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The Apple Slice: My life as a teacher and other musings…

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It’s really up to you what type of apples you use. Granny Smiths are always fantastic in baked goodies, but if you have some Pink Lady or Jazz lying around, they’re fine too. If you’re all out of fresh ones, you can always use tinned apple slices. Dig in while it’s warm. Give everyone a fork and dive right in. It’ll be warm and gooey and taste like apple pie.

Once you cut open an apple you will find that the center of an apple is hard compared to the flesh. This middle part of the apple is called the core. Inside the core the seeds are held. Then, there is the texture; we’ve got light and spongy, dense and pudding like, and even some that are almost like scones. my inlaws, NYE 2018, my oldest’s 18th birthday LinsFood’s Dorset Apple Cake The water and salt on the surface of the apple slice interfere with oxygen reaching the fruit’s surface and therefore slowing down oxidation. Final Words on the Apple Oxidation ExperimentI appropriated her cookbook some time ago because she doesn’t actually cook. Hasn’t since I met her over 20 years ago, and according to my late husband, hasn’t cooked “properly” for as long as he can remember.

To understand the results, let’s explore the science behind oxidation. Science Behind Why Apples Turn Brown Since lemon juice worked so well, we at first thought acidic liquids, or liquids with a low pH level, would prevent the apple from browning. However, vinegar has a low pH level as well and it seemed to have accelerated the browning. So either we made an error in the experiment, or something else is at play here. Step 2 - In a large bowl, whisk the cake flour, baking powder, coconut, sugar and salt until combined. Add the melted butter and mix and then press into the prepared tin and bake for 20 minutes or until set. In a large mixing bowl, add flour, sugar, coconut and salt. Stir together. Add melted butter and stir until combined. Mixture should resemble wet sand. There seem to be many ways to prevent apples from browning. Salt water seems to be the best solution, but you would need to wash the salt off the apple afterward if you don’t want the salty taste.I use the same buttery crust from our popular Coconut Jam Slice. It’s soft, sweet and melts-in-your-mouth. Then we add a layer of canned apples. I tested this recipe with fresh apples, but found canned apples worked better. The recipe below calls for a small amount of preparation, some stove-top simmering and baking. Preparing and combining the ingredients takes less than 15 minutes and the oven does the rest of the work. Cook the apples slowly in a covered saucepan with the sugar, water, lemon zest and cinnamon. When they are soft, put them in a bowl to cool. I'm not an early morning person but a couple of weeks ago I had to wake up early for an event and that turned out to be a most fortuitous thing indeed. It was early and Mr NQN had just left for work. Bleary eyed, I stumbled out of the bedroom and saw Teddy asleep in the lounge room wrapped up in a blanket. I said good morning to him and gave him a kiss and then I turned my head as I heard a strange hissing noise. It was coming from the kitchen. The British apple cake itself has a few versions, but where I live, on the south coast of England, it is the Dorset Apple Cake that is the most popular. Because we’re in Dorset! moist and tangy, there’s nothing like it! Dorset Apple Cake Recipe

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