The Difference Between Cooking Apples and Regular Apples
Cooking apples and regular apples, while both beloved fruits, have distinct characteristics that set them apart. Understanding these differences can help you choose the right apple for your cooking needs and enjoy the best flavor and texture.
Flavor Differences
The primary distinction between cooking apples and regular apples lies in their flavor profiles. Cooking apples are generally more tart and acidic, which makes them ideal for cooking and baking. Varieties like Granny Smith and Bramley are popular choices for their ability to hold their shape and retain flavor during cooking. On the other hand, regular apples tend to be sweeter and milder, making them more enjoyable for eating fresh. Varieties such as Fuji, Gala, and Honeycrisp fall under this category, known for their appealing texture and flavor when consumed raw.
Texture Differences
Texture also plays a crucial role in distinguishing these apples. Cooking apples are often firmer and denser, which helps them maintain their structure during cooking. While they can become soft, they generally retain some texture. This firmness is ideal for baking, stewing, or making sauces and pies. In contrast, regular apples are usually crisper and juicier, making them perfect for snacking or using in salads and fresh dishes.
The choosing between cooking apples and regular apples depends on the intended dish and desired flavor profile. COOKING apples are best suited for baking, stewing, or making sauces and pies. Their tartness balances the sweetness in desserts, providing a flavorful result. For instance, Bramley apples can easily break down into a mush within ten minutes, making them perfect for apple sauce. Alternatively, Granny Smith apples, which are drier and hold their shape, are ideal for pies. Macintosh apples, while great for fresh eating, also make wonderful apple sauce due to their ability to break down into a nice mush with a balanced taste.
While you can use regular apples in cooking, the properties that make some varieties, like Honeyscrisp, so delightful when eaten fresh—super juicy and crisp—may not work well in cooked dishes. These apples tend to be too wet when baked into a cake. In contrast, Granny Smith or other Greening varieties are appreciated for their firmness, which helps them retain shape during cooking.
Special Considerations for Cooking Apples
Cooking apples like Bramley or Grenadier are known for their tendency to break down easily when cooked. This breakdown is highly desirable for certain applications, such as making apple sauce, where the apples turn into a mush. However, if you're baking a crumble, pie, or an apple betty, you may prefer the apples to retain some structure. In such cases, you can soften the apples in the oven with a little water before adding your topping.
It's important to note that while eating apples like Granny Smith may not be ideal for every cooking application, they can still be used in French dishes like tarte tatin, where the cooked product needs to retain some apple crispness.
Health Benefits and Consumption
According to Edgar Cayce, eating apples all by themselves is considered healthy as it helps cleanse the body. However, he advised against eating apples with other foods. If the apple is cooked, like in applesauce, it can be consumed anytime with any meal. Cider apples have their own unique set of properties. Some varieties, known for their tannic and bitter taste, are so unpleasant that they are called "spitters". Despite their strong flavor, they are ideal for making cider due to their high tannin content.
In conclusion, the choice between cooking apples and regular apples depends on the specific requirements of your recipe. By understanding the flavor, texture, and uses of each type, you can ensure you get the best results in your cooking and savor the delights of both apples.