elizabeths51•15d agoMost Upvoted

Unpopular opinion: organic vs conventional produce in baking matters more than people think

I stopped by a local farm stand in Vermont last weekend and grabbed some organic raspberries for a tart. The difference in flavor was huge compared to the conventional ones I usually get at the supermarket. Some bakers say it's all in your head, but I swear the organic ones held up better in the heat of my kitchen. Has anyone else noticed a real difference in taste or texture when using organic ingredients for something simple like a fruit pie?

3 comments

3 Comments

michael_jenkins3914d ago

Wait @adamthompson, isnt all that "less water" stuff just marketing hype?

wendyg4314d ago

Have you tried freezing the organic fruit before baking into a pie? I've found it helps the texture stay even firmer because the cell walls break down slower than conventional ones. It's not just you, the lower water content really does make a difference in how they hold up.

adamthompson15d ago

My buddy Mike swears by organic strawberries for his shortcakes. Last summer we did a taste test at a cookout, three different brands side by side. The organic ones from a local farm were sweeter and actually stayed firm after sitting out for an hour. The conventional ones got all mushy and watery really fast, like they were just collapsing. Mike said it's because organic fruit has less water and more actual fruit solids going on. I dunno about the science but the texture difference was super obvious to everyone there.