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09-02-2009, 09:04 AM
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#1
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Head Chef
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
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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
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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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
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Senior Cook
Join Date: Dec 2007
Location: Canada
Posts: 283
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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.
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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
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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It is, yes.
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09-02-2009, 09:28 AM
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#5
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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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
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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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
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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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
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Assistant Cook
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
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Head Chef
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
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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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