A damp towel or paper towel works well in a pinch when dealing with wobbly cutting boards. There are also non-stick cutting board mats you can get online and at kitchen supply stores.
If you don’t have a paring knife handy, another thin blade will do. Choose the thinnest one you have in order to limit damage to the apple’s flesh while you go after the core.
Coring is easiest with a knife that is longer than the apple. That way, you can remove the entire core in one go. If you don’t have a knife like that, stick with a paring knife and scrape away any parts of the core left behind after the initial cut.
If you’re having trouble keeping the cut consistent all the way around the stem, try making more incisions. Place the knife on another side of the stem and push it all the way through the bottom again. Do this 4 times on all sides of the stem, then cut in a circle to connect the incisions.
Another option is to use the tip of the knife to pry the core up toward you. Once you are able to get a firm grip on it, pull it up to remove it. Knife control is important when doing this, so raise it with patience rather than yanking it toward you.
You could also use a melon baller to scoop out the insides. Twist the melon baller around to clear out the cut, leaving it clean and consistent.
Test the cutting board or surface by attempting to move or shake it. If it seems unsteady, expect it to move at the worst time. Try putting a wet towel or a non-slip mat underneath a cutting board to steady it.
The easiest type of corer to use is one with a long handle and a circular tube with a serrated bottom edge. The tube fits over the core, holding it together while you pull it out. When using the vegetable peeler type of corer, you have to twist the blade around in a circle to cut out the core. The motion is the same as when using a tube-shaped corer, but it takes a little more work to rotate the corer by hand. You could also use a flat, ring-shaped corer. This type slices up the apple while removing the core. It’s great for cutting an apple into wedges with one fell swoop.
If you’re using the blade-type corer, push it down into the apple and begin rotating it around the core. It will separate the core from the rest of the apple.
Check the inside of the apple for leftover seeds. Corers are better at cleaning out an apple than knives, but a loose seed or core fragment can fall out of the tool and get left behind.
Stabilize the cutting board by placing a towel or mat underneath it if needed.
If you wish to quarter the apple, you could turn the halves over onto their cut sides. Slice them top to bottom down the middle. Whether you do this before or after removing the core doesn’t make much of a difference.
If you quartered the apples, an alternative way to remove the core is by cutting underneath it. Use a paring knife to cut diagonally down to the center point underneath the core. Turn the apple slice around and cut from the other side to cleanly lift away the core.
There are pieces of the stem and bud on both halves, so remember to get them all. You will need to make a total of 4 cuts on each half, 2 apiece for each stem and bud. Another way to do this is by scooping out the stem and bud with a melon baller or spoon. It is less precise than cutting, so it takes away more of the juicy flesh.
If you’re using a knife, slip the tip of the blade underneath the skin. Peel from side to side across the apple, moving slowly to keep the blade as close to the skin as possible. Although using a knife gets easier with practice, you could slip and cut into the good part of the apple if you’re not careful.
If you’re using a knife, slip the tip of the blade underneath the skin. Peel from side to side across the apple, moving slowly to keep the blade as close to the skin as possible. Although using a knife gets easier with practice, you could slip and cut into the good part of the apple if you’re not careful.
For your own safety and the sake of the apple, slip a damp towel or non-stick mat underneath a cutting board to prevent it from moving while you work.
Cut as close to the stem as you can to save the edible portions of the apple. If you cut too close to the stem, you might end up taking out some of the core. Cut the hard, stringy core chunks off the apple slices before using them.
For example, lay the portions flat on the cutting board and cut them from top to bottom to create slices. Cut the slices from side to side to create smaller apple chunks.
