Reader Jo (like that name, Jo!) asks:
So if I understand you correctly from your post on baking tart apples, it’s the inside-out ripening process that causes apples to get mushy as they bake. Is this the reason why some apples seem to “melt” when you sauté them?
It is! The outside of the slices are the softest, so that portion of the apple dissolves fairly quickly leaving the firmer middle. Thanks for the great question, Jo!