I am currently in Sydney where the latest thing is fresh juice bars. For an exorbitant $A6 you get a large mix of whatever you want, my current favourite being beetroot (2), ginger (1 large root), celery (6 stalks) and carrot (6 large). Also friends in Sydney now have their own juicers, and when I go back to London in April I would like to get one.
Question: has anyone used the pulp that comes out of the back of a centrifugal juicer successfully for anything? Maybe thickening stews or soups? Any other suggestions?
"James Shugg" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I am currently in Sydney where the latest thing is fresh juice bars. For an exorbitant $A6 you get a large mix of whatever you want, my current favourite being beetroot (2), ginger (1 large root), celery (6 stalks) and carrot (6 large). Also friends in Sydney now have their own juicers, and when I go back to London in April I would like to get one.
Question: has anyone used the pulp that comes out of the back of a centrifugal juicer successfully for anything? Maybe thickening stews or soups? Any other suggestions?
I am currently in Sydney where the latest thing is fresh juice bars. For an exorbitant $A6 you get a large mix of whatever you want, my current favourite being beetroot (2), ginger (1 large root), celery (6 stalks) and carrot (6 large). Also friends in Sydney now have their own juicers, and when I go back to London in April I would like to get one.
Question: has anyone used the pulp that comes out of the back of a centrifugal juicer successfully for anything? Maybe thickening stews or soups? Any other suggestions?
Thanx, James
No, but I suspect it would make very good garden soil amendment or compost ingredient.
I am currently in Sydney where the latest thing is fresh juice bars. For an exorbitant $A6 you get a large mix of whatever you want, my current favourite being beetroot (2), ginger (1 large root), celery (6 stalks) and carrot (6 large). Also friends in Sydney now have their own juicers, and when I go back to London in April I would like to get one.
Question: has anyone used the pulp that comes out of the back of a centrifugal juicer successfully for anything? Maybe thickening stews or soups? Any other suggestions?
Yes. I've used it in baking quick breads and cakes. Zucchini and carrots for cake. Ginger in cookies. Herbs in sauces (and strained out).
Question: has anyone used the pulp that comes out of the back of a centrifugal juicer successfully for anything? Maybe thickening stews or soups? Any other suggestions?
I have a customer that uses her pulp to make "crackers" in the dehydrator. She's a raw foodist. They are quite good actually. Flavored with different herbs and spices. I prefer the ones flavored with chili and cumin.
"Bob (this one)" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Puester said:
James Shugg said:
I am currently in Sydney where the latest thing is fresh juice bars. For an exorbitant $A6 you get a large mix of whatever you want, my current favourite being beetroot (2), ginger (1 large root), celery (6 stalks) and carrot (6 large). Also friends in Sydney now have their own juicers, and when I go back to London in April I would like to get one.
Question: has anyone used the pulp that comes out of the back of a centrifugal juicer successfully for anything? Maybe thickening stews or soups? Any other suggestions?
Yes. I've used it in baking quick breads and cakes. Zucchini and carrots for cake. Ginger in cookies. Herbs in sauces (and strained out).
Pastorio
Yep, I've done the same. Only thing is I think you need a little bit more moisture in the breads (Zucchini bread for example). They come out a little tough. kilikini
