Juicing at home is convenient and tasty, but there are some pitfalls to avoid and techniques to know before you start.
You’ve finally taken the plunge and bought a juicer. No more paying absurd prices for fresh-squeezed juice just to get your fix.
Before you start pulverizing produce, there are a few things you absolutely need to know. This article will save you time and hassle and MONEY, keep mess to a minimum, and plenty of time to spare to do what you love the most like spending quality time with your family.
What kind of fruits and vegetables can you juice?
You can’t just throw in whole fruits and vegetables into your juicer and expect tasty results. You need to prepare them properly first. Many juicers have small food chutes, so you’ll have to chop items down to a size that fits.
For fruits, especially citrus, that means peeling away tough outer skins, peels and pith. They can add bitter and unpleasant flavors to your juice.
Remove any seeds and hard pits, too, especially those in stone fruits. Not only can these damage your juicer and create a bitter taste in your juice, but most contain toxic chemicals, which if crushed and ingested, will turn into cyanide in the body.
What kind of cold-press machine do I need to purchase?
Affordable, entry-level juicers tend to be centrifugal machines. These appliances spin sharp blades at high speeds. The juice is then pushed (and strained) through a mesh sieve underneath that.
They’re fine for processing oranges, apples and carrots, but have trouble pulling liquid from leafy greens. If you plan on juicing fibrous vegetables such as kale and spinach, then a cold-press juicer is worth considering.
Let the juice sit around – after 24 hours – TOSS IT
Using Dry items (stay away from coconut, sugar cane and grains)
Pushing product using something other than the plunger – bye-bye blade and spatula!
Wait too long to clean up your juicer – YUCK
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