My application is for juicing but I guess it would apply to fruit salads as well.
I have an auger-style crushing juicer and roughly remove seeds I see before ramming the orange/lemon/... pieces down the juicer chute. Unfortunately a few seeds escape detection and as I like to put the pulp back into the juice, I get a few crushed seeds in the juice. Not nice.
Are there any accepted utensils/techniques for removing the seeds beyond probing each piece?
We have a twin-screw masticating juicer (an older model Angel juicer) and although the seeds come out quite chewed up, I wouldn't want to drink them and we've never put the pulp back into the juice.
One possibility that comes to mind is to cut the oranges, etc., into pieces and separate out the pieces that have seeds from those that don't. Run the seedless ones through first and save that pulp to put into the juice. Then run the pieces with seeds through and toss that pulp.
Had the same problem. Solved with apple seed remover. Just cut out the the middle part with it, and problem solved.
The best way I've found so far (for juicing) is to just thoroughly squeeze the pieces between thumb and forefinger over the flat part of the juicer chute so the juice flows down the chute and the seeds pop out for removal.
When I make juice from vegetables and leafy greens about 1/4 of what comes out of the juicer is froth. Is it possible to mix this froth back into the juice rather than throwing it away? That would save me a lot of leafy greens (which cause most of the froth because they are least juicy). Advice I have read is: get a juicer with a better blade use a juice press (good ones are pricy) The truth is even better juicers put out froth, so is there a way to turn it into juice? Simply stirring it with a spoon doesn't seem to do the trick.
I often enjoy (when it's not dead of winter) a fruit smoothie for breakfast; generally I use orange juice or some other juice flavor (V8 has a few with fruit flavors masking veggie tastes that I sometimes use), yogurt, and fruit I've frozen myself (removes the need for ice, leading to a thicker smoothie). Typically I use strawberries and bananas; however, when I purchase smoothies, my favorite flavors involve raspberry. I've tried purchasing frozen berries and tossing some in, but the seeds irritate me to no end. How can I get the taste of raspberries, preferably from raspberries themselves
How much powder does 1 TBSP of Cumin seeds yield when crushed? I have a recipe that calls for Cumin seeds to be crushed but I could not find whole seeds at the store.
If I'm juicing Oranges it takes quite a few oranges to get a decent amount of juice. Would it be possible to soak the pulp in water and send it through the juicer again? If so, what is the best way to go about that? What ratio of water to pulp would be optimal?
This is a related question to Do centrifugal juicers destroy vitamins through friction? Is there any quantitative data about the rate of vitamin & nutrient decay in fruit/vegetable juice? We just bought a centrifugal juicer, and I want to make an educated decision about whether to use the juicer as needed (maximizing nutrient content but increasing cleanup effort) or to produce fruit/vegetable juice 6/12/18 hrs ahead of time (reducing cleanup effort but perhaps reducing nutrient content).
Last year, I had a lot of leftover watermelon from a full-size melon and I pressed it in a strainer to get out the seeds and pulp, but it took forever. (I then froze the juice in ice trays and stored them in ziploc bags in the freezer - it makes a great margarita in the blender.) Now that we are getting great local watermelon again, I thought it would be a good use (I've got a huge half a melon taking up space in the fridge) Are powered juicers any good for this? Would they work with watermelon (obviously cut up with the rind removed) Would I have to remove the seeds manually first? (I
I love almond milk, and it's relatively easy to make, however the recipes I've used all call for removing the skins by blanching before blending with water and straining. However I find the skinning process to be tedious to the point where I no longer make almond milk. I have seen other recipes call for soaking almonds overnight before blending / straining. Does this serve the same purpose as removing the skins via. blanching -- removing the bitterness associated with the almond skin?
I would like to buy a juicer for making fruit juice, including orange juice. But the juicers that I've seen fall into one of two categories: Work for all fruits, but you have to peel oranges. Work only for oranges without peeling (just juice half an orange at a time). Ideally the juicer should be electric rather than manual (easier) (new requirement) Is there any combined juicer for these two functions? Ideal other features are easy to wash (dishwasher), gets a good amount of juice out of each fruit and long product lifetime. (Backup info on question: Can I ask a recommendation
I have a caramel recipe that calls for hot raspberry puree to be added near the end of cooking. I'm assuming that the seeds are supposed to be removed, so how is this different from raspberry juice? I have a bag of frozen raspberries. Could I just thaw them and put them through a mesh sieve (the way I would make juice)?