Gala Apple

When cooking with Gala apples, people often struggle with how to perfectly maintain their firmness and color, especially when using them in desserts. One of the most common issues is the apple slices turning brown due to enzymatic browning, which can be easily avoided by tossing them in lemon juice. Moreover, the Gala apples' natural sweetness allows cooks to reduce the amount of additional sugar in dishes, a strategy that is not always well-utilized, but could significantly enhance the nutritional value of meals. Overcooking is another common mistake; to maintain a good texture, apples should be just cooked through, not mushy. As for getting the most out of Gala apples, one could try incorporating them not only in desserts but also in savory recipes, salads, or using them for juice. Remember their sweetness can excellently complement the taste of stronger, savory ingredients or balance out spicier dishes. Additionally, leave the skin on for extra fiber and nutritional benefits. Here's an expert tip: apple cores can also be used; though not in your regular recipes, apple cores and peels can make a tasty homemade cider vinegar.