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apple corer

bear Oct 13, 2009 06:26 PM

Any recommendations for an apple corer that isn't too frustrating to use? I've recently made a couple of tarte tatins and a caramel apple upside-down french toast, and both recipes call for apple halves. I ended up just using a sharp paring knife and doing my best because my dine-store corer isn't very sharp and takes a lot of effort to force through and pull out.

Specific brands would be appreciated. Thanks!

  1. m
    Mishmash Oct 14, 2009 12:34 AM

    I don't have an answer for you but I do have a follow-up question, do you have any experience with those Yankee apple peeler/cooler combos that attach to the kitchen counter?

    1 Reply
    1. re: Mishmash
      elfcook Oct 16, 2009 05:09 PM

      I have one and rarely use it. It does work, but oddly shaped apples can be a problem. I find it easier to use a knife. It also works for peeling potatoes, if you like. My kids find it entertaining, but it spends most of its time in the cabinet.

    2. n
      NE_Elaine Oct 14, 2009 03:04 AM

      I have never found apple corers to be that useful. I just use my chefs knife to cut and paring knife to take out the core.

      1. j
        janniecooks Oct 14, 2009 04:05 AM

        I have an apple corer but rarely use it, especially if I need half apples or quarter apples. You get much more attractive apple pieces if you cut the apple in half stem to blossom, and use a melon baller to remove the seeds. Then cut a small v-shaped piece from the blossom end, and stem end if necessary, to the center.

        1 Reply
        1. re: janniecooks
          Soop Oct 14, 2009 05:33 AM

          I like this.

          Last time, I just cut around a square of core. That was for strdel though. I hate apple corers, but I'd get one that you could just place and whack down with the flat of your hand.

        2. Candy Oct 14, 2009 06:39 AM

          Oxo. It is sharp and does a great job. Sometimes i just cut it in half and use a melon baller to take the seed pocket out.

          3 Replies
          1. re: Candy
            bear Oct 14, 2009 04:49 PM

            Wow, the reviews are really positive. I'm going to order one just to check it out...can't beat the price. Thanks, Candy.


            1. re: bear
              Candy Oct 15, 2009 08:49 PM

              you are quite welcome. I work in a cookware shop and handle quite a few. If you are looking for one to stuff apples for baking the Chef Harvey model is good, but for straight coring Oxo cannot be beat.

              1. re: Candy
                bear Oct 16, 2009 03:38 AM

                Thanks, Candy. It's on order from Amazon (technically free, with their 4 for 3 promotion which gives you the least expensive item free!). I'll report back after I've used it a bit.

          2. f
            Frobisher Oct 14, 2009 12:40 PM

            Ikea makes a functional corer.

            I also have a peeler/corer/slicer contraption from Back to Basics. You can set it to just peel or peel, slice and core. I only pull that out when lots of apples are invovled like last weekend when I made several quarts of apple sauce, a pie and couple of pints of apple butter after a trip to the PYO orchard. For that type of task its a major time saver.

            1. b
              bear Oct 14, 2009 04:55 PM

              Thanks, everyone. Sounds like there is no magic bullet. I don't mind coring a few...it's just when I get to a dozen or so that I get frustrated. I'll definitely try the chef's knife/melon baller suggestions.

              I'm also going to check out the Oxo corer that Candy suggested, since it's pretty cheap and the reviews are consistently positive. When I get it and use it, I'll report back.

              2 Replies
              1. re: bear
                janniecooks Oct 16, 2009 04:52 AM

                One more thought on using an apple corer - they're really only necessary or useful where you want to use the apple whole, such as in baked apples. When you need cut-up apples it is usually faster and more efficient to cut the apple in half or quarters and then remove the core. But perhaps that's just a personal preference.

                1. re: janniecooks
                  Candy Oct 16, 2009 04:36 PM

                  I find using a straight corer, not one that cores and divides to be faster when preparing apple pastry. Somehow with the core removed, it just peels more quickly for me. I have both types, straight corer and corer/slicer and use both depending what I want ant to do.

              2. b
                bear Dec 20, 2009 08:20 AM

                Just want to report back and thank Candy for the Oxo recommendation. I finally used my new corer to core eight apples this morning for baked upside-down apple french toast (tasty Tyler Florence recipe). It was terrific...very easy to use, and to me much easier than using a knife. It left a little of the core inside so I had to clean them up a bit, but it took very little pressure to cut through the apples and it was easy to get the core out of the corer.

                This is definitely a keeper and one that I would recommend. Thanks again, Candy!

                1. b
                  bear Oct 31, 2010 08:35 AM

                  Thought I'd bump up this thread since it's still apple season. I made an apple cake that called for 4 sliced apples, so I used the Oxo corer to make the slicing easier. Truly a piece of cake, pun intended. Great little tool.

                  1 Reply
                  1. re: bear
                    shallots Oct 31, 2010 02:22 PM

                    i really like teh Le Creuset corer that hangs with other things (spoons, strainers) on the wall. I've been using it for five years.

                    It IS apple season and we have apple trees and we don't spray them. So the perfect apples you buy from the store would laugh themselves silly at the tasty, firm fruit that comes off of our trees because shape is far from symmetry in these parts. OTOH the apples taste great. (First trees start producing in July.)

                    I'm not sure a melon baller could handle some of the tough 'flesh' of some heirloom apples; the Le Creuset can.

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