Why do certain apple varieties make a better applesauce? What ...

[madam-professor]

Why do certain apple varieties make a better applesauce? What happens to texture when sugar is added to the water early in the cooking process?

Question 2

How does the color of red cabbage change at different pHs?

[Chou]

Answer to Question 1

Some apple varieties have more space in between the cells. So they have a more open structure and are easier to tenderize on cooking, and therefore become easier to mash to make sauce. If sugar is added early, water leaves the cell on cooking and the sugar solution enters the cell. This makes it firm and hard to mash.

Answer to Question 2

The lower the pH, the more acidic, and the more red the color. The higher the pH (above 7) and the more basic, the bluer it is.

[madam-professor]

Thank you!

[Chou]

Always glad to help...