It was, as planned, a wonderfully quiet, lazy and offline weekend . . . was never out of ‘flop’ clothes the entire time! Yaayyy!!
My Chillow ‘Sweet Relief’ arrived and has so far helped considerably with my sleeping problems. There are still sleep problems, but I’m working on them and the Chillow makes the rest of them bearable 😉 And, sleeping better meant that I could enjoy the weekend and not spend the majority of it trying to stay awake until bedtime, lol.
There were 3 new additions to the library – the first of which is what I’m reading at the moment. At a little less than halfway through, I can say that there is a wealth of ‘handed down’ type information; some quite usable and I’m looking forward to giving them a try, a few others quite questionable and while they make for interesting reading, I would never . . . .
On the reading front, I finished the book I was reading before starting on Aunt Epp, and there were quite a few magazines and newspapers read too. I DID get to those hock bones that have been on the ‘to do’ list for ages. I dug them all out of the freezer, there were 7 in all, and to those I added some bendy carrots and parsnips, celery, a whole onion sliced up, a bulb of garlic (small & homegrown) smashed, some homegrown rosemary and 2 vegetable stock cubes dissolved in water and then more water added to almost cover the ingredients.
The pan was brought to a boil and then turned completely down and left to simmer on the hob all day long. After about 2 hours the aroma was simply glorious. Then as with cooking beef broth from last week, I strained the broth through a sieve and was left with this. Covered and left in the fridge overnight, it had the customary layer of ‘fat’ covering it when it was brought out on to the counter the next day. This was scraped off and the underlying bit was a thick wobbly jelly, the same as the beef, only lighter in colour. The jelly has gone into 5 freezer bags and is now safely stored out in the freezer. With the next hock I’m hoping to use a portion of the meat for split pea soup. If I remember!
Below is part of Sunday’s dinner.
I do love to cook a chicken this way, in a slow cooker. You don’t exactly get the wonderful crispy skin that you do if it’s cooked in the oven, but it is always so very moist and there is no fuss of having to check it. It was put in the slow cooker on low about 10pm Saturday night and although ready to eat much earlier, I didn’t turn it off until almost 12 the next day and it wasn’t overcooked in the slightest. As with most meats used in the slow cooker, just remember to use VERY LITTLE liquid – unless it is a very lean cut – or else you’ll be boiling it more than roasting it. 🙂
So, add in a bit of telly here and there, some of it the rubbish kind that you only watch on a weekend like this, and a takeaway pizza and you pretty much have my lazy weekend. Hope yours was as good, and if not have yourself a lazy (can you manage offline too?) weekend soon . . . it does a body and mind good.
Why Juicing is so good for health
Juicing offers many life-enhancing health benefits including a faster, more efficient way to absorb immune boosting nutrients naturally found in fruits and vegetables. You may not need a juicing machine to make juice. This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years. However, beware claims that juicing is the only way to stay healthy, that you should avoid solid foods, or that juicing is a substitution for a medical diagnosis or treatment. It provides a way to access digestive enzymes typically locked away in the fiber matrix of whole fruits and vegetables.
- You can use a blender for most whole fruits or vegetables to keep the fiber.
- This limits your body’s ability to absorb all the nutrients from the vegetables.
- There’s not much research out there that proves that juicing is healthier than eating the whole fruits and vegetables; however, juicing does makes them easier to consume on a regular basis.
- Most commercial juices are processed and lacking in nutrition while freshly juiced fruits and vegetables are loaded with an abundance of vitamins, minerals and phytonutrients.
- Add water if it becomes too thick, Villacorta says.
- Juicing will help to “pre-digest” them for you, so you will receive most of the nutrition, rather than having it go down the toilet.
Certain vitamins are more easily absorbed as juice, like vitamin C and Bs, while others, like vitamin A, E, K are best taken through the full digestion process, says Cohn. We think it’s best to drink our juices the same day they are pressed. You’ll want to remove seeds and rinds, and some skins. And while a lot of people, including celebrities, rely on juicing for weight loss or better health, the truth is it doesn’t work. And some vegetables, such as tomatoes, actually provide more nutritional value when cooked. As soon as any juice meets the air it begins to oxidize, compromising its nutritional value. Juicing makes this possible because this process involves extracting juice and leaving off the pulp which takes digestion off the equation and introduces nutrients directly to the blood stream. Short-term diets, like juice cleanses, often don’t address long-term weight loss issues and according to a study by Harvard University, eating whole fruits like apples and blueberries are better for you than only drinking fruit juices. When you sleep, your body is recharging itself.
However, storing our full juices in the refrigerator in a tightly sealed glass jar slows this process. And since you’re drinking rather than eating, you’re able to take in more vegetables thus absorbing more nutrients without stuffing yourself too much with a lot of fiber. And by good stuff we mean vitamins and enzymes that can get lost or destroyed by commercial juicing methods. Before processed food was invented, this was no problem. The best time to drink juice is on an empty stomach or at least an hour before eating a meal.
Juicing provides a sort of novelty, and makes getting your recommended daily intake of fruits and vegetables so much easier. If your juice is pasteurized, that process brings all the ingredients to a very high temperature for a short time, it then gets immediately cooled down, and along the way certain chemicals are applied to these ingredients to ensure harmful bacteria does not form during packaging. But in today’s world of nutritionally bankcrupt food, this doesn’t happen like it’s meant to. This maximizes the amount of nutrients absorbed into the body. If you had to chew up a few stalks of celery and eat them with pile of spinach and then eat an apple, it would be quite daunting.
Unfortunately, that means that any good bacteria also gets zapped out of your juice at the same time. Rather than recharging, the body has to focus on digestion and squeezing whatever vitamins it can find out. Of course, fresh pressed juice is still loaded with health benefits even if you can’t drink it during the recommended window. But a green smoothie made from juicing those same ingredients can be drunk in a few minutes. By juicing (and by eating raw food in general) you hand the power of sleep back over to your body. Some juicing proponents say that juicing is better for you than is eating whole fruits and vegetables because your body can absorb the nutrients better and it gives your digestive system a rest from working on fiber. Rather than digesting food, your body can get back to sleeping which means a smoother and more restful night. They say that juicing can reduce your risk of cancer, boost your immune system, help remove toxins from your body, aid digestion and help you lose weight.
A quality Juicer is a must
As I have discussed above the benefits of juicer, I should also tell you without a good juicer You won’t be able to get all the nutrients in the juice. A slow or masticating juicer is good choice if you want the best quality juice, it retains all the nutrient values of the juice. So if you are looking for the top juicer in India, then go for the masticating juicer. These juicers are little expensive compare to centrifugal juicer, but they are worth the price. If you cannot afford the masticating juicer, then buy juicer from top brands. Most cheap juicer does not last long and they are too difficult to clean.
Do you prefer a bracing elixir of leafy greens or a sweet and tropical mix of pineapple and orange? If you’re picturing beetroot juice splattered on your ceiling and apple pulp clogging your sink, we can understand your fears! These machines operate via a masticating (chewing) or cold press method to produce a superior juice to their centrifugal counterparts. Capacity: you can expect the pulp container to hold up to 2 litres, with a lower capacity for the juice collection jug. The type of juicer you choose largely depends on what you like to drink.
- Some juicers can be a real hassle to clean – some even leak and spray juice everywhere.
- In contrast to the rough extraction and high speeds of centrifugal juicers, cold press juicers operate at lower speeds and gently compress fruit and vegetables to ‘squeeze’ out their juice.
- Stated capacities refer to ‘total’ container capacity, though the working capacity will be marginally smaller.
- In our testing, there was the same amount of prep work for both types.
- Read our buying tips below to avoid getting yourself into a right old mess.
- While more costly, their slower and more thorough extraction rates produce a higher-quality juice, and more of it.
- Power: juicers tend to be more powerful than regular blenders or smoothie makers, ranging from around 550 watts to 700 watts.
Auger-style juicers, sometimes referred to as masticating or cold-press juicers, crush and mash the produce. In general, a more powerful motor will tackle harder foods or ice cubes. Single gear or single auger is the least expensive type of masticating juicer but it doesn’t really hold up for long. Feeder chute: designed to allow you to safely feed fruit and vegetables into the juicer. They’re typically more expensive, and can also take some getting used to as the augers can jam when grinding tough fruits and veggies. Hand mixers or lower powered blenders start at around 200 watts, while high-performance blenders (the kind used by professionals) top out around 2,000 watts (or 2 horsepower). Keep in mind that if you try to crush hard foods in an under-powered unit, you may burn out the motor. Expect no more than two years service period. If you’re a hardcore raw foodie who wants to invest in a killer machine and you have some extra time on your hands, you might go full tilt with a twin-gear juicer.
You can still juice everything from wheat grass, pineapples to leafy veggies but don’t overdo it. On the other hand, if you’re a working mama who knows that she’s only going to make her green juice if it’s relatively quick, and easy to clean up, then you might opt for a centrifugal model. The gears won’t really hold up under heavy duress. Will there be some compromise in nutritional value if you go the easier way? On the other hand a double auger juicer will churn through anything with ease thanks to two simultaneously revolving gears that grind against each other. Because of the use of two gears, slower speeds and more power, you can expect these juicers to last really long and handle heavy loads. But it all comes down to whether or not you’ll actually commit to juicing.
Centrifugal Juicer Pros and Cons
A centrifugal juicer rips up the fruit or vegetable with a flat cutting blade with raised very sharp little triangular protrusions. The high RPM spinning traps a lot of air that quickly oxidize your juice. Centrifugal juice extractors are very common and therefore widely available. There is a popular belief that a centrifugal juicer destroys the enzymes found in fruits or vegetables. This blade and basket spins at very high speed of about 3,000 to 7,000 RPMs to separate the juice from the pulp.
- Oxidation is harmful to your body as it is a cause of many diseases.
- These machines are perhaps the easiest models to master and cleanup is a breeze.
- People believe that the enzymes are destroyed by the heat produced by friction caused by the high speed of the centrifugal juicer.
- The juice is extracted by the sheer power of centrifugal force, in very much the same way a washing machine spins to remove water from wet clothes.
- Uses a sharp blade to chop up the produce, then spins out the water content of the produce in high-speed, leaving behind the precious nutrients and destroying enzymes.
They have fewer parts than more complicated machines and most can be tossed in the dishwasher for easy clean up. This misconception has however being disproved by the scientific community. When produce is inserted into the food chute, it is grated into pulp. End-result tastes diluted. When you browse the models available, you will find the centrifugal is the most commonly available, which means they are also a good deal cheaper. In fact, the researchers have found that centrifugal juicers increase the enzyme activities. The pulp, then, is pushed against a fine wire mesh strainer by the centrifugal force created by the high-speed spinning motion of the juicer. Oxidized juice has a metallic taste (of rust). But what is best for one person is not necessarily best for another and the differences are almost universally exaggerated by unscrupulous sellers. While still hugely popular these juicers do have their downfalls. Now I am going to move on to the advantages and disadvantages of this particular type of juicer.
The process is not dissimilar from the final spin cycle of a laundry machine. Juice yield and juice quality are important considerations for most people but when researching online it’s easy for them to become convinced that slow=better and fast=worse. They are noisy, the high spinning speed creates a lot of heat that destroys vital nutrients and they clog often throughout the juicing process so continuous juicing is not possible. This happens through oxidation of the juice, and is easily demonstrated by standing a glass of juice from any of these juicers alongside a glass of cold pressed juice. As the wire mesh spins at high RPMs, the pulp is ejected and the juice is strained.
It’s not that simple. Probably the greatest fall back of the Centrifugal Juicer is the effort required to clean these machines. You’ll actually see it go brown far sooner than the cold pressed, live enzyme juice. The nutritional quality and yield of juice is determined by two factors – how well the plant fibres are broken down and how much force is used to separate the juice from the pulp. The strainers are huge and can be a real pain to clean, they can’t do wheat grass or leafy green vegetables and as the pulp builds up in the strainers the efficiency falls rapidly. In addition to loss of nutrients, when heat is involved in the juicing process, it can create an unpleasant taste that is reminiscent of plastic in the resulting juice. The process also involves drawing a lot of air into the machine, which oxygenates the fruit and vegetables and therefore produces a ‘dying’ juice. With the Angel, this plastic taste never occurs and you can enjoy a delicious beverage that has maintained all of its nutritional benefits.
Masticating Juicer Pros and Cons
If you’re looking for a juicer, then most probably you’ve encountered the term “centrifugal.” It’s understandable. Masticating juicers make it possible for anybody to easily digest more nutrients and enzymes from fruits and vegetables. A masticating juicer works with a single gear or auger. And certain micronutrients have their own weird outcomes, changing the impact of processing on a fruit-by-fruit or vegetable-by-vegetable basis. It’s considered to be the most popular and affordable juicing gadget both offline and online.
- Opposed to simple chewed food, juice contains no fiber, and so is more easily digested.
- An auger is a drilling device, or drill bit, that usually includes a rotating helical screw blade called a “flighting” to act as a screw conveyor to remove the drilled out material, or in this case, pulp.
- Take tomatoes, for example.
- However, you should never limit your knowledge on it.
- Between the two different kinds of juicers, a masticating juicer produces more juice, nutrients and enzymes than centrifugal juicers; it is therefore considered the best way to juice.
The remaining juice is collected and strained through wire mesh and collected. You’ve probably heard that the lycopene in tomatoes is good for you; ketchup manufacturers love to tout its health benefits. After all, there’s the masticating juicer, also known as single gear or single auger juicer. Most of the masticating juicers being sold today operate at a slower 80RPM’s. You can avoid the jams all together by cutting your stalks shorter (1-2″) and feeding them in more slowly. But lycopene actually comes in two slightly different structural forms, called isomers. Masticating juicers are more efficient at producing juice (leaving very dry pulp), they are more effective at incorporating leafy greens, and, because they produce less heat, they minimize oxidation and produce less foam (resulting in a smoother juice product). On the other hand, masticating juicer motors tend to run at a lower speed, which means that making juice may take longer than with a centrifugal juicer. This slower speed creates less noise than other types of juicers.
It’s also recommended that you break up a big batch of fibrous material by alternating the type of produce you’re putting into the machine – throw in a carrot or an apple after a few stalks of greens so you help the machine clear out some of that sticky fiber. One reason why you might want to choose a vertical masticating juicer is because you simply get more juice from the same amount of produce. Ultimately, your choice will be between price/speed (centrifugal) and quality/versatility (masticating). Those who wish to juice early in the morning or late at night should not have to worry about waking other house members as this machines are pretty quiet. The augers in horizontal juicers mince the produce and then push the pulp against a screen to extract the juice.
Induction Cooktop – Should You Buy
Since today I am talking about kitchen items, I would also like to talk about one of my favorite kitchen appliance – Induction Cooktop. This appliance is really very helpful and must be available in every kitchen. They can cook food must faster and with ease. You can boil water in just couple of minutes. A good induction cooktop in India uses different technology called magnetron that heat up food directly and hence the food is cooked much quicker compare to gas stove or electric stoves.
Induction is an ideal upgrade from a dated electric range. Induction cooktops produce a magnetic field around their glass surface, essentially turning your cookware into the heating element. Induction cooktops create an electromagnetic reaction between the pot and the induction cooking zone. Induction Cooking merely depends on the mechanism of an electro-magnetic field which emits energy. Installers connect a 6- or 8-gauge wire to a 40-amp circuit breaker, which existing electric ranges may already have.
- While the stove stays cool-to-the-touch, the magnetism between the stove and cookware means your food is cooked super-quickly via the heat of the cookware, not from the cooktop itself.
- In the same way that steel or iron objects will ‘stick’ to a magnetic surface, induction cooktops utilise a magnetic reaction to create heat.
- This eventually results in the heating up of the pan (its base) which is positioned on the induction cooktop.
- Induction is more efficient, but the switch makes little difference on the electric bill.
- Induction cooktops heat up extraordinarily fast, conveying energy to the cookware faster than any other method of cooking.
- While traditional electric cooktops work by heating the cooking zone and then transferring heat to the pot, induction cooktops create heat within the pot itself.
- Electro-magnetic energy gets activated when the induction cookware’s base which contains iron (ferrous substance)heats up.
Up-front costs are another story—a 30-inch electric range/oven combo goes for about $500, an induction cooktop (with no oven) can top $2000. When you change the temperature, this change is reflected immediately (like with gas), not gradually (as with a radiant ceramic element). Here we are going a little bit technical. Therefore, induction cooking is incredibly fast, safe and energy efficient. Hence, the cookware base made up of stainless steel, aluminum or anything which does not contain iron material logically does not work. Gas cooktops fall under the most traditional form of cooking styles. Heart of an induction cooker is a high frequency electro magnetic coil, which produce a strong high frequency electro magnetic field. However please note, induction cooktops will only work with flat-based stainless steel or cast iron cookware. Some of the manufacturers these days symbolize Induction Compatible marks to make it easy for consumers to identify the same.
Induction Cooktop Advantages
Gas cooktops are fitted with burners on which you place the pot/pan of raw food to be cooked. This coil is powered by a high frequency oscillator(20 to 75 KHz). This coil is placed just beneath a shiny ceramic plate (where we place cooking vessels). Whenever a magnetic material (iron, or alloys or iron) is placed over this coil high frequency magnetic filed passes through the pot which generate heat within metal due to Eddy current and Magnetic Hysteresis. To test if your pots are compatible, see if a fridge magnetic will stick to the base. Generally in market most induction cookers are rated 2000w, but the real actual wattage may be very low as 900~1350w. The cooktop has a knob which has to be pressed in and turned.
As with countertop grills and skillets, portable induction cooktops provide the convenience of mobile cooking. If it sticks, you’re in business! You can understand only when you cook on it.Because of very low wattage you can’t enjoy cooking quickly.Also it will not be very user freindly.The quality and finish of these induction cooktops are really very bad. Once that is done, gas from the cylinder ignites the flame which in turn cooks the food. To maximize counter space, the cooktop stores easily when not in use.
Induction cooktops have become more affordable in recent times, which means more people have been able to enjoy the ease and convenience of induction cooking. The low wattage induction cooker uses ceramic plates or normal tempered glass top.If you fry oil ,the top glass gets crack immediately because of sudden heat generated in the oil and then vessel.This type of induction cooktops are not worth buying at all. Traditional gas stoves use lighters to ignite flames, so as you turn the knob you have to click the lighter against the burner. When needed, the cooktop sits beside the stove to augment traditional burners when numerous dishes must be heated, such as during potlucks or preparation of holiday dinners. Induction cooktops have also been embraced by professional chefs, mainly because they’re so precise.
Types of Induction Cooktops in India
Smooth ceramic cooktops have a sleek appearance and offer easy cleanup. Modern ones on the other hand ignite the flame without the use of any lighter. Available with a single or double burner, these small induction cooktops suit areas with limited space. While the cost has gone down considerably since the days when they technology was new, an induction stove cooktop can be much pricier compared to a gas or electric cooktop. However, you will need to use a special cleaner for the ceramic glass.
Induction cooking is one of the most efficient and safe ways to cook. As the name implies, these induction cooktops are built into counters and have the versatility to fit any kitchen’s layout. Even the prices between models vary quite a bit. Ceramic cooktops are available in a variety of colors to complement any kitchen design. Our guide includes everything you need to know when considering a new induction range or cooktop.
Consisting of only a thin, flat surface, built-in cooktops allow room beneath for cupboards, shelving, or open spaces. I hemmed and hawed between a Bosch and the GE induction cooktop model I eventually got. The ribbon elements on a smooth-top cooktop heat quicker than the old coil elements and some are adjustable in size. Cooktops allow users to maximize their kitchen space. Built-in cooktops range from a single burner surface to a full five-burner stovetop.
Should You buy an Induction Cooktop
Both models were highly rated, and I knew that Bosch induction cooktops were highly desirable. Some sealed ceramic cooktops can be recessed so they are virtually flush with the countertop. Cooks are able to customize their kitchen to their preferences when installing a cooktop. Plus, I owned a Bosch dishwasher and knew it was a good brand. Smoothtop cooktops have helpful features like variable-size elements, warming zones, and bridge elements.
Some users prefer not to stand in front of the oven to use the burners, or desire the additional storage space that can be used beneath the cooktop. However, at the time I was looking, there was a $600 difference. Cooktops can be placed near the refrigerator or in an island counter to increase convenience for preparation time or ease of access. So I decided to go with the GE induction stovetop instead because of price and buyer reviews. With a built-in, near-seamless transition from counter to cooking area, cooktops also provide the kitchen with a more elegant appearance.
When deciding what model you’ll end up with, besides cost, brand, and user reviews, look at number of burners, and other design features. The disadvantage to built – in cooktops is that users with limited space may be unable to accommodate the installation of a built-in cooktop and wall oven. Since I wanted five burners and a larger cooktop, that helped eliminate quite a few models for me right away. Portable cooktops offer the user more counter space or a cooking surface when needed. But it also meant I was looking at higher priced models.
The disadvantage of portable cooktops is that they have fewer burners available for cooking. Induction is ~80% efficient; it’s not 100% because some magnetic waves don’t connect with the cookware, and you still have to run the fan and electronics separately from the induction coil. But 80% is as efficient as electric coil/radiant, and much more efficient than the ~41% of natural gas. Cookware reacts instantly to increase/decrease of power–even faster than gas. Electric coils have a lot of thermal mass, so you have to heat up or cool down the coil before the cookware follows suit–that’s why electric coils are so sluggish to preheat a pan or to respond to your turning down the power when trying to save dinner from burning.
The ceramic surface above induction coils stays cool. It doesn’t get so hot as to get carbonized crud burned onto it like you see with gas and electric coil burners. With induction, you can even drape paper towels on top of the ceramic to catch any food spills or grease splatters and further shorten the amount of time you spend cleaning the cooktop and pan bottoms. The paper towel also prevents scuffing so that pan bottoms look practically new even after thousands of meals on induction stoves.