. 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. Bramley apple is by far the most popular cooking apple in the United Kingdom, while Granny Smith may be the most popular in the United States and Australia (where it originated). A baked apple is baked in an oven until it has become soft. The core is usually removed 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: 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. (en) Les pommes à cuire sont un groupe de cultivars de pommes consommées principalement après cuisson, par opposition aux pommes de table, destinées à être mangées crues, et aux pommes à cidre. La Belle de Boskoop ou Boskoop en est un exemple type. Cependant, les pommes de table sont souvent utilisées en pâtisserie. Pour les compotes, elles seront choisies parmi celles qui se « soufflent » ou fondent à la cuisson: * Belchard * Belle de Boskoop * * * * Chanteclerc * Éclat * Jonagold * Reine des Reinettes * Reinette grise du Canada * Rambour d’hiver * * Pour les tartes et autres pâtisseries, les pommes caramélisées ce sera plutôt des variétés qui restent fermes après cuisson : * Ariane * * Braeburn * Bramley * Calville blanc d’hiver * Court-Pendu, Reinette d'Orléans * * Elstar * Fuji * Gala * Golden Delicious * Granny Smith * Pink Lady * Royal Gala * * * Reinette de Brive * Reinette du Mans Pour la tarte Tatin qui nécessite une caramélisation des pommes avant cuisson, préférer la Boskoop, la Court-Pendu, la Golden ou la Canada. (fr) Una manzana de cocina o manzana culinaria es una manzana que se utiliza principalmente para cocinar, a diferencia de una manzana de postre, que se come cruda. Las manzanas de cocina son generalmente más grandes, y pueden ser más tardías que las variedades de postre. Algunas variedades tienen una carne firme que no se descompone mucho cuando se cocina. Las variedades culinarias con un alto contenido de ácido producen espuma cuando se cocinan, lo que es deseable para algunas recetas. Gran Bretaña cultiva una gran variedad de manzanas específicamente para cocinar. En todo el mundo, las variedades de doble propósito (tanto para cocinar como para comer crudos) se cultivan más ampliamente. Las manzanas se pueden cocinar en salsa, mantequilla de manzana o conservas de frutas. Se pueden hornear en un horno y servir con cremas, y hacer en pasteles o crujiente de manzana. En el Reino Unido el cerdo asado se sirve comúnmente con salsa de manzana fría hecha de manzanas hervidas y puré de manzanas. La es de lejos la manzana de cocina más popular en el Reino Unido, mientras que Granny Smith puede ser la más popular en los Estados Unidos y Australia (donde se originó). Una se hornea en un horno hasta que se ha vuelto suave. El núcleo se suele eliminar y la cavidad resultante rellena de frutas, azúcar morena, pasas, o canela, y a veces un licor. Un albóndigas de manzana añade una corteza de pastelería. John Claudius Loudon escribió en 1842: Propiedades de una buena manzana — Las manzanas para la mesa se caracterizan por una pulpa firme, sabor elevado, conmovedor, forma regular y coloración hermosa; aquellos para uso de la cocina por la propiedad de caer como técnicamente se denomina, o formar en general una masa pulposa de igual consistencia cuando se hornea o hierve, y por un tamaño grande. Algunos tipos de manzanas tienen la propiedad de caer cuando es verde, como el Keswick, Carlisle, Hawthornden, y otros codlins; y algunos solo después de estar maduros, como las tribus oxidadas. Aquellos con esta propiedad cuando verde son particularmente valiosos para permitir salsas a los gansos a principios de la temporada, y para suceder la grosella en tartas. (es) |
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| rdfs:comment | 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. Britain grows a large range of apples specifically for cooking. Worldwide, dual-purpose varieties (for both cooking and eating raw) are more widely grown. John Claudius Loudon wrote in 1842: (en) Una manzana de cocina o manzana culinaria es una manzana que se utiliza principalmente para cocinar, a diferencia de una manzana de postre, que se come cruda. Las manzanas de cocina son generalmente más grandes, y pueden ser más tardías que las variedades de postre. Algunas variedades tienen una carne firme que no se descompone mucho cuando se cocina. Las variedades culinarias con un alto contenido de ácido producen espuma cuando se cocinan, lo que es deseable para algunas recetas. Gran Bretaña cultiva una gran variedad de manzanas específicamente para cocinar. En todo el mundo, las variedades de doble propósito (tanto para cocinar como para comer crudos) se cultivan más ampliamente. (es) Les pommes à cuire sont un groupe de cultivars de pommes consommées principalement après cuisson, par opposition aux pommes de table, destinées à être mangées crues, et aux pommes à cidre. La Belle de Boskoop ou Boskoop en est un exemple type. Cependant, les pommes de table sont souvent utilisées en pâtisserie. Pour les compotes, elles seront choisies parmi celles qui se « soufflent » ou fondent à la cuisson: * Belchard * Belle de Boskoop * * * * Chanteclerc * Éclat * Jonagold * Reine des Reinettes * Reinette grise du Canada * Rambour d’hiver * * (fr) |
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