If you've stepped foot in a grocery store in the past two weeks I don't have to tell you that apple season is officially here. I've always been a fruit person but I have to admit that a raw apple is by no means my favorite fruit to eat on its own. However, when it comes to cooking and baking I am jazzed to use these babies, especially now when they are at their peak. Apple cake, apple pie, apple sauce, apple juice....I even had some apple wine this weekend. It's ALL grand. When I started culinary school last year, apples were very present in our repertoire being that they were in season. At Ballymaloe there were essentially three types of apples: eating apples, baking apples and cooking apples. This was a totally new phenomenon to me. I had no idea that some apples were better suited for cooking than eating (add that to the list of things I thought I knew about cooking before attending culinary school). If you've baked with apples before, this probably makes sense. When apples cook, they break down and some apples hold their shape when cooked while others fall apart. When you're baking, more often than not you want your apples to keep their shape so you want to buy very firm apples. When cooking with apples you're more likely to be making some sort of sauce so you'll want an apple that easily breaks down. It's a lot to think about, I know. Allow me to simplify things by giving you the top 3 Kate Uncorked picks for both baking and cooking! Enjoy!
Top 3 Apples for Baking:
Top 3 Apples for Cooking: