APPLE PIE
January 4th, 2010
When cooking fresh apples for pies or sauces, the yield is about 50%. 1 pound raw = 1/2 pound cooked. Use tart apples for apple pie. Source:foodreference.com
Archive
Archive for January, 2010
APPLE CIDER, APPLE JUICE
January 4th, 2010
Apple cider in the U.S. is the same as apple juice. Some companies will use the term cider to refer to apple juice with no preservatives, and apple juice to juice that has been pasteurized. Fermented apple juice which is alcoholic, is called ‘hard cider’ in the U.S. Unfermented apple juice is called ‘apple juice’ [...]