Viv Posted October 17, 2005 Share Posted October 17, 2005 I cannot get used to using dessert apples for pies etc. The texture of some of these apples cooked set my teeth on edge and they are already far too sweet for me. What , if anything, is similar to a good old British cooking apple? Link to comment Share on other sites More sharing options...
Teamedup Posted October 17, 2005 Share Posted October 17, 2005 Canada and Canada Grise. I think that they are fine and look rather like cooking apples. Just about all supermarkets sell them, although that could be seasonal sales, but they should be in the shops now. Link to comment Share on other sites More sharing options...
Viv Posted October 19, 2005 Author Share Posted October 19, 2005 Thank TUBought some today and improvised a 'ready steady cook' style tarte tatin and they were really nice. Link to comment Share on other sites More sharing options...
Monika Posted October 19, 2005 Share Posted October 19, 2005 [quote]Thank TU Bought some today and improvised a 'ready steady cook' style tarte tatin and they were really nice.[/quote]When I am in Switzerland I use Russet, as there are no Bramleys available. Russets are nice to eat and "pulp" up nicely when cooked. What is that on your Picture Viva: May I have a guess: Is it a fish on a boat? Link to comment Share on other sites More sharing options...
Viv Posted October 19, 2005 Author Share Posted October 19, 2005 Hi MonikaThanks for the apple tip.I have a big phobia about sharks ( not that I've met any !) but this is a picture from google images of a shark jumping out of the water , I presume in an attempt to attack the man on the ladder of the helicopter. I just think it's incredible ! Not very French I'm afraid,If you put "shark attack" and go past the few grisly images, you can get a big image of this photo. ( I don't thinks its a doctored one :unsureEdit . I think this link will have itwww.membres.lycos.fr/grandblanc/Shark_attack.jpg Link to comment Share on other sites More sharing options...
Fantine<br><br><br><br>Susie Posted October 19, 2005 Share Posted October 19, 2005 [quote]When I am in Switzerland I use Russet , as there are no Bramleys available. Russets are nice to eat and "pulp" up nicely when cooked. What is that on your Picture Viva : May I have a guess: Is i...[/quote]Russets and Canada Gris share the same rough skin and have the same pulping qualities. Have not seen Russets here but I always use Canada Gris which are excellent. Link to comment Share on other sites More sharing options...
Christine Animal Posted October 20, 2005 Share Posted October 20, 2005 I'm glad someone asked Viva what the picture is, I've been wondering... thought it was a dolphin or a shark jumping out of the water, which is in fact the helicopter. Seeing the larger photo it's quite something. What on earth was he doing on that ladder so near the sea and the shark?I like Granny Smith Link to comment Share on other sites More sharing options...
Teamedup Posted October 20, 2005 Share Posted October 20, 2005 I wouldn't use cooking apples of any sort in my tarte tatin.I am really curious as to what this recipe is now. Link to comment Share on other sites More sharing options...
Viv Posted October 20, 2005 Author Share Posted October 20, 2005 [quote]I wouldn't use cooking apples of any sort in my tarte tatin. I am really curious as to what this recipe is now.[/quote]It was an improvised pud I just don't like using already sweet eating apples especially when I have to add more sugar - which is needed to caramalise the apples. Its just too sweet for me ( and as I do all the cooking - my family have to go along with my preferences! There's no democracy in my kitchen )I prefer to start off with a slightly sourer apple, and then not have to cutback on the added sugar. It really did turn out nice! Link to comment Share on other sites More sharing options...
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