Apple cookies & Grating ingredients.

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Cooking4Fun

Senior Cook
Joined
Jun 23, 2020
Messages
334
Location
Buffalo

I tried out this recipe because I had apples left over from various apple crisp versions. Is there a best way to grate ingredients? I found apples challenging, and ginger root can also be tough. 80% of the time I will grate one of my fingers as well.

With this recipe it called for 1 medium Granny Smith apple. I found it required closer to 2.5 apples to approach 1 cup. Mostly water. It made the dough very runny. Kind of seems like running apples through a juicer and collecting the solids in the filter would be better. I only got 15 cookies of very different sizes. Rather hard to gauge 2 level tbsps. And they seemed more like biscuits than cookies. Icing only made it taste worse. What might I be doing wrong?
 
I’ve always used an inexpensive old fashioned box grater, similar to this one, with good results.
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If you only want the pulp it’s simple enough to squeeze out the excess moisture from a grated apple, potato, etc…

A scrape or two is a minor rite of passage in every cook’s life and shouldn’t be an issue if you are a fast learner. 😉

A Volrath disher, similar to these, will help you get uniform cookies, muffins, meatballs, etc…
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Give the disher a squirt of cooking spray to help release the contents with minimal sticking.

I doubt that you did anything wrong.

If you don’t care for the texture try another recipe.

Keep experimenting until you build a collection of recipes and equipment that express you and your interests.
 
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