Breville BJE410, Instruction Booklet

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26
TIPS ON JUICING
THE RIGHT TECHNIQUE
When juicing a variety of ingredients with
varying textures, start with the softer texture
ingredients on low speed and then gradually
change to high speed for the harder textured
ingredients.
If you are juicing herbs, sprouts or other
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.
NOTE
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.
All fruit and vegetables produce different
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 or
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 flavours
and foods – would they work well together
or would they clash. Some strong flavours
could over power the more subtle flavours of
others. It is however, a good rule to combine
starchy, pulpy fruit and vegetables with
those high in moisture.
USING THE PULP
The remaining pulp left after juicing
fruit and vegetables is mostly fibre and
cellulose which, like the nutrients in 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. 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.
NOTE
When using the pulp, there may be
some pieces of fruit or vegetables
remaining. These should be removed
before using the pulp in any recipes.