There's an easy way to core an apple, demonstrates chef Joseph DiPerri of The Culinary Institute of America. After cutting the apple in half lengthwise through the stem, you can simply remove the seeds with the help of a melon baller. Just one quick scoop, and they're gone. You can also use a serrated grapefruit spoon, giving it a quick twist around the seeds. Worried about oxidization? Just run a cut lemon over the apple flesh -- it will keep your apple from turning brown.
For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series, experienced chefs and educators show you how to tackle essential cooking techniques.
Hi, I'm Chef Joe DiPerri from the Culinary Institute of America, and I'm going to show you this kitchen basic: how to core an apple.
The first thing I want to do is take my french knife and split the apple completely in half from top to bottom. Then I'll use one of two different tools that I brought with me today. This one is a melon baller, and I also brought a grapefruit spoon - just to show you a couple of different tools we can use to remove the core.
Here's the melon baller, and all we want to do is put that melon baller into the core and we can lift the core straight out. You can see how nice and clean the core comes out. We do the same thing with the grapefruit spoon: I would just insert the spoon, give it a twist, and you see how nice and clean the core comes out of the apple.
Some people are very worried about the oxidation of the apple. If you're worried about the apple sitting out too long, then it's very easy to just take a little bit of lemon and rub it on the cut surface, and that will keep the apple from oxidizing and turning brown.