On food and cooking the science and lore of the kitchen ( PDFDrive ) 686

hemisphere countries supplementing northern
stored apples during the off-season, and
commonvarietiesaslikelytohavecomefrom
Asia(e.g.,Fuji,fromJapan)asfromtheWest.
There are several thousand named apple
varieties, which can be divided into four
generalgroups.

Pome fruits and the flower from which they
arise. The edible portion of apples and pears
derives from the flower base, or receptacle.
Because the ovary is set below most of the
flowerparts,theflowerremainsascaratthe
bottomofthefruit.
Ciderapples(mainlytheEuropean
nativeMalussylvestris)arehigh-acid
fruitsrichinastringenttannins,qualities


thathelpcontrolthealcoholic
fermentationandclarifytheliquid
(tanninscross-linkproteinandcell-wall
particlesandcausethemtoprecipitate).
They’reusedonlyincidermaking.
Dessertoreatingapplesarecrispand
juicy,andhaveapleasingbalance
betweensourandsweetwheneatenraw
(pH3.4,15%sugar),butbecome
relativelyblandwhencooked.Mostof
theapplesinsupermarketsandproduce
marketsaredessertapples.

Cookingapplesaredistinctlytartwhen
raw(apHaround3andsugarcontent
around12%),well-balancedwhen
cooked,andhaveafirmfleshthattends
tomaintainitsstructurewhenheatedin
piesortarts,ratherthanfalling
immediatelyintoapureeor—asin
someearly“codling”varieties—intoa
fluffyfroth.Manycountrieshave
traditionallyhadtheirstandardcooking