Saturday, August 27, 2011

Apple juices and apple species

Types of apples and apple juice derived
Apples are one of the most common fruits with us. There are also plenty of preparations ranging from crisp Braeburn apples to Granny Smith's full of juice.
To create a subdivision that is useful for cooks, all apple varieties are divided into eating apples or apple puree.
The name says it all themselves what they are:
The hand apples are intended to eat raw, while the apple puree longer belong in the kitchen for preparing meals.
The puree apples often have a slightly sour taste and the flesh will be mush when heated quickly. Of course there are eating apples that can be used in the kitchen.

Apples in the base
There are several ways to use apples. They can be dried and used for granola, fruit compotes or casseroles (whether or not dried whole and sliced​​). But the most common operation is the processing of apples into apple juice.
The diversity of apple juice has become very wide, the trend seems more to go to an apple juice from a certain species. To top it all off to make there own fizzy apple juice.
Apples are also used in alcoholic beverages. For example, cider and calvados apple-based drinks also. Previously, the manufacture of cider apple ciders even the special use. This apple variety is not meant to eat raw (that's because the cider apples have a high tannin content with very firm flesh).
Also in alcoholic cider drinks, variations in brightness, sweetness, sparkling, still or sparkling, dry or slightly less, ... Moreover, there are now non-alcohol ciders.
Calvados is a drink that is the result of a special preparation where the fermented juice of the apples is to then be distilled. Thus, the Calvados from Normandy is twice distilled and aged in oak casks for several years.
Often the term "Calvados" mistaken for apple brandy from Normandy who do not come. Calvados apple brandy only applies in the region.
Finally there are also the ciderazijnen, which are also based on apple juice. Cider Vinegar has a similar process than usual ciders, however, is here at the end of the fermentation bacteria in a vinegar added to the tartness of the cider will break and make acetic acid. The result of this process is a vinegar-like with an amber color with a soft and sweet and sour taste.

healthy apples
Apples are also healthy to eat, but what's exactly in an apple?
A piece of apple 100 grams contains:

85 grams water
No fat and no protein
15 grams carbohydrates
Lots of vitamin C (4.5 mg)
Vitamin B1, B2, B3, B5, B6, B9 and B12

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