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9

Short answer is no. Vitamins are organic compounds (that is, compounds based on a carbon skeleton) which are pretty small: most of them are formed by 20-30 atoms, not more than that. Mechanical stress, as well as thermic stress, can indeed interfere with the structure of big organic compounds such as proteins or DNA, which are called macromolecules and are ...


9

The three types of appliances you have listed have different primary uses, and best purposes, although they have some overlap in their capabilities. Blenders. Good at, well, blending: making smoothies, pureeing soup, grinding nuts to butter, and at the high end, making frozen ice drinks. By far the best device for this purpose, but not very versatile. ...


8

To juice a pineapple without a juicer, cut off the rind and remove the fruit from the hard, inner core. Slice it up and pulverize the fruit in a blender or food processor with a few tablespoons of water. Filter through a screen colander if you want a lot of pulp, or line it with cheese cloth if you want less pulp.


7

The way that i found to juice mine is leave the rind on, mash the melon to bits inside of it, cut a spout in the rind for easy pouring, line my stock pot with chese cloth (although i'm sure a lot of other things would form a great strainer), then just pour the whole thing into the stock pot. I then wrap the cheese cloth up and tie it off with a rubber band. ...


7

If your physician recommended the fresh apple juice specifically (and not, for example, bottled apple juice or eating apples, or just eating more fruit), you should ask him or her what the reasons for that recommendation are, and what reasonable alternatives you can use if you are finding it difficult to comply with the recommendation. Fresh apple juice is ...


7

No, you cannot substitute fresh apple juice. Some of the compounds found in apple juice are very volatile. They evaporate a few minutes after the juice is made, or are broken down by still-active enzymes or oxygenation. These processes don't happen in the whole apple, because these compounds don't come into contact with the wrong enzymes or oxygen before ...


7

Short of using an electric juicer, the squeeze press type of juicer is very popular for doing large quantities of citrus quickly and efficiently. They are both fast, and squeeze almost all of the available juice, getting the best of both worlds. These come in sizes that are best for limes, lemons, oranges, or even grapefruits.


6

It makes the lemon easier to squeeze. I think it has the most effect on the peel; it's softer and more flexible when warm, so you're able to get more juice out of it than you could otherwise if you're juicing by hand. That's especially true if you're trying to juice several lemons - you'll just get tired and stop being as thorough if it's harder. It ...


6

There are two explanations usually given for why centrifugal juicers lose some of the nutritional value: frictional heating, supposedly from the higher speed of the moving parts (although it's never clearly explained where this comes into play, maybe from the juice splatting on the container) aeration of the juice (since there's usually more frothing with ...


6

I've never juiced a pineapple, but I have done a watermelon and I've had some success with a food processor and a cheese cloth. I'd remove the core of the pineapple, because I don't think there's much juice in it. Remove the skin as well. Then run the pineapple through the food processor and pour all of the contents into a cheese cloth over a bowl. ...


6

For making large amounts of margarita, I've found it hard to beat a press like this one: It extracts almost all the juice in one easy movement. I don't see the benefit in a rotary juicer.


5

you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties.


4

Maybe put it in a blender and then hang it over a bowl in some cheese cloth or push it through a chinoise? The first option would allow you to let it drip overnight and wouldn't require any extra work on your part. I've made an almond soup like that.


4

In my 900W microwave it takes 1/2 inch water 1 minute to boil and around 30 seconds to become hand-hot, (I know it may take a bit longer when heating a lemon with the skin acting like an insulator although this effect will be lessened due to the high oil content of the zest). You probably won't 'boil' the lemon however if you did it would produce by far the ...


4

A medium sized orange will have roughly 2 oz of juice.


3

Some juicers are better than other kinds for different things. A dedicated wheat grass juicers probably isn't going to juice spinach, carrots, and kale well. A centrifugal juice usually doesn't handle wheatgrass well and in general isn't supposed to be as efficient as some other kinds for leafy greens. A single-gear or double-gear masticating juicer works ...


3

Search engines like that, as you know, are more complicated to build than the standard recipe searches you see in most places, and many websites that have food recipes and are heavily utilized don't have them. If you want to ultimately be able to make juice based on the ingredients on hand, what I'd recommend is becoming more proficient at matching flavor ...


3

One way to get more juice from citrus is to juice it when warm. Cold fruit doesn't release as much juice. I put a skewer hole in my citrus (for safety issues) and then microwave the fruit for 20=30 seconds before cutting and juicing. I'm also partial to Valencia oranges for juice.


3

The amount of juice you get from an orange will depend on a number or things: Size of the orange Juice content of the orange Whether you use the pulp or remove all the bits May be you should be asking what oranges are best for producing the most amount of juice and how do I get the most juice from them? The easiest way to find out how many oranges you ...


3

The problem you are presenting is that "all fruit" that can be juiced covers a lot of ground. Nearly all fruit has some parts that need to be discarded, but it varies by fruit. As you noted, for oranges (and grapefruit, and lemons, and tangerines) it is the peel. For apples and pears, it is the peel and the core. For apricots and peaches, the pit. And ...


3

I like the OXO good grips citrus juicer. It has a reamer for fruit the size of orange which flips over for smaller fruit such as lemons. I think it beats a wooden hand reamer because it holds the juice and filters out seeds. No peeling is necessary. It's manual, but I think that is easy.


3

I haven't tried this, but in theory, it can work: Try adding a couple of tablespoons of flaxseed oil, coconut oil (or any other healthy oil you'd drink) to the froth jar and swish around. It'll likely destabilize the foam. Additional Info: Foams are similar to emulsions and are usually caused by proteins. Many industrial processes use surfactants to ...


2

Basically, you have two types of fruit for juicing: Those with a rind (lemon, orange, grapefruit) and those without (strawberries, grapes, apples, etc). Non-rind fruits: Wash and use a vitamix (blender). Turn it into juice and pulp. If you don't want the pulp, pass it through a sieve or chinois. For citrus, the best juicer I've used are the manual press ...


2

This depends on the type of juicer and how well it extracts the juice from the fruit. The best juicers leave a relatively flavourless pulp (which is, however, very high in fiber). If you're curious about the flavour, try tasting it! (I've heard of the pulp being used to make muffins, but other flavouring agents are definitely required). I am not sure about ...


2

In some asian cuisine, you can sun dry the pulps (or remains) of fruits. Use the dry pulps to stir fry meat dish could be tasty because these pulps gives out fruity aroma to the meat and also absorb excess oil from the meat to balance out the dish ingredients.


2

I cannot think of any physical reason why this should be so, and I don't believe it Have you tried it? Buy two lemons, nuke one of them, and squeeze them both. Measure the juice that you get from each. Better, have someone else (who isn't aware that the lemons are different in any way) squeeze the lemons and tell you if they thought one was easier to ...


1

Had the same problem. Solved with apple seed remover. Just cut out the the middle part with it, and problem solved.


1

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 ...


1

I use to warm lemons (and oranges) letting them for a while (maybe 4-5 minutes) in a pot of warm water. They do release more juice. If you feel skeptical about microwave, you can try this way.



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