apple baking question (kind of obscure)

[Paul]

When you bake an apple for example in an apple pie. The flesh of the apple becomes very soft. Of course this level of softness can vary depending upon the type of apple and how it was prepared etc. But regardless, if the apple was cut in a way that leaves part or all of the little pocket where the apple seeds are in the core of the apple, this cooks/bakes differently than the flesh of the apple. When this happens you might bite into a (relatively) hard piece or even a little sharp texture in your mouth.

I want to know if there a term in cooking/baking to describe this?

 

[marilynfl]

Is it the endocarp you're talking about? In my mom's apple strudel, if she doesn't cut

the core far enough out, the hard 'endocarp' is still attached to the thin slices and it doesn't soften...even after 30 minutes of baking.

http://www.google.com/imgres?imgurl=http://www.knowledgerush.com/wiki_image/0/0e/Pome_apples_text.jpg&imgrefurl=http://www.wordwizard.com/phpbb3/viewtopic.php?f%3D7%26t%3D22342&h=635&w=971&sz=157&tbnid=zYwa9KAiHB9qRM:&tbnh=90&tbnw=138&prev=/search%3Fq%3Da

 

[Paul]

you are awesome thank you smileys/wink.gif

 

[marilynfl]

It's not me...it's Google.

 

[Paul]

well I'm a pretty good googler but I was shut out

you got, as they say "mad skillz"