Thanks, Westi.
Desserts are not really my forte but I'll have a go and say what I would do in the same situation. I hope you have some freezer space available.
Bramley apples are a very British thing, often called 'cooking apples'. (I've never seen Bramleys outside the UK.) A lot of chefs, myself included, aren't keen on Bramleys because of the texture. They turn to mush very quickly and easily. Thus we tend to use dessert apples for cooking in preference to Bramleys. Who wants to eat mushy baby food?
To prevent the brown colour you need acidulated water, which could be as simple as squeezing some lemon juice onto the fruit once it's peeled. I would then use the apples for any normal cooking purpose, eg apple sauce (to go with roast pork or pork chop, etc), apple crumble. Anything really where many Brits would reach for the Bramleys. Do take care, though, because they're much sweeter than Bramleys so don't add sugar unless you're absolutely sure the dish needs it.
Hope this helps.
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Cheers Stavaig!
I agree totally re Bramley's so don't have any of them, I have 1 mini French eating apple with a French name I can't even remember but really small fruit, a Russet which can go mushy so I tend to par cook the pastry bottom & then load it on totally fresh cut. I also have a inherited very late ripening green skinned apple from M-in-L which stores well so it will do fine as an eater over winter, but it is the main contender for the brown mush in juice. My fav is my Red Fleshed Apple, it's a beaut & makes good juice as a tiny bit bitter & any frothy bits are pink & if you leave them a bit in the bottle it rises & you can just squeeze it out of the top of the bottle & freeze.
I do squeeze Lemon juice over them when cutting them but many go brown just prepping the rest but I don't mix it the LJ in water. I'll give it a try! Thanks very much!
I agree totally re Bramley's so don't have any of them, I have 1 mini French eating apple with a French name I can't even remember but really small fruit, a Russet which can go mushy so I tend to par cook the pastry bottom & then load it on totally fresh cut. I also have a inherited very late ripening green skinned apple from M-in-L which stores well so it will do fine as an eater over winter, but it is the main contender for the brown mush in juice. My fav is my Red Fleshed Apple, it's a beaut & makes good juice as a tiny bit bitter & any frothy bits are pink & if you leave them a bit in the bottle it rises & you can just squeeze it out of the top of the bottle & freeze.
I do squeeze Lemon juice over them when cutting them but many go brown just prepping the rest but I don't mix it the LJ in water. I'll give it a try! Thanks very much!
Westi
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I like Cadburys Cocoa and it is my bedtime drink but at £4-25 a canister in my local Supermarket it may a luxury soon!!
Regards snooky
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A balanced diet is a beer in both hands!
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I've never tried to make my own cocoa drink. But I have made Hot Chocolate from scratch. I can tell you it's a hundred times better than the usual stuff you buy in a canister.
You're worth a bit of luxury, better to spend the money on better products, though. And they might even cost less that the big brand name stuff sold in supermarkets.
I had a really good recipe but we had about a dozen house moves and several new computers... so I'll have to dig it out. And look at the cost factor. Will get back to you.
(I'm still reeling over the appalling lack of professionalism of the British Embassy, Kyiv. Of course that's just my opinion and maybe they misunderstood something.)
You're worth a bit of luxury, better to spend the money on better products, though. And they might even cost less that the big brand name stuff sold in supermarkets.
I had a really good recipe but we had about a dozen house moves and several new computers... so I'll have to dig it out. And look at the cost factor. Will get back to you.
(I'm still reeling over the appalling lack of professionalism of the British Embassy, Kyiv. Of course that's just my opinion and maybe they misunderstood something.)
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Hi Stravaig, good to see you online. I hope you are feeling more yourself. Don't angst about the British Embassy, it is pretty much programmed to be rude & intimidating in overseas postings, I had loads of shite from them when I came over & I can imagine they are pretty angsty as individuals in a war zone & being a bit testy with the work volume. They more or less dictated I married hubby as were not going to renew my visa - 6 weeks & then deported even though we had got engaged & Church booked for summer, with a proper do they said that was to distract & could be cancelled without their knowledge.
I'm glad you posted as want to ask if you have a good recipe for a Chinese/Japanese broth as a soup base. I had a really nice one which had all the usual Chinese things anticipated for umami but in measurements so overall flavour carried a bit of each taste without one out thugging the rest. It was a hand written & lost at some point. No hurry, only just planted the overwintering Chinese plants but as usual if it pops in my head I have to write it down.
I'm glad you posted as want to ask if you have a good recipe for a Chinese/Japanese broth as a soup base. I had a really nice one which had all the usual Chinese things anticipated for umami but in measurements so overall flavour carried a bit of each taste without one out thugging the rest. It was a hand written & lost at some point. No hurry, only just planted the overwintering Chinese plants but as usual if it pops in my head I have to write it down.
Westi