| When buying apples, look for those that
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| | their apple pies firm by treating them
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| are firm and brightly colored. Shiny red
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| | with calcium while home bakers will have
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| for Macintosh, Rome and red Delicious.
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| | to rely on careful timing.To prevent
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| Clear green for Granny Smith and golden
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| | baked apples from melting into mush, core
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| yellow for Delicious. Always avoid
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| | the apple and fill the center with sugar
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| bruised apples. When an apple is damaged,
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| | or raisins to absorb the moisture
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| the injured cells release
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| | released as the apple cooks. Cutting away
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| polyphenoloxidase, an enzyme that hastens
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| | a circle of peel at the top will allow
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| the oxidation of phenols in the apple,
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| | the fruit to swell without splitting the
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| producing brownish pigments that darken
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| | skin.Red apple skins are colored with red
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| the fruit. It's easy to check loose
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| | anthocyanin pigments. When an apple is
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| apples. If you buy them packed in a
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| | cooked, the anthocyanins combine with
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| plastic bag, turn the bag upside down and
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| | sugars to form irreversible brownish
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| examine the fruit.Store apples in the
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| | compounds. Apples can be process by
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| refrigerator. Cool storage keeps them
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| | drying. To keep apple slices from turning
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| from losing the natural moisture that
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| | brown as they dry, apples may be treated
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| makes them crisp. It also keeps them from
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| | with sulfur compounds but that may cause
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| turning brown inside, near the core, a
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| | serious allergic reactions in people
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| phenomenon that occurs when apples are
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| | allergic to sulfites.Besides, apple could
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| stored at warm temperatures. Apples can
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| | also be made into juice. Clear apple
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| be stored in a cool, dark cabinet with
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| | juice has been filtered to remove the
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| plenty of circulating air.Check the
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| | pulp. Ninety-eight percent of all juices,
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| apples from time to time. They store
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| | including apple juices, sold in the
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| well, but the longer the storage, the
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| | United States are pasteurized to stop all
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| greater the natural loss of moisture and
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| | natural enzyme action that would
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| the more likely the chance that even the
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| | otherwise turn sugars to alcohols,
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| crispest apple will begin to taste
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| | eventually producing the mildly alcohol
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| mealy.When preparing apples, do not peel
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| | beverage known as apple cider (non
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| or slice an apple until you are ready to
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| | alcoholic cider is plain apple juice).
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| use it. When you cut into the apple, you
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| | Pasteurization also protects juices from
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| tear its cells, releasing
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| | potentially harmful bacterial and mold
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| polyphenoloxidase, an enzyme that darkens
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| | contamination.Apples also have medical
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| the fruit. Acid inactivates
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| | benefits. They are use as an
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| polyphenoloxidase, so you can slow the
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| | antidiarrheal. The pectin in apple is a
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| browning (but not stop it completely) by
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| | natural antidiarrheal that helps solidify
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| dipping raw sliced and/or peeled apples
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| | stool. Shaved raw apple is sometimes used
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| into a solution of lemon juice and water
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| | as a folk remedy for diarrhea, and
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| or vinegar and water or by mixing them
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| | purified pectin is an ingredient in many
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| with citrus fruits in a fruit salad.
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| | over-the-counter antidiarrheals.Apples
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| Polyphenoloxidase also works more slowly
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| | can also be used to lower cholesterol
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| in the cold, but storing peeled apples in
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| | levels. Soluble fiber (pectin) may
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| the refrigerator is much less effective
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| | interfere with the absorption of dietary
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| than immersing them in an acid bath.When
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| | fats, including cholesterol. The exact
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| you cook an unpeeled apple, insoluble
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| | mechanism by which this occurs is still
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| cellulose and lignin will hold the peel
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| | unknown, but one theory is that the
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| intact through all normal cooking. The
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| | pectins in the apple may form a gel in
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| flesh of the apple, though, will fall
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| | your stomach that sops up fats and
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| apart as the pectin in its cell walls
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| | cholesterol, carrying them out of your
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| dissolves and the water inside its cell
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| | body as waste.Cindy is the host of a
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| swells, rupturing the cell walls and
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| | Free Asian Recipes website dedicated to
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| turning the apples into applesauce.
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| | all things on Asian Cooking and Culinary
|
| Commercial bakers keep the apples in
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| | Guide.
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