Catler JE 4010 - Manual (Page 18)

16
TIPS ON JUICING
The right technique
When juicing a variety of ingredients with
varying textures, start with the softer
textured ingredients on low speed then
gradually change to high speed for the
harder textured ingredients.
If you are juicing herbs, sprouts or leafy green
vegetables, either wrap them together to
form a bundle or juice them in the middle of
a combination of ingredients on low speed to
obtain the best extraction.
If juicing herbs or leafy green vegetables on
their own, the juice yield will be low due to the
nature of centrifugal juicing. It is advised to
juice them with a combination of other fruit
and vegetables.
NOTE
All fruit and vegetables produce diff erent
amounts of liquids. This varies within the
same group i.e. one batch of tomatoes can
produce more juice than another batch.
Since juice recipes are not exact, the precise
quantities of any juice are not crucial to the
success of a particular mixture.
To extract the maximum amount of juice
always push the food pusher down slowly.
Getting the right blend
It is easy to create great tasting juice. If you
have been making your own vegetable and
fruit juices, then you know how simple it is
to invent new combinations. Taste, colour,
texture and ingredient preferences are a
personal choice. Think of some favourite
fl avours and foods - would they work well
together or would they clash. Some strong
fl avours could over power the more subtle
fl avours of others. It is however, a good rule
to combine starchy, pulpy fruits or vegetables
with those high in moisture.
Using the pulp
The remaining pulp left after juicing fruit
or vegetables is mostly fi bre and cellulose
which, like the nutrients in the juice, are
necessary for the daily diet and can be used
in many ways. However, like the juice, pulp
should be used that day to avoid loss of
vitamins.
There are a number of recipes contained
in this book for the use of pulp (page R12).
Apart from these, pulp can be used to add
bulk to rissole mixtures, thicken casseroles
or soups, or with fruit pulp, simply place in
a heat-proof bowl, top with meringue and
bake in the oven for a simple dessert.
Apart from consumption use, pulp is great to
create compost for the garden.
When using the pulp, there may be some pieces
of fruit or vegetable remaining. These should be
removed before using the pulp in any recipes.
NOTE