I don’t think you took your Carmel far enough either. If you bring your caramel to a higher temp and deeper color, it will encase the apples and create a seal to cook the apple but not allow its moisture to saturate caramel.
I swear people don't know how to peel apples without throwing out half of the fruit, even high end chefs are awful at it. Please hear me out, I've done this literally hundreds of times
Step one – get yourself a simple table knife. No specialized tool, no paring knife, nothing super sharp. You don't cut the peel away, you almost scrape it, so very sharp is bad, if it is serrated it is the best.
Step two – Half and then quarter the apple
Step three. Hold a quarter in your non-dominant hand, place the blade near the point where the stem is, follow the curve of the apple in a loose W wave to take away the core
Step four – turn the apple so the peel faces you and take out strips of peel. With a bit of practice you get strips so thin you can see through them, almost no white, zero waste
Step five – repeat on the other quarters
Nobody will care but where I live it is like not knowing how to tie your shoes and it drives me up the wall that nobody seems to know how to do it.
And no, it doesn't take forever, it is actually very quick once you get the hang of it
9 Comments
I don’t think you took your Carmel far enough either. If you bring your caramel to a higher temp and deeper color, it will encase the apples and create a seal to cook the apple but not allow its moisture to saturate caramel.
I wouldn’t touch your tart with a ten foot pole. That looks like a disgusting mockery of that countries food.
We’ll give me some
<3 subscribed
Apple variety has to do with it too you have to use one that will withstand the baking process.
Delicious looking presentation and idea I get tired of the same old thing for breakfast and this looks like a nice change!
I swear people don't know how to peel apples without throwing out half of the fruit, even high end chefs are awful at it. Please hear me out, I've done this literally hundreds of times
Step one – get yourself a simple table knife. No specialized tool, no paring knife, nothing super sharp. You don't cut the peel away, you almost scrape it, so very sharp is bad, if it is serrated it is the best.
Step two – Half and then quarter the apple
Step three. Hold a quarter in your non-dominant hand, place the blade near the point where the stem is, follow the curve of the apple in a loose W wave to take away the core
Step four – turn the apple so the peel faces you and take out strips of peel. With a bit of practice you get strips so thin you can see through them, almost no white, zero waste
Step five – repeat on the other quarters
Nobody will care but where I live it is like not knowing how to tie your shoes and it drives me up the wall that nobody seems to know how to do it.
And no, it doesn't take forever, it is actually very quick once you get the hang of it
Wow this looks really nice
Even bad tart tatin is pretty freakin good.