intact, while sweeter apples like Macoun will almost
completely dissolve. Just like in a potato, apple cells are
held together by pectin, and, as it turns out, acidic
environments can reduce or even prevent the breakdown of
pectin.
So what if rather than trying to fiddle with temperature, I
relied on the use of acid to help the potatoes keep their
structure? I brought two pots of cut potatoes to a boil side
by side, the first in plain water and the second in water
spiked with vinegar at a ratio of 1 tablespoon per quart.
Here’s what I saw:
nandana
(Nandana)
#1