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Juicer Know How

Source of Recipe

Cookbook Digest, Jan/Feb 93
Barbara Norman's excellent little paperback "WHAT CAN I DO WITH MY JUICER" (Dell; 3.99) may be the handiest, most practical, and best thought out book on the subject at the lowest price. In just 134 pages, she packs over 100 great ideas and tips. Here are just a few...

* Remove moldy or bruised parts of fruits and vegetables before juicing. You'll want your juice to be from the same quality fruits and vegetable you would serve for eating or use for cooking if you weren't juicing.
* Many juices, especially apple and pear, will discolor if not used immediately after juicing. Add lemon juice may keep juice from discoloring. Use approximately two teaspoons per glass of juice and remember that lemon juice will add a tart flavor to your juice.
* Don't try to juice bananas or avocados. They're too soft and clog the works of the juicer. If you want to include these flavors in beverages, use your blender or food processor to mash them to a fine pulp, then add the pulp to juice made from you juicer.

* Don't hesitate to take the rind off melons if you want a more concentrated fruit flavor. Keeping the rind on cantaloupe and watermelon tends to dilute the juice slightly.
* As a general rule, if you plan to use pulp in recipes, the harder, tougher or bitter covering of vegetable should be removed.
* If you don't mind a little preparation, you'll need to take the seeds or small puts out of the following: apples, apricots, cherries, nectarines, peaches and plums.
* Combining various vegetable and fruit pulp and juice, including onion, pineapple and orange makes a delicious barbecue sauce. You can add the pulp and juice to prepared barbecue sauce or maker you own.
* Substitute diluted fruit juice for water in cake mixes. This will enhance the flavor and texture. When making white, yellow or spice cake, orange and pineapple juices work best.
* Add a spinkle of nutmeg to freshly squeezed carrot juice. A small amount of milk may also be added for a creamy refreshing drink.
* Make sure to take the stems off the grapes before putting through the tube.
* Even dog benefit from the pulp. For a special treat, put apple or pear pulp into their dog food.
* Potato juice may be used instead of flour or conrstach as a thickening agent. to thicken 1-1/2 to 2 cups liquid, heat on medium setting, then add 1/4 cup potato juice. Stir until thickened.
* A multi-vegetable juice which surpasses prepared juice in cans is made from a zucchini juice base. In your juice tube, add celery, tomato, carrot, beet and radish to the zucchini. Add a dash of Tabasco or red pepper sauce to zip up the flavor. Make sure not to overpower the mixture with too much zucchini juice.