Baste With Apples

Image by LD CrossApples tend to release a lot of moisture and lose their shape when cooked. We've developed strains of apples that retain their shape better, and we call them cooking apples.

While cooking apples are great for pies or other places where we want apple to be a featured part of a cooked dish, we can make use of the properties of other apples that don't normally "work" when cooked (like Fuji or Gala apples). With these apples, we can use the liquid they release as basting juices.

This is one of my favorite little tricks. Part of the reason it works is because apple juice complements many meats well. All you need to do is peel and slice the apple and lay it on top of the meat (or whatever you are going to cook). If you are cooking poultry, it is best to slip pieces of apple under the skin, as skin tends to be waterproof. I peel the apples because that allows more surface area to release liquids. I will generally freeze the peels to save them for making vegetable stock.

As you roast or braise your food, the apples gradually release juices and baste your food for you.