All articles
Everything on Press & Peel Notebook, organised by topic.
Juicing Technique
- How to Adjust Pulp in Fresh Juice — Adjust pulp in fresh juice by first identifying whether the issue is foam, fine suspended pulp, settled sediment, or hard fragments.
- Centrifugal vs Masticating Juicers — Centrifugal juicers shred produce against a fast-spinning basket and separate juice by centrifugal force; masticating juicers use an auger to crush and…
- How to Clean a Juicer Before Pulp Turns to Cement — Clean a juicer immediately after use: turn it off, wait for movement to stop, unplug it, disassemble in the manual's order, empty pulp, and rinse…
- How to Juice Safely at Home — To juice safely at home, discard rotten produce, cut away damaged areas, wash hands for at least 20 seconds, rinse all produce under running water without…
- How to Juice Citrus Without Excess Bitterness — For less-bitter citrus juice, wash the whole fruit under running water before peeling, discard moldy or damaged areas, remove the colored rind and most…
- How to Juice Leafy Greens Without Wasting Them — To juice leafy greens, discard spoiled leaves, separate and rinse them thoroughly under running water, dry them, trim tough stems according to the…
- How to Prepare Produce for Juicing — Prepare produce for juicing by discarding rotten items, cutting away damaged areas, washing hands, rinsing all fruits and vegetables under running water…
- How to Reduce Foam in Fresh Juice — Reduce fresh-juice foam by feeding properly sized produce at a steady rate, keeping the collector near the outlet, and maintaining a clean, correctly…
- How to Store Fresh Juice Safely — Fresh homemade juice is untreated. Serve it promptly or transfer it immediately to a clean covered container and refrigerate at 40°F (4°C) or below.
- Low Juice Yield: A Practical Troubleshooting Guide — Troubleshoot low juice yield by unplugging the machine, verifying correct assembly, cleaning blocked mesh and pulp paths, inspecting seals and screens,…
Recipes & Nutrition
- Beet Apple Lemon Juice With Balanced Earthiness — This original beet apple lemon juice combines 300 g raw beets, 250 g apples, 200 g cucumber, and 25 g peeled lemon flesh.
- Carrot Apple Ginger Juice for Beginners — This original beginner juice combines 400 g carrots, 300 g crisp apples, 12 g ginger, and optional peeled lemon flesh.
- Fresh Citrus Mint Juice Without Added Sugar — For citrus mint juice without added sugar, wash whole citrus and mint under running water, then use 400 g peeled orange flesh, 250 g peeled grapefruit…
- Cucumber Celery Lime Juice With a Clean Finish — This original cucumber celery lime juice uses 500 g cucumber, 250 g celery, 50 g green apple, and 30 g peeled, seeded lime flesh.
- Green Apple Cucumber Spinach Juice — For mild green apple cucumber spinach juice, wash 300 g cucumber, 250 g green apples, 80 g baby spinach, and a lemon under running water.
- Juice vs Smoothie: Fiber, Texture, and Use — Juice separates liquid from much of the produce pulp, creating a thinner drink that can concentrate several ingredients into a small volume.
- Juice vs Whole Fruit: What Changes — Whole fruit retains edible structure and fiber, while juicing extracts liquid and leaves much of the pulp behind.
- How to Read a Juice Label Beyond the Front — To read a juice label, start with serving size and servings per container, then compare products at the same volume.
- Fresh Tomato Vegetable Juice With Pepper and Lemon — Make fresh tomato vegetable juice with 500 g ripe tomatoes, 200 g cucumber, 100 g celery, and 25 g peeled lemon flesh.
- How to Use Leftover Juice Pulp Safely — Use leftover juice pulp only when it came from sound, washed produce and contains no stickers, hard pits, unsuitable peel, spoiled parts, or machine debris.