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Diced Apples

post #1 of 12
Thread Starter 
I have quite a few jobs coming up in Feb. and will be prepping as early as possible on some items. Would it be okay to dice apples the day before and keep them in water till the next day? It's for a Waldorf for 450 people. It would sure help to get that out of the way the day before.
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post #2 of 12
Sorry, but I think that is one thing that needs to wait until the day of. The problem, I find, with holding apples in water for any length of time is that it just water-logs them way too much. I would cut them the day of and toss them with a lemon and water solution to keep them from getting too brown, but I would not store them in water.
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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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post #3 of 12
I would have to concur with Pete, wish I could come up with a better answer as well but that seems to be your best bet.
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #4 of 12
One of the Chef Instructors here at the CCA said the other day that if you use a super sharp knife to peel the apple it will last for a couple of days before turning color. True? I dunno but it's worth a try to experiment.

Jock
post #5 of 12
You may want to try one of these tricks to keep your apples from turning brown.
Dice your apples and mix them with the mayonnaise, sour cream or whatever dressing you plan to use in your Waldorf salad, then add your celery, walnuts, raisins, or whatever other garnish and flavoring you wish on the day of the banquet. The oil and acids in the dressing will prevent the oxidation that causes the apples to brown. Make sure they are well coated and cover tightly with plastic wrap pressing onto the surface of the apples to keep out as much air as possible.
The other method you may try is to find some powdered Vitamin C (ascorbic acid) or citric acid (also known as Fruit Fresh TM), mix it with water and spray onto your apples, coating thoroughly. Tightly lay them out in pans (hotel pans or sheet pans will do). Soak clean bar towels with the solution and cover the apples with the towels. Then wrap tightly with plastic wrap.

I believe submerging them in water will end up making them very soggy as well as leach out much of the apple's flavor.

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post #6 of 12
Foodnfotos methode would work best,

The only advice I would give you is to see if you can prepare a different salad.
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #7 of 12
I would concur with Cape Chef... serve another salad....
Waldorf for how many???450?? That IS a dilemma. Using bar towels is technically unsanitary. Dried apples?:) Lots of prep people?:) Let us know how you pull it off!!!
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post #8 of 12
I would said make the day before and add the nuts day of....
waldorf in St. Louis is ok a day ahead of time. Apple peelers are invaluable.
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post #9 of 12
Is this for a banquet where you will have wait staff sweepeing the room or a buffet ? I would prefer a ceasar salad for a banquet as you can make and take a very good product with actually little labor . Otherwise I concur with foodnfotos method .
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The two most common things in the universe are hydrogen and stupidity !
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post #10 of 12
Thread Starter 
Thanks for your help.I think I'm going to have to just bring in some extra help that day.
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post #11 of 12
WHAT DO YOU THINK IF YOU DICE THE APPLES AND SAUTE THEM IN LIGHTLY BROWN MINT CLARIFIED BUTTER. KEEP ONE DAY IN ADVANCE.:)
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EN COCINA, PASION Y PACIENCIA
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post #12 of 12
:lol:

Saw a product at food show today that claims specifically to keep apples from turning brown.
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