piPod » apple slice

Upon rehydrating dried apple slices, you find that the slices do not return to their original water content?

admin — Tue, 29 Jun 2010 09:48:58 +0000

Upon rehydrating dried apple slices, you find that the slices do not return to their original water content.

1. State and briefly describe the phenomenon which is responsible for this behavior?
2. Describe one factor which can influence the extent of this behavior.

When apple slices are dehydrated, the cell walls collapse, and are usually broken. No matter how much water is applied, the cell walls no longer hold much water. They can hold some, but nowhere near as much as when the apples were fresh. Call it what you like.

Is eating a slice of apple pie considered a serving of fruit?

admin — Sat, 26 Jun 2010 14:00:58 +0000

Might be but it is not really any good for you because of all the sugars and fats in the pie.

What is that process when a sliced apple turns brown?

admin — Thu, 15 Apr 2010 10:52:46 +0000

I want to know what that process is called.
(for project)
http://www.news.wisc.edu/story_images/0000/0871/apple-slice.jpg

oxidation

why does an apple brown faster in a warm envoriment than a colder one?

admin — Wed, 17 Feb 2010 16:26:58 +0000

I put an apple slice into the freezer and one on the counter, why does the one on the counter brown faster than the one on the counter? Also the i put one under lamp to heat it up more, why does the apple brown even faster when its really warm? can someone answer this question in detail and why? what does oxidation have to do with the temperature?

It has something to do with the enzyme.

Enzymatic activity increases with an increase in temperature.

You have to remember though, that the activity would only increase up to a certain temperature (optimum temperature). Beyond this, the activity would go down because of enzyme denaturation.

Anyone Remember "Apple Slice"?

admin — Mon, 15 Feb 2010 14:22:16 +0000

I have heard of Pepsi’s "SLice" line from the 80’s. It sounds fantastic. The only one remaining is Orange Slice. I heard the rest were all great too but I have never had them. Anyone remember? Were they good? Is Pepsi Co. gonna bring them back???

My mom and I loved the apple slice. They made it in diet. We are diabetics and miss it a lot.

Apple pie: Should the slices of apple be thick or thin?

admin — Sat, 13 Feb 2010 07:27:54 +0000

When making an apple pie, how do you prefer to slice the fruit?
Thanks, cheese is great; but NOT Parmesan. Cheddar is the way to go, and a traditional favourite.

It depnds on the variety if you are using a cooking variety such as bramley you can get away with large chunks, but if you use an eating apple such as cox or braeburn then you want far thinner slices to ensure they cook.

How do you keep apple slices from turning brown?

admin — Tue, 19 Jan 2010 03:44:03 +0000

I always want to pack them for my daughters preschool snack but know they won’t last that long.

Lemon Lime soda (like Sprite or 7 Up) works really well and doesn’t really change the flavor of the apple.

I have also used apple juice. Apple juice works best if the apples will be eaten within 4 hours.

Slice the apples and just quickly run through the liquid. If you let them sit, the more flavor they will absorb. I also put mine in a plastic, air tight container instead of a plastic bag.

Would it be ok to feed my dog a whole carrot and an apple slice?

admin — Fri, 15 Jan 2010 08:51:10 +0000

Or should I only give her one of those a day. She’s a year old Boxer who loves her carrots, but has never had an apple, only home made applesauce cookies. Would it be too much to feed her both?

She’II be fine with both, one carrot and one apple slice isn’t going to upset her stomach.
Just make sure to take out the core and the pips, they are toxic to dogs.

If I freeze apple slices in an ice ring, will they turn brown in the freezer?

admin — Wed, 30 Dec 2009 06:28:56 +0000

I’m making a holiday punch & want to make a fruit ice ring for it. Will thin, flat, round apple slices turn brown if I freeze them in the ice ring? I just want to make sure when I put it in the punch bowl it doesn’t look brown & gross.

I would use peaches and raspberries and green grapes for your ice ring. They are more colorful and freeze very well without browning. Apples are so iffy. Even if you put lemon juice on them, frozen apples just taste watered down.

How do I make the base for this slice?

admin — Wed, 16 Dec 2009 22:50:16 +0000

I found a recipe for caramel apple slice http://www.anniesrecipes.com/Kitchen/cake_cookie_bar_recipes/caramel_apple_squares_recipe.htm

It calls for butter, but does not mention it in the method. I assume that it was left out the list of ingredients for the base. (the slice should be base, filling, base) Should I just mix it in, or soften or melt it first?

CORRECTED RECIPE

Preheat oven to 375 degrees. MELT BUTTER. In large bowl mix flour, oats, brown sugar, soda, salt, and MELTED BUTTER. Reserve 1 1/2 cup crumb mixture for topping. Press the remaining crumb mixture into 9 x 13 pan. Bake 15 minutes. Add nuts to the crumbs for the topping. Melt milk and caramels. Stir until smooth. Spoon the filling over crust. Top with caramel milk mixture and top with crumb nut mixture. Bake 20 minutes.