I always hated when a recipe called for coring an apple. It was such a pain and by the time I figured it out the apple was brown. Not pretty. And I don’t like buying gadgets for one purpose. Most specialty food gadgets are unnecessary and don’t perform their job well anyway. Not all, but most.
After watching hours of Food Network I discovered, it can be quick and painless. I think it was Tyler Florence who would call it cutting off the apple “cheeks.” So here we go:
- If you want your apple peeled, peel it first
- Cut off 2 large chunks on opposite sides
- Cut off the 2 smaller chunks that are left
That is it. So simple. Now dice for applesauce or slice thin for pies, crisps or your kid’s lunch. Look at your perfectly versatile apple chunks.