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tipstools tools 2008 04 juicer
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Loosely based on the WHO’s rehydration formula, this DIY electrolyte drink with cucumber, lime, and mint is the perfect salve for hot summer days.
3.7
(3.67)
Easy
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Editor's note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali.
This refreshing juice is pleasantly fruity but not overly sweet. It gets its bright green color, tons of antioxidants, and refreshing zing from parsley and spinach, but neither ingredient overwhelms the flavors of the pineapple, grapefruit, and carrots.
Note that not all juicers produce the same amount of liquid. If your machine tends toward a lower output, consider buying extra ingredients. To avoid pesticides and other chemicals, use organic fruits and vegetables and be sure to wash everything thoroughly.
Some juicers heat juice slightly, so it's a good idea to chill your ingredients before juicing them. This will allow you to drink the juice right away, when its flavors, colors, and nutrients are at their peak.
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A dash of Angostura bitters gives complexity to this classic orange juice and vodka cocktail.
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This nonalcoholic drink—a soda fountain classic—pairs pineapple, lemon, and an easy homemade raspberry vinegar.
3.3
(3.3)
Recipes
Among the fresh juices that we offer at Bubby’s are orange, blood orange, grapefruit, pomegranate, pineapple, cranberry, and apple cider. Some of our mixed drinks call for cranberry juice, and in these we use only our own Fresh Cranberry Juice (page 240), sweetened with a light hand.
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(GELEE DE COING)
The lemon juice is really only necessary if the quince jelly doesn't "take" within the allotted time.
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Florida chef Oliver Saucy, who attended the 1995 Workshop, tosses the peaches in his fruit crisp with crystallized ginger—a nice touch. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Tapioca flour thickens the peach juices without making them cloudy or imparting a floury taste. If you can’t find it, purchase pearl tapioca and grind it fine in a spice mill or coffee grinder.
Recipes
Editor's note: These instructions are excerpted from The Complete Book of Year-Round Small-Batch Preserving, by Ellie Topp and Margaret Howard. They originally accompanied the following recipes:
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Fast Favorite Garlic Dill Pickles
Mango Chutney Below is the step-by-step procedure for the processing of foods that require 10 minutes or more processing time. Use this procedure for most condiments as directed in the recipes. If the recipe requires a preparation and cooking time longer than 20 minutes, begin preparation of the ingredients first. Then bring the water and jars in the canner to a boil while the prepared food is cooking. If the ingredients require a shorter preparation and cooking time, begin heating the canner before you start your recipe. The jars do not need to be sterile if the processing time is 10 minutes or longer, but they do need to be hot. Have a kettle with boiling water handy to top up the water level in the canner after you have put in the jars. _
Mango Chutney Below is the step-by-step procedure for the processing of foods that require 10 minutes or more processing time. Use this procedure for most condiments as directed in the recipes. If the recipe requires a preparation and cooking time longer than 20 minutes, begin preparation of the ingredients first. Then bring the water and jars in the canner to a boil while the prepared food is cooking. If the ingredients require a shorter preparation and cooking time, begin heating the canner before you start your recipe. The jars do not need to be sterile if the processing time is 10 minutes or longer, but they do need to be hot. Have a kettle with boiling water handy to top up the water level in the canner after you have put in the jars. _
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Be sure to use powdered fruit pectin in this recipe — don't substitute liquid pectin or a low-sugar variety.
Active time: 10 min Start to finish: 45 min (includes chilling)
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One sip, and you'll understand why this juice recipe is called "green machine."
3.0
(3.1)
Quick
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There are several stories about how this drink got its name, but one of the most common, from the 1950s, is that American oil rig workers would add vodka to canned orange juice, which they opened and stirred with their screwdrivers.
Articles
(86)
Shopping
It’s time to invest in a machine you’ll actually want to use—and won’t hate to clean.
Olivia Tarantino
Shopping
It’ll make quick work of oranges, lemons, and even pomegranates.
Jessie YuChen
Shopping
I tested the Fluicer (yes, that’s what it’s called), a space-saving citrus juicer that can squeeze into your kitchen tools drawer.
Adam Campbell-Schmitt
Shopping
Lemons have met their match.
Noah Kaufman
techniques
We put at-home juicers through the BA Test Kitchen gauntlet to find the best.
Joanna Sciarrino
Shopping
The best lemon squeezers for control freaks, luddites, and Jimmy Buffets
Amiel Stanek
Videos
(146)
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What's the best juicer you can buy? We take it for a Test Drive.
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Test Kitchen Versus: Battler of the Juicers
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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 21 of "It's Alive," and this time he's giving you his top ten fermentation tips. Brad discusses his favorite equipment, best practices, and addresses some common concerns in the wild world of fermentation.
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Tristan Kwong's expertise has earned him the title of Fruit Sommelier—and he’s visiting the Bon Appétit Test Kitchen to share some of his rare fruit wisdom. From sweetsops and rambutans to mangosteens, sprouted coconuts and many more, learn how to pick and eat some of the less traditional fruits of the world.
Read more: What Are Finger Limes, Anyway?
Read more: What Are Finger Limes, Anyway?
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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!
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Drag Queen and pickle expert Miz Cracker is back in the Bon Appétit Test Kitchen AGAIN. This time Carla teaches her how to make pickles and what her family calls 'friendly sandwiches,' a pickle-heavy grilled cheese with ham.
Read more: 23 Recipes With Pickles, for Pickles, and by Pickles
Read more: 23 Recipes With Pickles, for Pickles, and by Pickles