Go to the Recipe: Light and Lovely Apple Purée
Do you recommend adding Sodium bisulfite to retain the colour?
Cooking and/or the addition of vinegar should prevent any browning
I made this last night and served it with a marinated pork tenderloin. It was delicious. All my guests loved it. The flavor is bright and fresh and it pairs amazingly with pork. Very easy to make as well. I kept it warm by putting it in a bowl over some simmering water till I was ready to serve. The texture, color and flavor held up beautifully!
Hi, I have come across a few recipes that say to steam with the lid on until the water evaporates but I find very little water evaporates with the lid on. Do I have the wrong pots or something? I tried this last night and by the time there was about 75-50% of the original amount of water the apples were just mush I was unable to pick up a piece without the whole piece just disintegrating. Thanks
Hey Scott, I had the same issue the first time I tried the carrot puree recipe. Since then I've been uncovering the pot once the veg gets about half-way done. This seems to get the right results - puree-ready veg and only a bit of liquid left over. I'm still confused why they recommend cooking with the lid on while expecting significant evaporation - seems impossible. Anyway, I'm not trying to sound smarter than the boys, but a clarification or explanation from them would be cool.
Anyone has an instantpot version of this? The way I was thinking of doing it: steam the apples in the instant pot, then through the steamed apples + butter in a pan and use the water that's left over in the instantpot to make the purée to the right consistance ?
My pot lids have a small hole drilled in them. That way the lid doesn't dance around if the pot is on a simmer-to-low boil. I've had success with another recipe similar to this (vegetables, butter, and a very little water,cook until dry.) Maybe it is the pot lids doing the work. You could try leaving the lid very slightly ajar.
Made this tonight and it turned out delicious... until I added the vinegar. That last step made it overly tart. Will definitely try again.
Where is the recipe for this pork please?
Guillaume, no reason it shouldn't work. Cook apple slices (8/apple should be fine) for 2-3 minutes at high pressure with quick release.
What time and temp would you prepare these with a Sous Vide?
https://www.chefsteps.com/activities/sous-vide-pork-chop
As for the people can't eat daily product can it be replace with something else for butter?
Is it possible to make this earlier in the day and then reheat right before serving?
the butter is there partly to emulsify the apples and create a smoothe texture for the puree. An alternative would be xanthan gum in small amounts.
Any one figure out an easy way to convert the grams of salt, apple cider vinegar to teaspoons? Why can't these recipes have liquid measures for liquids? I know that professional chefs cook with weights, but the home cook does not. Thanks for any advice.
I would look up conversions online but eventually got a decent scale at Costco. Totally a worthy investment which makes for consistent results.
Has anyone made this with another type of apple? I have never cared for Granny Smith apples-maybe due to my Michigan roots?
Buy a nice small kitchen scale at Walmart for about $25 max. You will love using grams to add ingredients as you can re-set the scale to 0 before adding another ingredient. No more measuring cups! Yay! They are flat and easy to store.
Maybe coconut oil would work.
Yep~ worked fine for me w Fuji apples... u can adjust the tartness w vinegar~
Made it with an immersion blender, a no brainer and delicious. Can you steer me to the Steakhouse-Style Pork Chop online, I only see it in the Joule App? How is the lettuce prepared in the photo following step 5?
This is a lovely recipe. So simple and absolutely delicious. How will I ever eat “applesauce” again? However, I find it a little obnoxious to assume that the at home cook would use their scale to measure things like water, butter & salt. I have worked out the measurements (approximately) to the following amounts:
4 large apples (I have been using Honeycrisp - adjust vinegar to your preference)
100 ml of water (it’s not an even measurement in ounces so this is the best I could do)
1/4 teaspoon of coarse sea salt (this is one you may want to confirm on your own if you use fine table salt)
15 ml of apple cider vinegar (which is a little more than 1 liquid Tablespoon)
Forgot the butter in my earlier post...
4 large apples (based on honeycrisp)
100 ml water
2 Tablespoons butter
1/4 teaspoon salt
15 ml apple cider vinegar
This was absolutely delicious. It turned out perfect. I did 8 thick cut pork chops, the puree and brussel slaw.. great googly moogly -- this is 100% on the list to "cook for guests" to blow them away. Amazing stuff, Grant & co.. thanks so much for this.
