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09-02-2009, 09:04 AM
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#1 | | | | | | | Sous Chef
Profile: Join Date: Sep 2005 Location: Wisconsin
Posts: 818
| | Juicing Apples
Not sure if this is in the right place ... please feel free to move me.
I am juicing apples tonight for wine later and am wondering about the seeds. I would like to use the pulp that is left for bread or cake and I wonder if the seeds might leave it bitter ... thoughts? experience? suggestions?
Thank you!
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09-02-2009, 09:11 AM
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#2 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
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I would think the seeds would leave it bitter. Also, the seeds contain arsenic. A little amount won't hurt you, but you should avoid eating them when you can.
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09-02-2009, 09:17 AM
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#3 | | | | | | | Senior Cook
Profile: Join Date: Dec 2007 Location: Canada
Posts: 277
| | Quote:
Originally Posted by GB  I would think the seeds would leave it bitter. Also, the seeds contain arsenic. A little amount won't hurt you, but you should avoid eating them when you can. | Arsenic?? Wow! I never knew that. Is that true of all varieties of apples?
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09-02-2009, 09:26 AM
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#4 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
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It is, yes.
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09-02-2009, 09:28 AM
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#5 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
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Sorry, I did not mean to say arsenic. It is cyanide.
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09-02-2009, 09:29 AM
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#6 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
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There are other fruits that contain this too, but at the moment my mind is blank on which ones they are.
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09-02-2009, 09:31 AM
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#7 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
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It looks like cherry, peach, and apricot pits are the others I was thinking of.
Some more info here.
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09-02-2009, 12:27 PM
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#8 | | | | | | | Assistant Cook
Profile: Join Date: Apr 2009 Location: Cary, N.C.
Posts: 44
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The pulp from apples and pears can be used as a hydroscopic element in low fat baking. There are some formulas on the internet for low fat cooking that replaces a great percentage of butter and/or egg yolk for apple sauce or puree. It leaves cakes and muffins a little more dense, but naturally sweet.
Chef Todd Mohr
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09-02-2009, 01:17 PM
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#9 | | | | | | | Sous Chef
Profile: Join Date: Sep 2005 Location: Wisconsin
Posts: 818
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Thank you! Seeds are coming out, would rather not kill people with either the wine or pulp.
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