Guest guest Posted June 10, 2010 Report Share Posted June 10, 2010 Hi, Last week I bought a large (banana box size) of organic apples at our local Ranch Market for $5.00--never know what you will find there! I kept the skins on, sliced them with the apple corer, and froze them individually on a cookie sheet and them put them into freezer bags, thinking I would use them for smoothies and pie. Then I got to thinking that I could also make applesauce in the VitaMix for as little or much as I wanted. Here is my question. You know how you can substitute applesauce for oil in some baking receipes? Would it make a difference if you use the raw applesauce or should it be cooked, as it would be if you bought it at the store in a jar? Just wondering what you all think or what you have done. Thanks! April :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2010 Report Share Posted November 8, 2010 I use high to make applesauce. Applesauce isn't really "chunky" - the fiber in the apples gives it enough texture. Next time try putting your apples in the freezer just long enough to get them REALLY cold first (not enough to freeze them) then cut them in 8 pieces again and use your tamper and spin on high until you see applesauce texture. Getting the apples really cold will counter the heating action of the blades so your finished product is still cold. If there is a male in my audience that I know would be impressed by the POWER of the Vitamix, I make applesauce from two whole (uncut) apples - just to show how the tamper works and how powerful the machine is. HINT: a HALF of an apple gets easily caught in the blades - somehow the corner wedges under there and I often get a big chunk of apple spinning around and around at the bottom. Cutting halves into quarters then 8ths is very helpful in preventing this. Funny that a whole apple doesn't get caught - go figure... Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< Applesauce I used two apples that I cored and cut into 8 pieces. I did not half them but just threw in the wedges. Added some cinammon and lemon juice and used low speed, between 2 and 5 and the tamper but this was the first item that seemed to "get stuck" and not start chopping up immediately. I shut it off and added just a little bit of water and it finally started but I was afraid it was going to be too fine. Should I have cut up the apple pieces a bit more? I also added in on piece of crystallized ginger for a change. In the end it came out delicious, but was worried I was doing something wrong when it wouldn't start chopping immediately. Any suggestions for next time? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2010 Report Share Posted November 8, 2010 Thanks, for the tip. My final product was delicious. > > I use high to make applesauce. Applesauce isn't really " chunky " - the fiber in the apples gives it enough texture. > > Next time try putting your apples in the freezer just long enough to get them REALLY cold first (not enough to freeze them) then cut them in 8 pieces again and use your tamper and spin on high until you see applesauce texture. Getting the apples really cold will counter the heating action of the blades so your finished product is still cold. > > If there is a male in my audience that I know would be impressed by the POWER of the Vitamix, I make applesauce from two whole (uncut) apples - just to show how the tamper works and how powerful the machine is. > > HINT: a HALF of an apple gets easily caught in the blades - somehow the corner wedges under there and I often get a big chunk of apple spinning around and around at the bottom. Cutting halves into quarters then 8ths is very helpful in preventing this. Funny that a whole apple doesn't get caught - go figure... > > Blessings, > Lea Ann Savage > Satellite Beach, FL > (321) 773-7088 (home) > (321-961-9219 (cell) > www.VitamixLady.com > www..com > <))>< > Applesauce > > > > I used two apples that I cored and cut into 8 pieces. I did not half them but just threw in the wedges. Added some cinammon and lemon juice and used low speed, between 2 and 5 and the tamper but this was the first item that seemed to " get stuck " and not start chopping up immediately. I shut it off and added just a little bit of water and it finally started but I was afraid it was going to be too fine. Should I have cut up the apple pieces a bit more? I also added in on piece of crystallized ginger for a change. In the end it came out delicious, but was worried I was doing something wrong when it wouldn't start chopping immediately. Any suggestions for next time? > Quote Link to comment Share on other sites More sharing options...
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