It struck me that a little tutorial on apple prep might be warranted this week. While you don’t need to get super-fussy with apple peeling and coring, a little extra care makes a big difference in apple presentation in everything from tarts and cakes to turnovers and pies. The big thing is to always use a vegetable peeler, and then peel the apple in a spiral, like so:
It’s exceptionally easy and just as fast as a knife. Speaking of which, use one to gently slice out the flower end…
…and using a melon baller, extract the seeds:
There, not perfect but you can see that this sort of method retains a lot more of the apple flesh than the big “v” cut you’d normally make with a knife.
The top looks better.
Left whole or sliced, an apple that looks like this says “apple” more clearly than one that’s been whittled down by conventional means.