I vaguely remember a recipie for apple pie that I made in my food prep class. If I remember correctly, we covered the apples in baking soda and then sprinkled cinnamon and sugar. Does this sound right? I think the baking soda was used to thicken the juice.
2007-10-10 11:40:26 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
I don't think it was baking soda. I think it was either flour or corn starch.
Baking soda is not a thickener, it is a leavening....(it makes breads rise).
2007-10-10 11:49:44 · answer #1 · answered by artistagent116 7 · 1⤊ 0⤋
Do not cover the apples with baking soda. Please use flour instead with a little brown sugar and cinnamon. You can use white sugar or no sugar at all. Baking soda is not a thickener it is used as a leavening(rising) agent in pastry or cakes.
2007-10-10 14:05:11 · answer #2 · answered by flo 5 · 0⤊ 0⤋
Apple & Nut Pie Ingredients 1 refrigerated ready-rolled piecrust (from a 2-crust, 15-ounce package) 1-1/4 cups packed light-brown sugar 1 cup all-purpose flour 1/2 cup (1 stick) unsalted butter, softened 1/2 cup chopped walnuts 3 Granny Smith apples (about 1-1/2 pounds), peeled, cored and thinly sliced Vanilla ice cream (optional) Directions 1. Heat oven to 450°F. Fit piecrust into a 9-inch pie plate. Prick with a fork and crimp edges. Bake at 450°F for about 11 minutes or until golden brown. Cool completely. 2. In a large bowl, beat 1 cup of the brown sugar and the flour, butter and walnuts together until crumbly; set aside. 3. Arrange half of the apple slices in crust. Sprinkle remaining 1/4 cup of sugar on top. Add remaining apple slices and top with crumb mixture. 4. Reduce oven heat to 350°F and bake pie for 1 hour or until browned. Serve with vanilla ice cream, if desired.
2016-04-08 01:43:15 · answer #3 · answered by ? 4 · 0⤊ 0⤋
No; you can use flour, cornstarch, or tapioca to thicken juices, baking soda is used for leavening things; not thickening.
2007-10-10 12:52:43 · answer #4 · answered by hopflower 7 · 0⤊ 0⤋
no I use flour to thicken the juice
2007-10-10 11:45:18 · answer #5 · answered by tanya c 4 · 1⤊ 0⤋
flour or a little cornstarch maybe, but NOT baking soda.
2007-10-10 11:46:22 · answer #6 · answered by Anonymous · 1⤊ 0⤋
NO
Maybe corn starch. the gravy would be clear (somewhat) Flour would make it milky and change the flavor a little.
???
2007-10-10 11:51:12 · answer #7 · answered by Anonymous · 0⤊ 2⤋