TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I got an apple chutney recipe from a friend. It's an old family recipe and it specifically says to chop the apples but to NOT core or peel them. The recipe is basically just apples and pears, red onions, raisins, brown sugar, cider vinegar and various spices which you simmer gently for a couple of hours. It says nothing about straining or grinding. The onions are finely sliced and it says "chop apples and pears roughly but without coring."Does the vinegar somehow soften the seeds and core of the apple? Is that important to the taste or texture? I am hesitant to used the whole apple as most recipes I have found online say to core or even peel and core.

SOLUTION: Using whole uncored apples in chutney?

PROBLEM: I know the pan will not suffer for just a glass of wine, but wine is acid, and I know I shouldn't use any acid into it. Also, water is not advisable in a frying iron pan. Can this remove the seasoning? I'm thinking into buying a stainless steel pan for this.

SOLUTION: Deglaze in iron pan

PROBLEM: I recently made custard with a huge amount of milk, custard powder and sugar. After boiling it for few minutes I added vanilla essence to it. After it was settled I added apple and pineapple. Then I placed the whole mixture in the fridge and the custard was tasting fine at that time. But after a half hour of cooling, when I tasted the mixture it was bitter. I googled about the issue and found out that milk and pineapple are not good friends, but I don't want to waste the whole thing now. Is there any way to reduce the bitterness?

SOLUTION:
How can I remove bitterness from custard after adding pineapple to it?