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[[File:Bratapfel.jpg|thumb|Baked apple with [[vanilla]] sauce]]
[[File:Bratapfel.jpg|thumb|Baked apple with [[vanilla]] sauce]]


A '''cooking apple''' or '''culinary apple''' is an [[apple]] that is used primarily for cooking, as opposed to a ''[[Table apple|dessert apple]]'', which is eaten raw, or a cider apple, which is used for making cider. Cooking apples are generally larger, and can be tarter than dessert varieties. Some varieties have a firm flesh that does not break down much when cooked. Culinary varieties with a high acid content produce froth when cooked, which is desirable for some recipes.<ref>Vaughan, J.G. and Geissler, C.A. (1997), ''The New Oxford Book of Food Plants'', Oxford University Press.</ref> Britain grows a large range of apples specifically for cooking. Worldwide, dual-purpose varieties (for both cooking and eating raw) are more widely grown.
A '''cooking apple''' or '''culinary apple''' is an [[apple]] that is used primarily for cooking, as opposed to a ''[[Table apple|dessert apple]]'', which is eaten raw. Cooking apples are generally larger, and can be tarter than dessert varieties. Some varieties have a firm flesh that does not break down much when cooked. Culinary varieties with a high acid content produce froth when cooked, which is desirable for some recipes.<ref>The new Oxford book of food plants|Vaughan & Geissler</ref> Britain grows a large range of apples specifically for cooking. Worldwide, dual-purpose varieties (for both cooking and eating raw) are more widely grown.

The best baking apples tend to have dense flesh that will remain intact when cooked, and enough acidity (tartness) to stand out against other flavors. <ref>Mogannam, Sam and Gough, Dabney (2011). ''Bi-Rite Market's Eat Good Food'', Ten Speed Press, p.152.</ref>

To test the baking qualities of a particular apple, cut a half inch wedge of apple, peel it and place it in a saucepan with just enough water to cover it. Bring the water to a boil and then simmer, until the apple is tender. Prod the apple to see if it has maintained its shape. Taste the apple to see how much flavor it has maintained and how much sugar it will need. <ref>Waters, Alice (2002). ''Chez Panisse Fruit'', Harper Collins, p. 4.</ref>
<ref>Vaughan, Kelly (2023). [https://www.marthastewart.com/8016487/best-apple-varieties-for-baking ''The Best Apples for Baking Pies, Cobblers, and Other Dishes, According to Apple Farmers'',] MarthaStewart.com.</ref>


Apples can be cooked down into [[Apple sauce|sauce]], [[apple butter]], or [[fruit preserves]]. They can be baked in an oven and served with [[custard]], and made into pies or [[apple crumble]]. In the [[United Kingdom|UK]] roast pork is commonly served with cold [[apple sauce]] made from boiled and mashed apples.
Apples can be cooked down into [[Apple sauce|sauce]], [[apple butter]], or [[fruit preserves]]. They can be baked in an oven and served with [[custard]], and made into pies or [[apple crumble]]. In the [[United Kingdom|UK]] roast pork is commonly served with cold [[apple sauce]] made from boiled and mashed apples.


A [[baked apple]] is [[baking|baked]] in an [[oven]] until it has become soft. The core is usually removed before baking, and the resulting cavity stuffed with fruits, [[brown sugar]], [[raisin]]s, or [[cinnamon]], and sometimes a liquor such as [[brandy]]. An [[apple dumpling]] adds a pastry crust.
A [[baked apple]] is [[baking|baked]] in an [[oven]] until it has become soft. The core is usually removed and the resulting cavity stuffed with fruits, [[brown sugar]], [[raisin]]s, or [[cinnamon]], and sometimes a liquor such as [[brandy]]. An [[apple dumpling]] adds a pastry crust.


[[John Claudius Loudon]] wrote in 1842:<ref>{{citation |author=Loudon, J.C. |year=1842 |page=529 |title=The Suburban Horticulturist; Or, an Attempt to Teach the Science and Practice of the Culture and Management of the Kitchen, Fruit, and Forcing Garden to Those who Have Had No Previous Knowledge Or Practice in These Departments of Gardening |publisher=William Smith |location=London |url=https://books.google.com/books?id=A4lhAAAAcAAJ}}</ref>
[[John Claudius Loudon]] wrote in 1842:<ref>{{citation |author=Loudon, J.C. |year=1842 |page=529 |title=The Suburban Horticulturist; Or, an Attempt to Teach the Science and Practice of the Culture and Management of the Kitchen, Fruit, and Forcing Garden to Those who Have Had No Previous Knowledge Or Practice in These Departments of Gardening |publisher=William Smith |location=London |url=https://books.google.com/books?id=A4lhAAAAcAAJ}}</ref>
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**Peach Pound Sweet
**Peach Pound Sweet
**Tolman Sweet
**Tolman Sweet
**Willis Sweet<ref>Downing, A.J. (1885). ''Fruits and Fruit-Trees of America'', J. Wiley & Son.</ref>
**Willis Sweet<ref>Downing, ''Fruits and Fruit-Trees of America'', 1885</ref>
*Popular cooking apples in early 20th century England:
*Popular cooking apples in early 20th century England:
**Alfriston
**Alfriston
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**Newton Wonder
**Newton Wonder
**Stirling Castle
**Stirling Castle
**Warners King.<ref>''Journal of the Royal Horticultural Society'' (1906).</ref>
**Warners King.<ref>''Journal of the Royal Horticultural Society'', 1906</ref>


==Cooking apple cultivars==
==Cooking apple cultivars==
{{List to table|date=September 2024}}
{{List to table|date=September 2024}}
D = Dual purpose (table + cooking); Cooking result:<ref>Richards, Alison and Morgan, Joan (1993). ''The Book of Apples'', Ebury Publishing.</ref> P = puree, k = keeps shape
D = Dual purpose (table + cooking); Cooking result:<ref>{{Cite book |title=The Book of Apples |year=1993}}</ref> P = puree, k = keeps shape
{{div col|colwidth=22em}}
{{div col|colwidth=22em}}
* Alfriston P
* Alfriston P

Revision as of 19:08, 10 September 2024

Bramley apples
Granny Smith apples
Red Gravenstein apples
Yellow Gravenstein
Baked apple with vanilla sauce

A cooking apple or culinary apple is an apple that is used primarily for cooking, as opposed to a dessert apple, which is eaten raw. Cooking apples are generally larger, and can be tarter than dessert varieties. Some varieties have a firm flesh that does not break down much when cooked. Culinary varieties with a high acid content produce froth when cooked, which is desirable for some recipes.[1] Britain grows a large range of apples specifically for cooking. Worldwide, dual-purpose varieties (for both cooking and eating raw) are more widely grown.

Apples can be cooked down into sauce, apple butter, or fruit preserves. They can be baked in an oven and served with custard, and made into pies or apple crumble. In the UK roast pork is commonly served with cold apple sauce made from boiled and mashed apples.

A baked apple is baked in an oven until it has become soft. The core is usually removed and the resulting cavity stuffed with fruits, brown sugar, raisins, or cinnamon, and sometimes a liquor such as brandy. An apple dumpling adds a pastry crust.

John Claudius Loudon wrote in 1842:[2]

Properties of a good apple — Apples for table are characterised by a firm pulp, elevated, poignant flavour, regular form, and beautiful colouring; those for kitchen use by the property of falling as it is technically termed, or forming in general a pulpy mass of equal consistency when baked or boiled, and by a large size. Some sorts of apples have the property of falling when green, as the Keswick, Carlisle, Hawthornden, and other codlins; and some only after being ripe, as the russet tribes. Those with this property when green are particularly valuable for affording sauces to geese early in the season, and for succeeding the gooseberry in tarts.

History

Popular cooking apples in US, in the late 19th century:

  • Tart varieties:
    • Duchess of Oldenburg
    • Fallawater
    • Gravenstein
    • Horse
    • Keswick Codlin
    • Red Astrachan
    • Rhode Island Greening
    • Tetofsky
  • Sweet varieties:
    • Golden Sweet
    • Maverack Sweet
    • Peach Pound Sweet
    • Tolman Sweet
    • Willis Sweet[3]
  • Popular cooking apples in early 20th century England:
    • Alfriston
    • Beauty of Kent
    • Bismark
    • Bramley
    • Cox Pomona
    • Dumelow
    • Ecklinville
    • Emneth Early
    • Golden Noble
    • Grenadier
    • Lord Grosvenor
    • Lord Derby
    • Newton Wonder
    • Stirling Castle
    • Warners King.[4]

Cooking apple cultivars

D = Dual purpose (table + cooking); Cooking result:[5] P = puree, k = keeps shape

See also

References

  1. ^ The new Oxford book of food plants|Vaughan & Geissler
  2. ^ Loudon, J.C. (1842), The Suburban Horticulturist; Or, an Attempt to Teach the Science and Practice of the Culture and Management of the Kitchen, Fruit, and Forcing Garden to Those who Have Had No Previous Knowledge Or Practice in These Departments of Gardening, London: William Smith, p. 529
  3. ^ Downing, Fruits and Fruit-Trees of America, 1885
  4. ^ Journal of the Royal Horticultural Society, 1906
  5. ^ The Book of Apples. 1993.
  6. ^ Hogg, Robert (1862). The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain (2nd ed.). London: Journal of Horticulture. Retrieved 22 February 2016 – via ChestofBooks.com.
  7. ^ Fertig, Judith M. (2011). Prairie Home Cooking. Houghton Mifflin Harcourt. p. 69. ISBN 978-1558325821.
  8. ^ a b Thomas, Harry Higgott (1902). The Book of the Apple. J. Lane. pp. 71.
  9. ^ Mulvihill, Mary (2003). Ingenious Ireland. Simon and Schuster. p. 135. ISBN 0684020947.
  10. ^ Callery, Emma; Steel, Susannah, eds. (2012). "Season's best apples". Cooking Season by Season: 1,000 Recipes to Cook Through the Year. DK. pp. 334–335. ISBN 978-0-7566-9819-5.
  11. ^ a b c d e f Platt, Rutherford (2014). 1001 Questions Answered About Trees. Courier Dover Publications. p. 169. ISBN 978-0486167817.
  12. ^ Weathers, John (1901). A Practical Guide to Garden Plants. Longmans, Green. pp. 1056–1059.
  13. ^ "Apple Varieties and Their Uses". Knox County Farm Bureau Bulletin. Vol. IV, no. 10. October 1924. p. 6.
  14. ^ Gordon, Don (1991). Growing Fruit in the Upper Midwest. University of Minnesota Press. p. 47. ISBN 1452901066.
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