If you get a taste for dried apple then I can recommend buying an apple corer-peeler-slicer tool which speeds things up no end. It takes me just under an hour to get 40 or so apples prepped and into the dehydrator. I love the stuff so I make as much as I can every year. I started off just making a tray or two in the oven though so you don't need a lot of kit to try it.
My wife also makes a lovely spiced apple muffin from the stored cooking apples.
I do not usually peel apples I am cooking with beyond any dodgy bits.
It adds colour.
“Rivers know this ... we will get there in the end.”
You can lock the peeler blade out of the way if you don't want to lose the peel. Sometimes I leave it on for dried apple but this year's crop are so weather damaged that they all need peeling to remove the bruises.
If you can keep your head, while those around you are losing theirs, you may not have grasped the seriousness of the situation.
You can lock the peeler blade out of the way if you don't want to lose the peel. Sometimes I leave it on for dried apple but this year's crop are so weather damaged that they all need peeling to remove the bruises.
Could you explain how to store these, and how long they keep?
Thanks.
F
“Rivers know this ... we will get there in the end.”
Try Apple and Gingerbread recipe. Light olive oil spread to Grease 20 cm (8" ) tin set oven at 160 degrees c. 150 (g) apple sauce. 115(g) of golden syrup. 125(ml) of cold tea or water. 80(g) of firmly packed brown sugar.100(g) light olive spread. 110(g) of Whole meal plain flour(Whole-wheat plain flour). 150(g) white plain(all purpose)flour. One teaspoon baking soda. One tablespoon of ground ginger. Half a teaspoon of cinnamon Half a teaspoon of nutmeg. 125(g) glace(candied) or crystallized ginger,chopped Three teaspoon raw (demerara) sugar. If using small apples for the puree put the apples slices with a tablespoon of water in a medium saucepan and simmer on a low heat stirring occasionally 10-15 minutes or until soft and well cooked mash well with a fork to make a puree. Meanwhile put golden syrup tea or water brown sugars and spread until melted and smooth.Bring to the boil.Remove from heat cool for ten minutes. Stir together wholemeal and white flours ground ginger baking soda and spices stir into the melted mixture until well combined,then fold in chopped ginger spoon mixture into the grease tin and smooth surface with a spatula and sprinkle with the raw sugar . Bake for 50-55 minutes or until a skewer comes out clean.cool for ten minutes before turning onto a wire wrack to cool completely.
Crisped mine so comprehensively that only the very thickest slice had any apple flavour at all left inside the carbon, and that was sooooo intense. That'll teach me to go to sleep for an hour.
It seems to be:
Several days on a string. 20 hours in a dehumidifier. 20 hours in an oven at 70C. 1 hour each side in an oven at 180-200C.
Suspect the best approach is 2-4 days on a string or a bamboo in the same place that washing is dried in winter. The current state of the art for such washing seems to be either a washing line under a shelter, or a Traditional Pulley with an MVHR outlet above it (in a high quality house).
Trying again this morning with the next 2% of the apple glut.
@Plashing I'll try a version of that recipe - I always have root ginger in the fridge and freezer.
F
“Rivers know this ... we will get there in the end.”
One of the things I am trying to decide is just how dehydrated a dehdyrated apple chip should be.
I am familiar with the banana chips from the shops that are like varnished balsawood in weight, texture and surface sheen, but still taste fine as an ingredient.
I think that perhaps apple chips should be a bit chewier.
“Rivers know this ... we will get there in the end.”
Posts
I do not usually peel apples I am cooking with beyond any dodgy bits.
It adds colour.
Could you explain how to store these, and how long they keep?
Thanks.
F
Light olive oil spread to Grease 20 cm (8" ) tin set oven at 160 degrees c.
150 (g) apple sauce.
115(g) of golden syrup.
125(ml) of cold tea or water.
80(g) of firmly packed brown sugar.100(g) light olive spread.
110(g) of Whole meal plain flour(Whole-wheat plain flour).
150(g) white plain(all purpose)flour.
One teaspoon baking soda.
One tablespoon of ground ginger.
Half a teaspoon of cinnamon
Half a teaspoon of nutmeg.
125(g) glace(candied) or crystallized ginger,chopped
Three teaspoon raw (demerara) sugar.
If using small apples for the puree put the apples slices with a tablespoon of water in a medium saucepan and simmer on a low heat stirring occasionally 10-15 minutes or until soft and well cooked mash well with a fork to make a puree.
Meanwhile put golden syrup tea or water brown sugars and spread until melted and smooth.Bring to the boil.Remove from heat cool for ten minutes.
Stir together wholemeal and white flours ground ginger baking soda and spices stir into the melted mixture until well combined,then fold in chopped ginger spoon mixture into the grease tin and smooth surface with a spatula and sprinkle with the raw sugar .
Bake for 50-55 minutes or until a skewer comes out clean.cool for ten minutes before turning onto a wire wrack to cool completely.
Did the dried Apple Ring Thing in an oven.
Crisped mine so comprehensively that only the very thickest slice had any apple flavour at all left inside the carbon, and that was sooooo intense. That'll teach me to go to sleep for an hour.
It seems to be:
Several days on a string.
20 hours in a dehumidifier.
20 hours in an oven at 70C.
1 hour each side in an oven at 180-200C.
Suspect the best approach is 2-4 days on a string or a bamboo in the same place that washing is dried in winter. The current state of the art for such washing seems to be either a washing line under a shelter, or a Traditional Pulley with an MVHR outlet above it (in a high quality house).
Trying again this morning with the next 2% of the apple glut.
@Plashing I'll try a version of that recipe - I always have root ginger in the fridge and freezer.
F
Back to air drying for now.
Makes sense as it is North Notts.
I am familiar with the banana chips from the shops that are like varnished balsawood in weight, texture and surface sheen, but still taste fine as an ingredient.
I think that perhaps apple chips should be a bit chewier.