[Sca-cooks] Rome apples

[Mercedes/Stephanie]

I've read that Rome's make good cooking apples - they tend to be slightly
mealy when raw though..........so I thought they would break down a lot in
cooking.

----- Original Message -----
From: "Philip & Susan Troy" <troy at asan.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, May 08, 2002 10:58 AM
Subject: Re: [Sca-cooks] OT-apple dumpling question


> Also sprach Mercedes/Stephanie:
> >I want to make apple dumplings for my MIL for Mother's Day - she likes
the
> >type that are basically a whole baked apple in pie dough... The question
is,
> >which apples would work best for that?  I'm not a huge cooked apple fan
so
> >most of my knowledge is based on raw apples........
> >
> >Mercedes
>
> A lot of this is going to be regional, but we can try.
>
> Good cooking apples would include Cortlandts, McIntoshes, Ida Reds,
> Romes, Johnathans, Macouns, Winesaps.
>
> The only non-regional-specific information I can give is you want to
> avoid Red or Golden Delicious (which grow both on the East and West
> Coasts, but what's the point?), and there's always Granny Smith's,
> which are mostly imported anyway, so wherever you are you're likely
> to find them.
>
> Adamantius
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