William Penn Life, 2015 (50. évfolyam, 1-12. szám)
2015-11-01 / 11. szám
Kitel» An apple primer, part 2 FÁRADJON BE A MAGYAR KONYHÁBA! Last month, we discussed choosing the right apple for your recipe. A wise cook will use a mélange of apples, more than one variety, to obtain great aroma, flavor and body in a dish. If you want your cooking to go from okay to gourmet, find ways to impart flavor wherever you can in your recipes. An excellent example would be using at least two types of apples in whatever you are making. While you may choose from the assortment of apples available in your local supermarket, nothing beats fresh from the farm. If you're fortunate to live in a prime applegrowing area—such as New England, Pennsylvania or Ohio—you get the best apples all season long. I am lucky that there are many farm stands right outside of Philadelphia with a plethora of apples to choose for my recipes. Here are some seldom known facts about storing or keeping your apples. Once an apple is picked, it starts to respire. Exposure to oxygen causes the apple to discharge ethylene gas, which will make the apple ripen faster if it is in a closed container or in a drawer in your refrigerator. Most commercial apple farms put their apples in a sealed room then pump in nitrogen, which stops the respiring process. The apples are basically put to sleep in a blanket of nitrogen lasting up to about six months. Once the apples are removed from the nitrogen blanket, the aging process continues. If you want to store apples in your home for long periods of time, try this easy method: rinse your apples in cold water, shake off the excess water, then place them in a plastic bag. Punch some small holes in the bag and place it in the coldest part of your refrigerator, usually in the back bottom shelf. Here's another factor affecting flavor you need to consider when using apples in any recipe: should you peel your apples or leave the skin on? Apple skin has a lot of taste which adds more complexity to your dish. If you don't believe me, just taste the skin next time you decide to peel your apples. Some apple varieties have heavy, bitter skins, but most apples have a tasty skin. To prove this point, the next time you make applesauce, leave the skin on the apples and compare with regular peeled apple sauce. You will be amazed at the difference. The skin will also hold the apple pieces together if you are making a stuffing, pie or just baking the apple whole. Of course, there are recipes for which you really should peel your apples, such as desserts like open-faced tarts, galettes, or, my favorite, Apple Tarte Tatin in which you would caramelize or glaze the apples for eye appeal and extra flavor. So, now you know a bit more about apples and how to further enhance and enjoy their flavor. Chef Vilmos and I have gotten many requests for recipes that use apples in the main entrée or as a compliment to the entrée. Here are some recipes that fit that menu plus others you can try all month long, especially around Thanksgiving. Have a great month! Jó ótiHÍ^at/ Jösz The Hungarian Kitchen is a trademark of William S. Vasvary.
