After a lot of juice making, I consulted and learned a lot of experience for the juicing process to save time and smoothly. Juicing is really healthy if the right way. However, it requires a certain investment in effort and time. If you persist after a few weeks, juice working will become a regular routine and everything goes into orbit easily. Hopefully the tips and experiences I share below will help you, both beginners and old friends.
first. Planning – prepare a list of ingredients to buy weekly: According to my practical experience, having the ingredients ready in your kitchen determines how often and how much you press each day. You will squeeze if the vegetables are in the refrigerator. You will squeeze more if you have more ingredients. Even if you are not inspired or afraid to press, when you see that the vegetables in the cupboard are not cooking, you definitely have to pull them out. Sometimes that’s the driving force for lazy days. Every week you should have a list of vegetables for juicing. If the list has specific quantities, the better. You can fully customize the list according to the season and the needs of your family each week.
2. Preliminary processing of raw materials first: To save time for morning juices every day (or any time of the day), it’s important to prepare and pre-process the ingredients from the night before. If you have your planned recipes available the next morning, pull out all the ingredients corresponding to those recipes to prepare: wash the vegetables, peel the fruits, store the ingredients for each recipe in each box. store separately (or sealed ziplock bags) to put in the refrigerator. It is best that you do not cut vegetables into small pieces at this time, but just leave them right before pressing, because when vegetables are chopped, the rate of nutritional reduction will be faster. If you have too little morning time, you can cut it. Also, get the press ready from the night before. Once you are prepared, you have no reason not to force the next day. Too convenient!
If you have all the ingredients ready, just cut it and put it in the press for now. Remember, always drink the juice as soon as it is pressed to enjoy maximum nutrition.
first. Cut available fit vegetables and fruits to the mouth of the juicer before you start the juicing. Cut big or small will depend on the mouthpiece size. Don’t let it just turn to turn and cut it takes time and will take time.
2. Remember to remove the hard seeds of the fruit before pressing, except for soft seeds such as grape seeds and guava seeds (if the guava is super hard, it should be discarded), pomegranate, tomato etc.
3. Always alternate the juice with vegetables (if applicable) to avoid clogging: vegetables have a lot of long fibers (different from the fibers of a fruit), and are easy to block if they are not chopped or just pressed continuously. So when pressing, we need to note alternating vegetables followed by harder fruits to help push the pulp and fiber faster. With the fruits and vegetables I cut into long bars, but for vegetables, I cut them in short pieces to reduce the long fiber, which can easily cause clogging (believe me, the slow press is also easy to get clogged if you constantly stuff the vegetables). Another painful lesson of mine is to squeeze passion fruit intestines: never repeatedly squeeze but alternate fruits, because passion fruit seeds, when pressed very sharp and hard like grit, can cause clogging and scratching. motor part.
4. Adjust the speed of the press: If a multi-speed centrifugal press is used, be careful of adjustment for ingredients – higher speeds for hard vegetables, and lower for soft fruits and vegetables. Usually these machines come with an instruction manual outlining the speeds.
5. Pour the pulp in and squeeze a second time if needed if you find the residue is still wet a lot. Usually with good slow presses this stitch is not too necessary.
6. Do not push the ingredients too much, quickly and vigorously. Gradually the ingredients are crushed / pressed, the slow press will take longer than a centrifugal press to work. Especially when the bulk is continuously pressed, you should alternate the filtered water to rinse the machine during the pressing process, as well as sometimes use the Reverse mode for 5-10 seconds and then press as usual. When the press is loaded with too much ingredients, plus the pulp outlet can be a bit clogged, there is a high chance that your juice will be mixed with a lot of pig residue. You can now remove the machine completely and rinse it through the water and clear the pulp outlet before pressing the next batch. For those who do not want the juice to have any residue / residue or fibers, place a sieve right above the juice bucket to filter out one more residue.
7. Leave the machine running for a while after it finishes: After putting all the ingredients into the machine door, don’t turn off the machine in a hurry but let the machine run for a while to make sure to squeeze out the last part of the water. If you see the residue is still moving little by little from the door part of the machine, you have not pressed it all. Finish we use a little water to rinse the machine.
8. In any recipe you can always add a small piece of ginger (pressed together with other ingredients): ginger is an extremely nutritious spice and characteristic when pressed. Maybe the first time you do not know it will not be suitable but believe me, just give a very small piece, gradually when you get used to the taste, you will love! But those who are familiar with ginger would love to add ginger to all kinds of juice 😉
first. The press should be washed immediately after pressing is finished: The longer it is left, the more difficult it is to wash because the residue clinging to the machine is hardened. In addition, vegetable residues are easy to ferment odors, as well as some ingredients that can stick to color, making it difficult to clean if left for a long time. When squeezing fresh turmeric, a subsequent wash is required if you don’t want your juicer to stick to the yellow color.
2. If you can’t wash the machine right away, at least soak the machine in water while waiting for washing time (do not soak the engine part, just the bowl of the machine).
3. Separate washing tools: Always have a specialized soft rag for washing the machine (if you determine to press frequently, the attached toys must always be ready for convenient steps). If washing the machine regularly every day and right after pressing is finished, there is almost no need to wash the machine, just wash it with warm or plain water. Every few days wash with soap. Some machines allow washing in the dishwasher, check the instruction manual that comes with the machine. Hurom’s slow press like his own comes with a drying rack: very convenient and tidy, without wasting space because the parts are stacked on top of each other. If you don’t have one, keep it tidy in a convenient place for everyday use.
first. Do double or triple quantity: drink a portion immediately and store the rest to take it gradually during the day or even the next day (with a slow press).
2. The best storage environment for juice is to keep the juice away from light and high temperatures.
3. Fill the mouth of the sealed bottle with juice and refrigerate immediately. The longer the juice is left at room temperature, the more oxidative and nutritionally possible the juice is.
4. Always store the juice in the refrigerator’s freezer (1-5 ° C). Maximum storage time is within 24 h (centrifugal press) and 48 h (slow press). If you need to move and carry juice around, you should have a cold bag that holds the heat.
5. Freezing (<0 ° C). If you don't have time to squeeze every day, you can squeeze a large batch and store it in the freezer. Although frozen juice can be preserved well, the taste is not as good as the juice stored in the freezer. If you need to freeze, do it as soon as you press it. Thaw in cool compartment for 5-8 hours before drinking (overnight thawing). Frozen juices can be used within 10 days, and once thawed, drink as soon as possible within 12 hours.
6. It is recommended to use sealed glass bottles with a capacity of 250-300ml for juice storage. Currently, there are many shops specializing in selling glass bottles to store soft drinks with many beautiful designs. There should be at least 5 bottles in the house to facilitate rotation and washing every day. In the long term, storing juice in plastic bottles even with BPA free, scouring is not quite as reassuring as glass because the juice itself is very easy to stain the plastic. You can reuse empty food glass jars, as long as the lid is not iron or metal is prone to rust. It is not necessary to have a clear glass as it is actually best to use a dark colored glass (as long as it is safe), which helps to avoid oxidation better than clear glass. If you are sophisticated to keep the juice healthy, you can wrap the foil over the clear glass bottle.
Actually, the experience I listed above seems to be a lot, but the most important thing is – just press it. Just start, just press, just do, just drink. You can completely replenish the missing items to make the pressing process faster and faster. The new experience brings joy, don’t be perfectionist at every step from the start.
Temporarily I summarize the tips here. When I think more I will add.
Do you have any more tips? Share it below!
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