APampered Chefs - Are You Kidding Me?

[AMTC]

I demo'ed the APCS the other night at my show because my host requested it - I made a quick apple crisp that called for 5 green apples. But as I'm demoing it one of the guests yells out, yeah, but it only peels green apples, so don't buy it if you want to peel red ones. I thought she was kidding so I made a joke, but then she went on to say her brother bought one and it would only peel green apples.....


...where do these people come from?

 

[pamperedlinda]

It works best on green apples b/c they are firmerYou cannot use mushy/mealy/really ripe apples no matter what color they are. You need a firm apple. If your apple is getting a little on the soft side then refrigerate it until it is cold.

Yes, some people are just rude-know-it-alls.

 

[CookingwithMary]

FWIW, the apple farm we visit has free tastes of a variety of apples, whatever is being picked at the time. (That's how I discovered the Arkansas Black. Which isn't black but a deep dark red. That and Granny Smiths are my favs but I digress).All sorts of apples...green, red, yellows, stripes. Those machines get a workout!It's about quality of the fruit, not the tool. Which reminds me, I'm going to dig mine out and use it on the Gala apples.

 

[chefann]

Mary and Linda are absolutely correct- it's the quality of the fruit, not the color. However, there are a couple of varieties that tend to fail with the APCS, just because of their attributes. Braeburn, for example. I've never had good luck with those - they get halfway done, and then the core detatches itself and just spins. But some customers get an idea into their head and nothing you say will change it.

 

[vwpamperedchef]

you shouldve asked the know it all to become a consultant! lol

 

[pamperedlinda]

...... (That's how I discovered the Arkansas Black. Which isn't black but a deep dark red.

Oh, mine too. Arkansas Blacks make the best apple butter and apple pie! My favorite eating apple though is the Fuji - yummo!

 

[JAE]

I haven't used this at a show in years, but I used to always tell my hosts to buy the bagged apples rather than the bulk ones. Even Granny Smith in bulk seem to be too soft.