Extractor Kuvings Whole Slow Juicer Chef Professional

Juice extractor
"The use of an extractor in a kitchen that is attentive to well-being, becomes indispensable today. The combinations of possible ingredients are unlimited: by mixing the fruit with the vegetables, with the addition of aromatic herbs and spices, you can create real health juices! In my kitchen, among the various preparations for our "Equilibrium" project, I elaborate a "Tuna tartare with live extract of Smith apple, orange and carrot", totally oil-free and very fresh "
Extractor and Centrifuge: two different objects, for different results ...
"Cold extractors press fruit and vegetables, work at low speed and with less power than centrifuges, maintaining most of the nutritional properties of food.
Centrifuges, especially high-speed ones, generate heat by oxidizing vitamins and minerals. Another disadvantage of the centrifuge is the fact that it rejects the pulp and fibers, releasing a nutrient-poor juice. Moreover, these devices release a high amount of waste and require complex cleaning operations.
In the extractor, an upper opening allows the introduction of all kinds of fruit, vegetables, cereals, sprouts, seeds, medicinal herbs, etc. A plastic auger presses them against a steel filter and then passes them through a sieve, before two different mouths return on one side a juice rich in vitamins, enzymes and nutrients, on the other a dry and tasteless pulp.
Also in this case, fruit and vegetables are always separated from the pulp and the fiber is eliminated from the final juice but, unlike the blender and the centrifuge, the juice extractor does not heat the nutrients or crush them and they therefore remain in the final product. "
Juice extract on raw fish, but with the blast chiller ...
For my Tuna Tartare, it is essential to use a blast chiller to eliminate the risk of Anisakis. The blast chiller is used to cool or freeze any food, even hot, quickly. This avoids bacterial growth and maintains healthy food. "
Freeze or Freeze?
"In the FROZEN product, the cold, thanks to very low temperatures and specific techniques, is made to penetrate very quickly, thus managing to freeze the liquids inside the individual cells. At the time of defrosting, therefore, the liquids return to this state without causing trauma and breakage inside the food, making sure that the typical conditions of the fresh product are restored, that is to say as it was before having subjected it to cold treatment. In the FROZEN product, on the other hand, the cold penetrates slowly and there are no prescriptions for the use of particular techniques. Therefore, mild means and temperatures of even a few degrees below zero (for example the domestic freezer) can be used. With this technique, however, longer times are required and this inevitably leads to the formation of "large" ice crystals inside the product. When thawing occurs, therefore, the rupture of these crystals will cause damage to the internal structures of the food with the leakage of cellular liquids that it is possible to see under the thawed food and that someone, in the case of meat, confuses with blood or "serum". With freezing, the product will be more impoverished than nutrients as the freezing process will have been slow.
The immersion blender to tie the extract ...
"Yes, the immersion blender is a versatile and useful tool for cold or hot blending. Prefer a model combined with various elements, usually come in a kit, which can be dismantled and easily washable. Buy a model with a minimum power of 600W and the speed regulator: depending on the use, it is necessary to start with a lower speed to increase it during the shaking phase, as for example with whipped cream or egg whites "
A result from Michelin Stars ...
Tuna tartare with a live extract of Smith apple, orange and carrot
Dose for 5 people
For the tartare:
500 g of tuna fillet (fresh, chilled and defrosted) 100 g of pumpkin cubes, zucchini peel, celery Q.B. of fresh chives, salt, turmeric. To decorate, sprouts and salads
Method:
Chop the tuna finely, add the diced vegetables, season with the chives, salt and turmeric. Divide into rings with a diameter of 7.5 cm. Keep in the fridge
For the juice:
200 g of Smith apple 350 g of oranges 25 g of peeled lime 15 g of peeled ginger root 1 g of xanthan gum
Method:
Extract the juice with the extractor, tie with an immersion blender and blend the xanthan gum to thicken. Lay the tartare in the deep dish, distribute the juice (about 50 g per serving). Decorate with the sprouts and salads.