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Continuing on the topic of oven-drying food, check out my project for today! I oven-dried 6 granny smiths in preparation for some cookies I plan to bake soon.
This recipe calls for chopped dried apples, so I chopped them ahead of time to make things easier. If you're lucky enough to have one of those handy-dandy apple-slicers, it makes quick and painless work of it all.
Once chopped, I spread them out on a cooling rack which I had resting over a sheet pan. I dried them in the oven at 225 degrees F for about 3-4 hours. I didn't dry them all the way, because I know I'm going to use them within a few days. Had I wanted to store them longer, I would have dried them completely, which would have taken much longer.
For now, I'll store them in an airtight container in the fridge. As an aside, I did not treat them with lemon juice to prevent browning. But if the color squicks you, feel free to do so yourself. A spritz of lemon juice or a quick dip in acidulated water will do the trick. And if I have you scratching your head, acidulated water is simply water with a bit of lemon juice, apple cider vinegar, or even a dissolved chewable vitamin C mixed in. Dipping cut apples in it prevents oxidation, thereby preventing browning. You can also use apple juice and I hear you can use lemon-lime soda, though I've never tried that myself. Cool tips, huh?