[meekoct]

Going to make a canape for passed service . The topping of the canape is Matchstick cut granny smith apples. The prep is being done the day before,
the apples were cored ( browned in seconds).then sliced on the mandoline,
and then were put in a Bain with water! Then cut into matchstick, and put into another container with more water!

what state will those apples be in when they are ready to go onto the canape?
ahhhhhh. How would someone else have done it?

 

[suzanne]

I would have used the julienne cutter of the mandoline (Benriner, not Bron or other French version) and cut directly into acidulated water. Work around the outside, leaving only the core. And the acidulated water should keep the apple from oxidizing during holding. Of course, you have to drain and dry them well before use, but I can't think of another way.

 

[aprilb]

Personally I would probably come in early and prepare them shortly before serving. Unless it's for several thousands of people it's no doubt doable.

I usually toss apples with undiluted lemon juice for pastry so it would be my approach. I've never had to keep fresh apples for longer than a few hours but I understand there are a few commercial products out there to keep fruit from browning.

I'd slice them into ice water with lemon juice. My daughter cut a golden delicious into dice for apple tarts and it lasted overnight tightly wrapped in the fridge with no treatment at all. After 4 days it's just now beginning to tarnish. (it's a new one on me...)

To re-crisp a bath in ice water just before plating (drying first of course)
might be a go.

You also might want to look into what is being used to cut the apples. Some metals react more than others. I believe I read that carbon steel it the best for non-reactivity (but don't quote me on that...you'd have to look it up)

April

 

[meekoct]

Thanks for your replies. I would too have prepared just before serving, and I did suggest a shot of lemon juice in the water..... but.... oh well, we will see.
I say they will be a soggy yucky mess.

 

[cheftorrie]

Lemon Juice does the job for me

 

[jeebus]

I think you need to slice as you are serving if there is any way you can. I find even with a small amount of lemon juice it leaves the texture of the apple a little mushy when it sits even for a few hours. Assuming you want the apple for some crunch and textural contrast you will lose it if they sit over night.

 

[cheftorrie]

Oh, Im sorry, I did not read the entire thing correctly... You should never let them soad overnight...

 

[mikeb]

IMO the entire point of matchstick apples, or vegetable brunoise as a garnish is to add a slight crunch and raw flavour to whatever dish you're doing. If at all possible I'd have someone cut them à la minute, and with a knife as well (even the best mandoline will tear them somewhat with the julienne attachment). If you really need to keep them, then use acidulated water, it will work. And don't core the apples when you're cutting them, you can hold on to the core as you're working around it...

 

[cheftorrie]

Great Post... I never core the apples either...

 

[siduri]

Just a thought, i imagine that worked because the oxygen in the air is what makes the apples turn brown. I wonder if using one of those vacuum bags would also work? They eliminate the air, after all, which is what makes the fruit brown. You;d have to test it, and probably have to package small amounts at a time quickly. I never liked using lemon juice on fruit, because i think lemon is too tart and too strong a flavor and covers up the flavor of the fruit.

 

[cheftorrie]

This sounds like it would work too... but I still say your best bet is to wait as long as possible to cut your apples....