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Italian Soda, Strawberry Broth, etc. - Extraction of fruit juices without a centrifuge???

merridith

I keep reading these wonderful recipes and wanting to try them but I really can't see myself buying/owning a centrifuge. (My little New York City apartment just doesn't have the space for everything I would otherwise love to have.) Today, while looking for information on my pressure cooker, I found this little blog post and I think it is kind of exciting. Maybe we can achieve the desired juice extraction for these recipes this way. Do you think this methodology could replace the centrifuge in some situations? Will I need to put the juice through a further filter? Will this work as is or do I have to do something else to make it work? Any input or assistance would be appreciated before I set out and possibly ruin expensive quantities of produce.

http://www.hippressurecooking.com/pressure-cooked-blackberry-italian-sodamaking-fruit-extracts-or-steam-juicing-under-pressure/

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grant

There are lots of ways to extract juice form fruit and vegetables. We use a centrifuge because it is simply the best method all around.

Things to consider when choosing a method:

-Yield

-Denaturing through enzyme or fermentation

-Time

-Temp

The centrifuge scores 100points on all of these. But, for the 99.9_% of folks who do not have access to one here are some recommendations:

Pectinase/pectinx/pectine enzyme

http://www.amazon.com/Liquid-Pectic-Enzyme/dp/B006O1Z4DW/ref=sr_1_3?ie=UTF8&qid=1376326666&sr=8-3&keywords=pectin+enzyme
This technique works well for flavor and improves yield when combined with other techniques.

Wine filter

http://www.amazon.com/Buon-Vino-Mini-Jet-Filter/dp/B0064OG4PQ/ref=sr_1_8?ie=UTF8&qid=1376326719&sr=8-8&keywords=wine+filter

This is great for thin juice and last stage clarification. You must juice the produce in a juicer first.

Freeze filtration
This is a great technique but has low yield, scores high on flavor preservation.
Chemex Filter
Try just buying the paper and pouring the strained puree through it, leave in the fridge over night.
Lab Sieves
Work horses everyone should have a good set of these. We just force stuff right though.

These are just a few(AeroPress, French Press, Mill and Filter) we will cover many more soon I promise. Just a long queue of content to shoot.

Mira_63004

And here I was hatching a plan to rework my bicycle into a centrifuge...

Good question @Merridith. I've had that on my mind too.

Ben_Johnson_34605

In this video we explain a technique that works in place of a centrifuge. We have also had success with just putting the chem-ex filter in colander or sieve. http://www.chefsteps.com/activities/pectin-free-juice

Chris_Young_80640

Puree strawberries. Pass them through a fine sieve (or squeeze the puree through a clean kitchen towel) and then pass that through the Aeropress. Definitely more labor intensive than a centrifuge, but also much cheaper.

merridith

Ooooh I like that...I have an Aeropress - I use it for my coffee everyday.

Chris_Young_80640

Grant has a cool new technique for getting the fresh juice out. He can go into the details, but the basic idea is to pass a puree through a fine sieve then take the sieved liquid and force it through an inexpensive Aeropress. Looks like this might be a good alternative for getting juice without a centrifuge.

Tom_Watson_36654

I'd like to see a comparison of different techniques to see, in terms of quality, how much better the centrifuge is. I'm wondering what the difference is between that, a juicer, that sugar technique, or something else.

Chris_Young_80640

Hi Merridith — You can slice and sugar the strawberries and leave them over night to get some juice. There are a couple of other techniques that I think Grant is planning on posting about.