How Do You Pick A New Juicer?

Helpful tips on choosing a new juicer

A juicer is one of the most common household machines. But many people still struggle when trying to choose the right juicer. There are many great juicers in the market today. In fact, you can find a juicer for as cheap as ten dollars. However, one juicer may be good for someone else, but the same machine may not be very useful to you. It all depends on your needs. The question everyone keeps asking is, how do you pick a new juicer? Well, here are a few tips that will be helpful to you when choosing a new juicer.

One thing you should consider is the juicing speed. How fast does the juicer work? If you are a very busy person, then you probably just need a quick glass of juice from time to time. In this case you can go for those small centrifugal juicers.

Also, if you are a man who is short on time, then you might want to consider the ease of cleaning for your juicer. Find a juicer that is easy to clean and to store with other utensils.

Another consideration is the amount of noise the juicer makes. Most centrifugal juicers are very noisy. Therefore, if you are easily irritated by loud noise, then you should probably avoid such juicers.

You should also think about the kind of fruits and vegetables that you want to juice. For example, centrifugal juicers are efficient with very many fruits, but they will not be good with vegetables such as spinach and wheatgrass.

The nutritional value of juice is also a big factor to consider. If nutrition is your most important concern, then you should go for a masticating juicer. Masticating
juicers are good at retaining the nutrients in the fruits when preparing your
juice.

With regard to cost, juicer prices range widely. You can find some juices for as low as 10 dollars, or as high as $200. This means that you can always find a juicer to suit your budget.

Why Marinades and Rubs are Important

marinades

Too many cooks, especially folks who dutifully take care of preparing family meals, overlook marinades and rubs. I personally love the wonderful results I obtain merely by paying a bit of attention to my meat or seafood prior to starting to actually cook it. This is a great time to season and impart various flavors to meat and seafood.

Take a look at the recipes below, and try a few of them. I’m quite sure you will immediately become a fan of marinades and rubs, just I am. I’ll start with marinades . . .

A marinade is a seasoned mixture that adds flavor and in some cases tenderizes. Marinades are commonly used with thin cuts, such as steaks. A flavoring marinade is used with tender beef cuts for a short time, about 15 minutes to 2 hours.

A tenderizing marinade is used with less tender beef cuts, usually the chuck, round, flank and skirt.Tenderizing marinades contain a food acid or a tenderizing enzyme. Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine. Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.

Less tender steaks should be marinated at least 6 hours, but no more than 24 hours. Longer than 24 hours will result in a mushy texture. Tenderizing marinades penetrate about ¼ inch into the meat.

Always marinate in a food-safe plastic bag or nonreactive glass or stainless steel container. Turn steaks or stir beef strips occasionally to allow even exposure to the marinade. Allow ¼ to ½ cup of marinade for each 1 to 2 pounds of beef. Always marinate in the refrigerator, never at room temperature.

If a marinade will be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce. Never save and reuse a marinade.

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