Is apple to be grated a wet or dry ingredient?
Can you please answer this. Is apple a wet or dry ingredient? It will be grated
Best Answer
Apple is pretty wet.
However, if you're looking at quickbread or muffin recipes (with "wet" and "dry" teams, a la Alton Brown's method), you're better off treating it as a separate addition -- stir the grated apple in after the wet and dry are combined.
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Is apple juice wet?
Apple juice keeps you hydrated.Apple juice contains 88% water and is easy to consume. Many hospitals serve apple juice to patients after medical procedures, because it's easier on the stomach and won't cause nausea.Can you grate an apple?
When grating, we found it easiest (and least wasteful) to leave the core intact and use it as a handle. Grip the apple by the top and the bottom of the core and grate it on the large holes of a paddle or box grater. When you reach the core, turn the apple 90 degrees. Repeat until only the core remains.What ingredients are considered wet?
Wet ingredients, such as milk, water, eggs (if you're measuring eggs by volume) or oils can technically be measured in both wet or dry measures\u2014one dry measuring cup of milk should weigh exactly the same as one wet measuring cup of milk.What counts as dry ingredients?
Here are some of the dry ingredient examples used in baking:- Baking Flour or All-Purpose Flour.
- Sugar (Castor or brown)
- Cocoa Powder.
- Baking Soda.
- Baking Powder.
- Spices.
- Yeast.
- Salt.
How To Measure Ingredients - THE RIGHT WAY 👍🏻(Dry and Wet)
More answers regarding is apple to be grated a wet or dry ingredient?
Answer 2
Wet. You'll notice how much apple juice you end up with when you try to grate an apple.
Answer 3
Of course, a grated apple is literally wet, but this has little to do with what "type of ingredient" it is. Kitchen tradition just uses confusing names for the ingredients which go into the two different piles of a two-step method. Dry ingredients don't have to be literally dry, and wet ingredients don't have to be literally wet.
I find Erica's approach best, it doesn't belong to neither the dry nor the wet ingredients, and it will be best to add it later to the batter, after dry and wet are mixed.
But if you are insisting on a two-step method, I'd say it's a "dry" ingredient, that is, an ingredient which gets mixed in the "flour" bowl and not the "egg" bowl. The reason: fruit pieces sink to the bottom of a quickbread, and flouring them reduces this problem. So throwing the apple pieces into the flour will ensure a more even distribution. Just make sure that they don't land on top of the baking powder before you start mixing.
Making them a wet ingredient not only means you miss the opportunity to get them floured, but they will also interfere with foaming the wet ingredients. While quickbreads with grated apples with them are expected to be coarser than cakes made with a more elaborate method than a simple dry+wet mixing, you still want all the air bubbles you can get without sacrificing convenience, so there is no need to reduce them by mixing the apple with the eggs and sugar.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Dziana Hasanbekava, Tim Douglas, Tim Douglas, Alexey Demidov