Don't get me wrong... I love my apple-corer-slicer-peeler. (hey look! it does potatoes too!) Aaron and I bicker over who uses it next.
But check out this apple slicer in the MoMA store. It looks so simple. It also looks like it might be hard to twist, but it has one cool feature. If you don't want the whole apple, leave it twisted into it and it "will not dry out or turn brown". Cool!
I love the idea of the corer-peeler-slicer, but I really need one that either has adjustable slicing, or one that allows you to just core and peel. The 1/8 inch slices are just too skinny for a decent apple pie or apple crisp. Darn technology.
ReplyDeleteThat is awesome.
ReplyDeleteI have made several pies with apples that went through my apple corer slicer peeler and the thickness was fine. At least it tasted okay to me.
ReplyDeleteHow fun! I could never justify the $38 price tag on the MoMa Slicer when I have some sweat equity and a $1 paring knife but it sure is drool-inducing to window shop!
ReplyDeleteNow that is an awesome little gadget!!
ReplyDeleteI'm waiting to read about your thoughts on apples. What kinds of apples did you use for your pie? I finally found Spy. I have heard, "Spy for pie." They did make a really yummy pie, better then GS. This year I have eaten Pink Lady, Cameo, Ambrosia, Fuji, Honey Crisp, Braeburn, and Gala. My favorites are Pink Lady and Honey Crisp. I was surprised by the slight anise flavor of the Ambrosia. Presently I am on the search for Snow Apples. No luck so far. Have you had them?
ReplyDeleteWhat kind of apples do you think work best for sauce? Decisions, decisions!
ReplyDeleteMy friends Amy and Neil, who are avid canners,tell me they use a variety of apples for perfect flavor. However, my friend Shelly said the best apple sauce she ever made was with a Paula Gold . . . or was that a Paula Mac? Anyway, in addition to taste she said the skin gave the sauce a pink hue that was quite pretty. Have you made Apple Sauce cookies? They are one of my kids favorite.
ReplyDelete