Okay, for normal people it is not a big deal to grab an apple and core and
slice it. But for the super lazy/busy/inept (two folks in our household) or
children you don't want handling knives (we have two visiting), these little
bags of sliced apples are great. The package says they are tossed in a
solution of calcium and vitamin C, or something like that. There are five
bags, with about a third of an apple in each bag. AND THEY COST $4 at our
neighborhood Harris Teeter, thieves that they are.

I found that the juice of a lemon mixed with some Splenda (just use your own
judgment) and a splash of water is the perfect solution to the browning
problem, and it adds a nice tang to the slices as well as some vitamin C. I
just sliced them, tossed them in the stuff, shook them off and put them in
baggies, about a half an apple in a baggie. The leftover lemon juice was
rosy and made a nice glass if lemonade.

Total cost: apples were $99 a pound, so I reckon about $2 for five baggies,
each with half an apple instead of a third. Maybe 50 calories. It's not
cooking, but it's not sniping at ****wiliger either. :P

cybercat wrote:
>
(snip)
> Total cost: apples were $99 a pound, so I reckon about $2 for five baggies,
> each with half an apple instead of a third. Maybe 50 calories. It's not
> cooking, but it's not sniping at ****wiliger either. :P

OUCH!!! $99/lb Those be some pricy apples <G>. Methinks a zero & a
decimal might be missing, eh?

Sky, who just couldn't resist

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"cybercat" > wrote in message
...
> Okay, for normal people it is not a big deal to grab an apple and core and
> slice it. But for the super lazy/busy/inept (two folks in our household)
> or children you don't want handling knives (we have two visiting), these
> little bags of sliced apples are great. The package says they are tossed
> in a solution of calcium and vitamin C, or something like that. There are
> five bags, with about a third of an apple in each bag. AND THEY COST $4 at
> our neighborhood Harris Teeter, thieves that they are.
>
> I found that the juice of a lemon mixed with some Splenda (just use your
> own judgment) and a splash of water is the perfect solution to the
> browning problem, and it adds a nice tang to the slices as well as some
> vitamin C. I just sliced them, tossed them in the stuff, shook them off
> and put them in baggies, about a half an apple in a baggie. The leftover
> lemon juice was rosy and made a nice glass if lemonade.
>
> Total cost: apples were $99 a pound, so I reckon about $2 for five
> baggies, each with half an apple instead of a third. Maybe 50 calories.
> It's not cooking, but it's not sniping at ****wiliger either. :P

Easy solution

http://www.amazon.com/s/ref=nb_ss_0_...ix=apple+corer

The kids used to call it Apple Magic.
--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com.

cybercat wrote:
> I found that the juice of a lemon mixed with some Splenda (just use your own
> judgment) and a splash of water is the perfect solution to the browning
> problem, and it adds a nice tang to the slices as well as some vitamin C. I
> just sliced them, tossed them in the stuff, shook them off and put them in
> baggies, about a half an apple in a baggie. The leftover lemon juice was
> rosy and made a nice glass if lemonade.
>
> Total cost: apples were $99 a pound, so I reckon about $2 for five baggies,
> each with half an apple instead of a third. Maybe 50 calories. It's not
> cooking, but it's not sniping at ****wiliger either. :P

The pre-sliced apples can be a little pricey, but I found them
affordable at our local Sam's Club. Per pound, it is cheaper to buy
them from Sam's. They use either Gala or Fuji apples, they are nice and
crisp.

BTW, I have sprinkled my apples, bananas, etc. with Fruit-Fresh, it is
similar to using lemon juice. I found it on a "manager's special" and it
has lasted me a long time.


Becca

Becca wrote:
> cybercat wrote:
>> I found that the juice of a lemon mixed with some Splenda (just use
>> your own judgment) and a splash of water is the perfect solution to
>> the browning problem, and it adds a nice tang to the slices as well as
>> some vitamin C. I just sliced them, tossed them in the stuff, shook
>> them off and put them in baggies, about a half an apple in a baggie.
>> The leftover lemon juice was rosy and made a nice glass if lemonade.
>>
>> Total cost: apples were $99 a pound, so I reckon about $2 for five
>> baggies, each with half an apple instead of a third. Maybe 50
>> calories. It's not cooking, but it's not sniping at ****wiliger
>> either. :P
>
> The pre-sliced apples can be a little pricey, but I found them
> affordable at our local Sam's Club. Per pound, it is cheaper to buy
> them from Sam's. They use either Gala or Fuji apples, they are nice and
> crisp.
> BTW, I have sprinkled my apples, bananas, etc. with Fruit-Fresh, it is
> similar to using lemon juice. I found it on a "manager's special" and it
> has lasted me a long time.
>
> Becca


I dip apple slices in a sulfite solution (Campden tablets, from the
homebrew shop) It keeps them white indefinitely (of course they will
rot eventually) and it doesn't affect the taste. It works really well
when drying apple slices.

Better Living Through Chemistry,
Bob

"Sky" > wrote in message
...
> cybercat wrote:
>>
> (snip)
>> Total cost: apples were $99 a pound, so I reckon about $2 for five
>> baggies,
>> each with half an apple instead of a third. Maybe 50 calories. It's not
>> cooking, but it's not sniping at ****wiliger either. :P
>
> OUCH!!! $99/lb Those be some pricy apples <G>. Methinks a zero & a
> decimal might be missing, eh?
>
> Sky, who just couldn't resist
>
heh damned good apples they were, too.

"cybercat" > wrote in message
...
> Okay, for normal people it is not a big deal to grab an apple and core and
> slice it. But for the super lazy/busy/inept (two folks in our household)
> or children you don't want handling knives (we have two visiting), these
> little bags of sliced apples are great. The package says they are tossed
> in a solution of calcium and vitamin C, or something like that. There are
> five bags, with about a third of an apple in each bag. AND THEY COST $4 at
> our neighborhood Harris Teeter, thieves that they are.
>
> I found that the juice of a lemon mixed with some Splenda (just use your
> own judgment) and a splash of water is the perfect solution to the
> browning problem, and it adds a nice tang to the slices as well as some
> vitamin C. I just sliced them, tossed them in the stuff, shook them off
> and put them in baggies, about a half an apple in a baggie. The leftover
> lemon juice was rosy and made a nice glass if lemonade.
>
> Total cost: apples were $99 a pound, so I reckon about $2 for five
> baggies, each with half an apple instead of a third. Maybe 50 calories.
> It's not cooking, but it's not sniping at ****wiliger either. :P
If you don't have a lemon, next time crush a vitamin C tablet and use it
instead.
Janet

"Janet Bostwick" > wrote in message
m...
>
> "cybercat" > wrote in message
> ...
>> Okay, for normal people it is not a big deal to grab an apple and core
>> and slice it. But for the super lazy/busy/inept (two folks in our
>> household) or children you don't want handling knives (we have two
>> visiting), these little bags of sliced apples are great. The package says
>> they are tossed in a solution of calcium and vitamin C, or something like
>> that. There are five bags, with about a third of an apple in each bag.
>> AND THEY COST $4 at our neighborhood Harris Teeter, thieves that they
>> are.
>>
>> I found that the juice of a lemon mixed with some Splenda (just use your
>> own judgment) and a splash of water is the perfect solution to the
>> browning problem, and it adds a nice tang to the slices as well as some
>> vitamin C. I just sliced them, tossed them in the stuff, shook them off
>> and put them in baggies, about a half an apple in a baggie. The leftover
>> lemon juice was rosy and made a nice glass if lemonade.
>>
>> Total cost: apples were $99 a pound, so I reckon about $2 for five
>> baggies, each with half an apple instead of a third. Maybe 50 calories.
>> It's not cooking, but it's not sniping at ****wiliger either. :P
> If you don't have a lemon, next time crush a vitamin C tablet and use it
> instead.
> Janet

Ahhh ... I see you people are way ahead of me ...

"cybercat" > wrote in message
...
> Okay, for normal people it is not a big deal to grab an apple and core and
> slice it. But for the super lazy/busy/inept (two folks in our household)
> or children you don't want handling knives (we have two visiting), these
> little bags of sliced apples are great. The package says they are tossed
> in a solution of calcium and vitamin C, or something like that. There are
> five bags, with about a third of an apple in each bag. AND THEY COST $4 at
> our neighborhood Harris Teeter, thieves that they are.
>
> I found that the juice of a lemon mixed with some Splenda (just use your
> own judgment) and a splash of water is the perfect solution to the
> browning problem, and it adds a nice tang to the slices as well as some
> vitamin C. I just sliced them, tossed them in the stuff, shook them off
> and put them in baggies, about a half an apple in a baggie. The leftover
> lemon juice was rosy and made a nice glass if lemonade.
>
> Total cost: apples were $99 a pound, so I reckon about $2 for five
> baggies, each with half an apple instead of a third. Maybe 50 calories.
> It's not cooking, but it's not sniping at ****wiliger either. :P
>

I love the Oxo Good Grips apple corer and slicer. One quick push, and the
apple is cored and sliced into eight equal pieces. Cleanup is a breeze, but
don't let your fingers come into contact with the blades because they are
sharp. The "handles" are raised so that there is no chance of banging your
fingers against the countertop, and these are wonderful for anyone with
arthritic fingers. Stainless steel blades.
http://www.amazon.com/Oxo-Grips-Appl...5234535&sr=8-1

MaryL

cybercat wrote:
> "Janet Bostwick" > wrote in message
> m...
>>
>> "cybercat" > wrote in message
>> ...
>>> Okay, for normal people it is not a big deal to grab an apple and
>>> core and slice it. But for the super lazy/busy/inept (two folks in
>>> our household) or children you don't want handling knives (we have
>>> two visiting), these little bags of sliced apples are great. The
>>> package says they are tossed in a solution of calcium and vitamin
>>> C, or something like that. There are five bags, with about a third
>>> of an apple in each bag. AND THEY COST $4 at our neighborhood
>>> Harris Teeter, thieves that they are.
>>>
>>> I found that the juice of a lemon mixed with some Splenda (just use
>>> your own judgment) and a splash of water is the perfect solution to
>>> the browning problem, and it adds a nice tang to the slices as well
>>> as some vitamin C. I just sliced them, tossed them in the stuff,
>>> shook them off and put them in baggies, about a half an apple in a
>>> baggie. The leftover lemon juice was rosy and made a nice glass if
>>> lemonade. Total cost: apples were $99 a pound, so I reckon about $2
>>> for five
>>> baggies, each with half an apple instead of a third. Maybe 50
>>> calories. It's not cooking, but it's not sniping at ****wiliger
>>> either. :P
>> If you don't have a lemon, next time crush a vitamin C tablet and
>> use it instead.
>> Janet
>
> Ahhh ... I see you people are way ahead of me ...

I used to use vit c powder on apples I was preparing for freezing.

"Ophelia" > wrote in message
...
> cybercat wrote:
>> "Janet Bostwick" > wrote in message
>> m...
>>>
>>> "cybercat" > wrote in message
>>> ...
>>>> Okay, for normal people it is not a big deal to grab an apple and
>>>> core and slice it. But for the super lazy/busy/inept (two folks in
>>>> our household) or children you don't want handling knives (we have
>>>> two visiting), these little bags of sliced apples are great. The
>>>> package says they are tossed in a solution of calcium and vitamin
>>>> C, or something like that. There are five bags, with about a third
>>>> of an apple in each bag. AND THEY COST $4 at our neighborhood
>>>> Harris Teeter, thieves that they are.
>>>>
>>>> I found that the juice of a lemon mixed with some Splenda (just use
>>>> your own judgment) and a splash of water is the perfect solution to
>>>> the browning problem, and it adds a nice tang to the slices as well
>>>> as some vitamin C. I just sliced them, tossed them in the stuff,
>>>> shook them off and put them in baggies, about a half an apple in a
>>>> baggie. The leftover lemon juice was rosy and made a nice glass if
>>>> lemonade. Total cost: apples were $99 a pound, so I reckon about $2
>>>> for five
>>>> baggies, each with half an apple instead of a third. Maybe 50
>>>> calories. It's not cooking, but it's not sniping at ****wiliger
>>>> either. :P
>>> If you don't have a lemon, next time crush a vitamin C tablet and
>>> use it instead.
>>> Janet
>>
>> Ahhh ... I see you people are way ahead of me ...
>
> I used to use vit c powder on apples I was preparing for freezing.
Yep, back in the old days, vitamin C was what I used to keep fruit from
browning before canning. That's so long ago, I don't remember why I started
using C. It doesn't take much in a bowl of water to do the job.
Janet

Janet Bostwick wrote:
> "Ophelia" > wrote in message
> ...
>> cybercat wrote:
>>> "Janet Bostwick" > wrote in message
>>> m...
>>>>
>>>> "cybercat" > wrote in message
>>>> ...
>>>>> Okay, for normal people it is not a big deal to grab an apple and
>>>>> core and slice it. But for the super lazy/busy/inept (two folks in
>>>>> our household) or children you don't want handling knives (we have
>>>>> two visiting), these little bags of sliced apples are great. The
>>>>> package says they are tossed in a solution of calcium and vitamin
>>>>> C, or something like that. There are five bags, with about a third
>>>>> of an apple in each bag. AND THEY COST $4 at our neighborhood
>>>>> Harris Teeter, thieves that they are.
>>>>>
>>>>> I found that the juice of a lemon mixed with some Splenda (just
>>>>> use your own judgment) and a splash of water is the perfect
>>>>> solution to the browning problem, and it adds a nice tang to the
>>>>> slices as well as some vitamin C. I just sliced them, tossed them
>>>>> in the stuff, shook them off and put them in baggies, about a
>>>>> half an apple in a baggie. The leftover lemon juice was rosy and
>>>>> made a nice glass if lemonade. Total cost: apples were $99 a
>>>>> pound, so I reckon about $2 for five
>>>>> baggies, each with half an apple instead of a third. Maybe 50
>>>>> calories. It's not cooking, but it's not sniping at ****wiliger
>>>>> either. :P
>>>> If you don't have a lemon, next time crush a vitamin C tablet and
>>>> use it instead.
>>>> Janet
>>>
>>> Ahhh ... I see you people are way ahead of me ...
>>
>> I used to use vit c powder on apples I was preparing for freezing.
> Yep, back in the old days, vitamin C was what I used to keep fruit
> from browning before canning. That's so long ago, I don't remember
> why I started using C. It doesn't take much in a bowl of water to
> do the job. Janet

They were the days, eh? ))

"Ophelia" > wrote in message
...
> Janet Bostwick wrote:
>> "Ophelia" > wrote in message
snip
>>> I used to use vit c powder on apples I was preparing for freezing.
>> Yep, back in the old days, vitamin C was what I used to keep fruit
>> from browning before canning. That's so long ago, I don't remember
>> why I started using C. It doesn't take much in a bowl of water to
>> do the job. Janet
>
> They were the days, eh? ))
Oh, heck, yes.

"Janet Bostwick" > wrote

> Yep, back in the old days, vitamin C was what I used to keep fruit from
> browning before canning. That's so long ago, I don't remember why I
> started using C. It doesn't take much in a bowl of water to do the job.
> Janet
>
Where did you get it powdered? I assume it was powdered?

cybercat wrote:
> "Janet Bostwick" > wrote
>
>> Yep, back in the old days, vitamin C was what I used to keep fruit
>> from browning before canning. That's so long ago, I don't remember
>> why I started using C. It doesn't take much in a bowl of water to
>> do the job. Janet
>>
> Where did you get it powdered? I assume it was powdered?

I used to get powedered Vit C but it is many moons ago.

"Ophelia" > wrote in message
...
> cybercat wrote:
>> "Janet Bostwick" > wrote
>>
>>> Yep, back in the old days, vitamin C was what I used to keep fruit
>>> from browning before canning. That's so long ago, I don't remember
>>> why I started using C. It doesn't take much in a bowl of water to
>>> do the job. Janet
>>>
>> Where did you get it powdered? I assume it was powdered?
>
> I used to get powedered Vit C but it is many moons ago.

Buy Fruit Fresh. It is powdered ascorbic acid, dextrose, citric acid.

Ed Pawlowski wrote:
> "Ophelia" > wrote in message
> ...
>> cybercat wrote:
>>> "Janet Bostwick" > wrote
>>>
>>>> Yep, back in the old days, vitamin C was what I used to keep fruit
>>>> from browning before canning. That's so long ago, I don't remember
>>>> why I started using C. It doesn't take much in a bowl of water to
>>>> do the job. Janet
>>>>
>>> Where did you get it powdered? I assume it was powdered?
>>
>> I used to get powedered Vit C but it is many moons ago.
>
> Buy Fruit Fresh. It is powdered ascorbic acid, dextrose, citric acid.

I haven't seen that, but then I haven't been looking for it I don't need
to do the same amout of preserving as i did when the children were at home
Thanks, anyway

"Ophelia" > wrote in message
>>
>> Buy Fruit Fresh. It is powdered ascorbic acid, dextrose, citric acid.
>
> I haven't seen that, but then I haven't been looking for it I don't
> need to do the same amout of preserving as i did when the children were at
> home Thanks, anyway

Not just for preserving, it is handy to have for a fruit salad or any time
fruit is used in cooking where it can possibly turn color.

"cybercat" > wrote in message
...
>
> "Janet Bostwick" > wrote
>
>> Yep, back in the old days, vitamin C was what I used to keep fruit from
>> browning before canning. That's so long ago, I don't remember why I
>> started using C. It doesn't take much in a bowl of water to do the job.
>> Janet
>>
> Where did you get it powdered? I assume it was powdered?
no, back then I just smashed the tablet and dropped it in a large bowl of
cold water. For bread baking, some bakers use powdered vitamin c and for
sure you can get that at King Arthur.com. However, I can get powdered
vitamin c at my food co-op. On the other hand, most of us have vitamin c
tablets in the house at any given time -- I'd just use them. I've not
priced it out, but I bet dollars to donuts that vitamin c tablets are way,
way cheaper than powdered vitamin c.
Janet

Ed Pawlowski wrote:
> "Ophelia" > wrote in message
>>>
>>> Buy Fruit Fresh. It is powdered ascorbic acid, dextrose, citric
>>> acid.
>>
>> I haven't seen that, but then I haven't been looking for it I
>> don't need to do the same amout of preserving as i did when the
>> children were at home Thanks, anyway
>
> Not just for preserving, it is handy to have for a fruit salad or any
> time fruit is used in cooking where it can possibly turn color.

Are you sure I can buy that in UK?

btw did your Woll pans arrive?

"Ed Pawlowski" > wrote
>>> Where did you get it powdered? I assume it was powdered?
>>
>> I used to get powedered Vit C but it is many moons ago.
>
> Buy Fruit Fresh. It is powdered ascorbic acid, dextrose, citric acid.
>
You know, I think I like my lemon juice and Splenda treatment. It's easy,
and it is stuff I have around all the time. And it tastes good.

"Ophelia" > wrote in message
...
> cybercat wrote:
>> "Janet Bostwick" > wrote
>>
>>> Yep, back in the old days, vitamin C was what I used to keep fruit
>>> from browning before canning. That's so long ago, I don't remember
>>> why I started using C. It doesn't take much in a bowl of water to
>>> do the job. Janet
>>>
>> Where did you get it powdered? I assume it was powdered?
>
> I used to get powedered Vit C but it is many moons ago.
I bet they have it in health food stores here.

"Ophelia" > wrote in message
...
> Ed Pawlowski wrote:
>> "Ophelia" > wrote in message
>>>>
>>>> Buy Fruit Fresh. It is powdered ascorbic acid, dextrose, citric
>>>> acid.
>>>
>>> I haven't seen that, but then I haven't been looking for it I
>>> don't need to do the same amout of preserving as i did when the
>>> children were at home Thanks, anyway
>>
>> Not just for preserving, it is handy to have for a fruit salad or any
>> time fruit is used in cooking where it can possibly turn color.
>
> Are you sure I can buy that in UK?
>
> btw did your Woll pans arrive?

I imagine there is some equivalent in the UK

Yes, we've been using the Woll for a couple of months now. It is used as
the main workhorse on the stove, probably 90% of all pan cooking. It takes
an extra minute or so to heat up due to the mass of metal, but cooling is
very even, predictable, and cleanup a breeze.

As for the coating, it will take another five to ten or more years to know
how durable it is, but I expect it to be very good over time. I'd not
hesitate to buy more if I ever need more cookware.
Ed

cybercat wrote:
> "Ophelia" > wrote in message
> ...
>> cybercat wrote:
>>> "Janet Bostwick" > wrote
>>>
>>>> Yep, back in the old days, vitamin C was what I used to keep fruit
>>>> from browning before canning. That's so long ago, I don't remember
>>>> why I started using C. It doesn't take much in a bowl of water to
>>>> do the job. Janet
>>>>
>>> Where did you get it powdered? I assume it was powdered?
>>
>> I used to get powedered Vit C but it is many moons ago.
> I bet they have it in health food stores here.

Probably

"Janet Bostwick" > wrote
>> Where did you get it powdered? I assume it was powdered?
> no, back then I just smashed the tablet and dropped it in a large bowl of
> cold water. For bread baking, some bakers use powdered vitamin c and for
> sure you can get that at King Arthur.com. However, I can get powdered
> vitamin c at my food co-op. On the other hand, most of us have vitamin c
> tablets in the house at any given time -- I'd just use them. I've not
> priced it out, but I bet dollars to donuts that vitamin c tablets are way,
> way cheaper than powdered vitamin c.

They are, I bet. Tell me, is the function of the Vit. C in bread just as a
health supplement? I have never heard of this.

"Ophelia" > wrote
> I used to use vit c powder on apples I was preparing for freezing.

Do they freeze well raw?

"MaryL" -OUT-THE-LITTER> wrote
>
> I love the Oxo Good Grips apple corer and slicer. One quick push, and the
> apple is cored and sliced into eight equal pieces. Cleanup is a breeze,
> but don't let your fingers come into contact with the blades because they
> are sharp. The "handles" are raised so that there is no chance of banging
> your fingers against the countertop, and these are wonderful for anyone
> with arthritic fingers. Stainless steel blades.
> http://www.amazon.com/Oxo-Grips-Appl...5234535&sr=8-1
>
> MaryL

Thanks, Mary! I will look for this.
>

Ed Pawlowski wrote:
> "Ophelia" > wrote in message
> ...
>> Ed Pawlowski wrote:
>>> "Ophelia" > wrote in message
>>>>>
>>>>> Buy Fruit Fresh. It is powdered ascorbic acid, dextrose, citric
>>>>> acid.
>>>>
>>>> I haven't seen that, but then I haven't been looking for it I
>>>> don't need to do the same amout of preserving as i did when the
>>>> children were at home Thanks, anyway
>>>
>>> Not just for preserving, it is handy to have for a fruit salad or
>>> any time fruit is used in cooking where it can possibly turn color.
>>
>> Are you sure I can buy that in UK?
>>
>> btw did your Woll pans arrive?
>
> I imagine there is some equivalent in the UK
>
> Yes, we've been using the Woll for a couple of months now. It is
> used as the main workhorse on the stove, probably 90% of all pan
> cooking. It takes an extra minute or so to heat up due to the mass of
> metal, but cooling is very even, predictable, and cleanup a breeze.
>
> As for the coating, it will take another five to ten or more years to
> know how durable it is, but I expect it to be very good over time. I'd not
> hesitate to buy more if I ever need more cookware.

cybercat wrote:
> "Ophelia" > wrote
>> I used to use vit c powder on apples I was preparing for freezing.
>
> Do they freeze well raw?

I used to do it, but then I would be using them in pies etc.

cybercat wrote:
> "Janet Bostwick" > wrote
>>> Where did you get it powdered? I assume it was powdered?
>> no, back then I just smashed the tablet and dropped it in a large
>> bowl of cold water. For bread baking, some bakers use powdered
>> vitamin c and for sure you can get that at King Arthur.com. However, I
>> can get powdered vitamin c at my food co-op. On the
>> other hand, most of us have vitamin c tablets in the house at any
>> given time -- I'd just use them. I've not priced it out, but I bet
>> dollars to donuts that vitamin c tablets are way, way cheaper than
>> powdered vitamin c.
>
> They are, I bet. Tell me, is the function of the Vit. C in bread just
> as a health supplement? I have never heard of this.

No, I used to use it as a dough enhancer. It would sustain a better rise
and therefore better dough with more flavour.

On Sun, 11 Oct 2009 10:19:56 -0600, "Janet Bostwick"
> wrote:

>
>"cybercat" > wrote in message
...
>>
>> "Janet Bostwick" > wrote
>>
>>> Yep, back in the old days, vitamin C was what I used to keep fruit from
>>> browning before canning. That's so long ago, I don't remember why I
>>> started using C. It doesn't take much in a bowl of water to do the job.
>>> Janet
>>>
>> Where did you get it powdered? I assume it was powdered?
>no, back then I just smashed the tablet and dropped it in a large bowl of
>cold water. For bread baking, some bakers use powdered vitamin c and for
>sure you can get that at King Arthur.com. However, I can get powdered
>vitamin c at my food co-op. On the other hand, most of us have vitamin c
>tablets in the house at any given time -- I'd just use them. I've not
>priced it out, but I bet dollars to donuts that vitamin c tablets are way,
>way cheaper than powdered vitamin c.
>Janet

Actually the powder is somewhat cheaper; about $16 a pound (454 grams)
online, whilst the same $16 buys about 250 of the 1000 mg (1 gram)
tablets. But as you say, many people have the tablets on hand, and it
wouldn't be worthwhile to buy a pound of ascorbic acid powder for the
occasional kitchen use.

A friend who used to megadose on vitamin C found it cheaper to buy
several pounds a year, weigh out his dose each morning, stir it into
orange juice and down the hatch.

Terry

"Ophelia" > wrote in message
...
> cybercat wrote:
>> "Ophelia" > wrote
>>> I used to use vit c powder on apples I was preparing for freezing.
>>
>> Do they freeze well raw?
>
> I used to do it, but then I would be using them in pies etc.
Yes, that makes sense.

"cybercat" > wrote in message
...
>
> "Janet Bostwick" > wrote
>>> Where did you get it powdered? I assume it was powdered?
>> no, back then I just smashed the tablet and dropped it in a large bowl of
>> cold water. For bread baking, some bakers use powdered vitamin c and for
>> sure you can get that at King Arthur.com. However, I can get powdered
>> vitamin c at my food co-op. On the other hand, most of us have vitamin c
>> tablets in the house at any given time -- I'd just use them. I've not
>> priced it out, but I bet dollars to donuts that vitamin c tablets are
>> way, way cheaper than powdered vitamin c.
>
> They are, I bet. Tell me, is the function of the Vit. C in bread just as a
> health supplement? I have never heard of this.
>Not as a health supplement, no. Ophelia's answer is the best short answer.
>If you want the long answer from a commercial/industrial baker, I will post
>it.
Janet

"Janet Bostwick" > wrote
>>Not as a health supplement, no. Ophelia's answer is the best short
>>answer. If you want the long answer from a commercial/industrial baker, I
>>will post it.

Thanks. For me, Ophelia's answer is just fine. Bet others would like to
know. I imagine the C is broken down in baking, though, as I have never
heard of Vit. C in bread.

"cybercat" > wrote in message
...
>
> "Janet Bostwick" > wrote
>>>Not as a health supplement, no. Ophelia's answer is the best short
>>>answer. If you want the long answer from a commercial/industrial baker, I
>>>will post it.
>
> Thanks. For me, Ophelia's answer is just fine. Bet others would like to
> know. I imagine the C is broken down in baking, though, as I have never
> heard of Vit. C in bread.
Chemistry is an issue in baking, not so much in cooking. The word you would
be looking for is ascorbic acid instead of vitamin c.

The following is written by Roy Basan to posters in alt.bread.recipes.
"Why use citric acid when its not the same as vitamin C.It does not
work in bread as compared to vitamic C.Its true that citric acid is a
precursur for ascorbic acid biochemical synthesis,but it uses a
condition that exist only in the plant organism.
In normal bread processing operation, the vitamin C acts as gluten
stabilizer (seldom as yeast nutrient) improving the quality of the
bread.However if used in excess it will cause the dough to collapse
after baking and the internal appearance of the bread will be
uneven,and there is a presence of large holes.Besides the crust
appears thicker and bread is more chewy to eat and had a harsh
texture.

> The questions are; how and why??
If these question is related to the mechanism of the ascorbic acid
reaction in the dough.Let me explain it this way-the vitamin C acts on
the gluten through oxidation(strengtening of gluten fibrils)
chemically, by first the reduction of these ascorbic acid to
dehydroascorbic acid which is responsible for the improving effect by
its reaction of the exposed sulfur-hydrogen (thiol) containing
chemical bonds found in the gluten protein,binding/splicing the
separate gluten strands together(through removal of the
hydrogen(oxidation) and joining of the adjacent sulfur atoms(forming
the disulfide bonds).The result will be strong gluten network that
can entrap more effectively the fermentation gases responsible for
bread volume,as well as maintain its stability until the gluten
protein are denatured by heat during baking in the oven.

Roy"



Janet

zxcvbob wrote:

> I dip apple slices in a sulfite solution (Campden tablets, from the
> homebrew shop) It keeps them white indefinitely (of course they will
> rot eventually) and it doesn't affect the taste. It works really well
> when drying apple slices.
>
> Better Living Through Chemistry,
> Bob

I think that's the stuff that has sent me into a wheezing fit on salad
bars in the distant past. Some sulfite stuff they'd put on the lettuce
to keep it from wilting?

nancy

Nancy Young wrote:
> zxcvbob wrote:
>
>> I dip apple slices in a sulfite solution (Campden tablets, from the
>> homebrew shop) It keeps them white indefinitely (of course they will
>> rot eventually) and it doesn't affect the taste. It works really well
>> when drying apple slices.
>>
>> Better Living Through Chemistry,
>> Bob
>
> I think that's the stuff that has sent me into a wheezing fit on salad
> bars in the distant past. Some sulfite stuff they'd put on the lettuce
> to keep it from wilting?
> nancy


Yes, that's it. (I didn't know it would keep lettuce fresh.) I warn
people before I share any of the treated apple slices.

Does wine, dried apples, or dried apricots cause the same reaction for
you? If not, the salad bars must be using *way* too much sulfite.

Bob

zxcvbob wrote:
> Nancy Young wrote:
>> zxcvbob wrote:
>>
>>> I dip apple slices in a sulfite solution (Campden tablets, from the
>>> homebrew shop) It keeps them white indefinitely (of course they
>>> will rot eventually) and it doesn't affect the taste. It works
>>> really well when drying apple slices.
>>>
>>> Better Living Through Chemistry,
>>> Bob
>>
>> I think that's the stuff that has sent me into a wheezing fit on
>> salad bars in the distant past. Some sulfite stuff they'd put on
>> the lettuce to keep it from wilting?

> Yes, that's it. (I didn't know it would keep lettuce fresh.) I warn
> people before I share any of the treated apple slices.
>
> Does wine, dried apples, or dried apricots cause the same reaction for
> you? If not, the salad bars must be using *way* too much sulfite.

I don't normally have reactions like that ever. Just a couple of
times with salad bars. I didn't know what to blame, was it the dressing?
I didn't know about the "salad fresh" stuff until years later. And though
I don't often have salad bar, it hasn't happened in a lot of years, either.

So perhaps something changed. If I'm not prone to breathing problems
and would be wheezing and gasping for air, imagine people who do?
You could kill someone.

nancy

A New Way to Get Your Apple a Day


School has started and mothers everywhere are looking for quick, easy, and healthy lunch options send with their kids. The quest for a healthy lunch can be challenging. Even popular granola bar options, which ought to be healthy, often prove to be loaded with sugars and
preservatives.

This week, I stumbled upon one healthy lunch option when I purchased Chiquita’s delicious new product, Fruit BitesTM.

fredos417 wrote:
>
>A New Way to Get Your Apple a Day
>
>School has started and mothers everywhere are looking for quick, easy,
>and healthy lunch options send with their kids. The quest for a healthy
>lunch can be challenging. Even popular granola bar options, which ought
>to be healthy, often prove to be loaded with sugars and
>preservatives.
>
>This week, I stumbled upon one healthy lunch option when I purchased
>Chiquita’s delicious new product, Fruit Bites.

Hmm... somehow I don't think "Fruit Bites" is going to go over well in
the *** community... just sayin'.