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Since lemon juice worked so well, we at first thought acidic liquids, or liquids with a low pH level, would prevent the apple from browning. However, vinegar has a low pH level as well and it seemed to have accelerated the browning. So either we made an error in the experiment, or something else is at play here. In this apple oxidation experiment, we are going to explore the chemical reaction that turns the apple brown. We will also test to see whether or not salt, vinegar, and other liquids keep apples from browning. I’m going to show you how to make a buttery coconut crust (from scratch), and a tart apple cinnamon filling. Finished with sour cream and a sprinkling of cinnamon sugar, this slice is then baked to perfection. Once your easy apple slice has baked until golden and cooked through, leave it to cool in the tin then slice into large pieces. Serve your apple slice just as it is or with whipped cream. You could even have it as a dessert and serve it warm with a big scoop of vanilla ice cream.
This is a great experiment to guide your kid through the scientific method of making an observation, asking a question, forming a hypothesis, designing an experiment, analyzing the data, and forming a conclusion. The Scientific Method She told me she stopped cooking around the time they moved south (when my husband was about 8, maybe), because the village didn’t do gas for cookers. She hates electric cookers and so, she stopped cooking! I suppose that’s as good an excuse as any!
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Salt water prevented the oxidation of the apple slice because it surrounded the apple cells with a saltier environment than the inside of the cells. As a result, water moves outside of the cells through osmosis in an attempt to equalize the concentration of salt and water inside and outside of the cell. This apple slice has to cool and then be chilled completely and then sliced as it needs to firm up completely before eating. It must be served chilled and tastes even better after a day or two in the fridge! Put just over half the mix (350gms) into the greased cake tin and press down until evenly spread out on the tin. The mix will feel like quite a thin layer in the tin thin but this is normal. Bake for about twelve minutes or until the base is starting to turn a light golden colour. In a large mixing bowl, add flour, sugar, coconut and salt. Stir together. Add melted butter and stir until combined. Mixture should resemble wet sand. It’s really up to you what type of apples you use. Granny Smiths are always fantastic in baked goodies, but if you have some Pink Lady or Jazz lying around, they’re fine too. If you’re all out of fresh ones, you can always use tinned apple slices.
I wanted to call these Apple Pie Bars because that’s exactly what they taste like. But unlike pie, they’re super easy to make. And with a one-year-old at my feet, easy is what I’m all about right now.Many people love to finish the Dorset Apple Cake batter with a layer of sliced apples. If that’s what you like, use an extra apple, slice thinly, then just top the batter, before baking.
The advanced version of the worksheet is appropriate for upper elementary and middle school aged kids. Structure of an Apple In a separate bowl or stand mixer cream the room-temperature butter and sugar together until light and fluffy. Add the vanilla extract and egg and mix well. Add the dry ingredients and mix lightly until well mixed but still crumbly. You could also perhaps go for Braeburn, Golden Delicious or anything you fancy really. It’s all a matter of taste. The Topping Great question. You have two options for serving this Apple Slice and both are equally delicious, trust me. Step 2 - In a large bowl, whisk the cake flour, baking powder, coconut, sugar and salt until combined. Add the melted butter and mix and then press into the prepared tin and bake for 20 minutes or until set.
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There seem to be many ways to prevent apples from browning. Salt water seems to be the best solution, but you would need to wash the salt off the apple afterward if you don’t want the salty taste.
Otherwise, lemon juice works well, but it is more expensive to use lemon juice than salt. And your apple might taste a little zesty and sour, but that might be a good thing!Set the flan tin on a heatproof surface. Put the baking sheet into the oven to heat up, and reduce the oven temperature to 180°C/350°F/gas 4. You can enjoy it warm straight from the oven as the perfect cosy dessert, or let it chill and slice it into bite-sized pieces for morning or afternoon tea. The water and salt on the surface of the apple slice interfere with oxygen reaching the fruit’s surface and therefore slowing down oxidation. Final Words on the Apple Oxidation Experiment
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