Tech rundown: Juicer

Although most frequently associated with “health food,” juicers can be a remarkably versatile piece of equipment in the kitchen. They are used extensively in avant-garde cuisine to present familiar ingredients in unusual textures, such as Heston Blumenthal’s
Red cabbage gazpacho,” but they can also be used in more traditional cooking, either for their intended purpose (as in Tramonto’s intriguing juices in Amuse-bouche) or to prepare ingredients for other preparations, such as sauces.

There are many different kinds of juicers on the market. The one pictured here, a beast of a centrifugal juicer, is a new acquisition from a generous friend. I haven’t had many opportunities to use it yet, but I’m looking forward to trying out some ideas that have accumulated in my notes!

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  1. Modernist onion soup | Kayahara - April 20, 2011

    […] did. Barely. A few peppercorns, some butter, sugar, ruby port, thyme, onion juice, made in my handy juicer, and the aforementioned baking soda filled in the gaps. After nervously pacing for 40 minutes – […]