When you transform an apple by cooking, you may make it soft, fluffy, chewy, savory, sweet or creamy — the potential is enormous. Yes, an apple loses some juiciness and freshness when you cook it, but as an ingredient it’s just as versatile as a potato. (You probably know that in French the potato is called pomme de terre, or “apple of the earth.”) The surprise from a raw apple comes from the variety and the season, whereas the surprise from a cooked apple comes from what you do with it.
Just as long as you don’t make sauce. The goal here is to offer you some other options.
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