We tried our steam juicer for the first time last night.
Yep, it’s that good. I’ve rarely seen a piece of equipment so magical as this one and I can’t wa
it to use it more. I’ve gone from being curious about steam juicing to being in full-on love with it. I’m head-over-heels.
We converted 5.5 pounds of rhubarb to 3.8 pounds (just over 7 cups) of juice. That’s almost 70% extraction! Not impressed? Consider this:
- Much of the rhubarb was past prime and near limp. It had already lost water content.
- I did a side-by-side comparison of boiling (and straining) rhubarb. I boiled 3.5 pounds of fresh rhubarb (with much higher water content) in 3.5 cups of water. When I removed the solids I was left with 5 cups of rhubarb-infused water (it I extracted less than 2 cups of rhubarb juice from 3.5 pounds; about 31% efficient).
- The final results of the steam-juiced rhubarb were vastly superior in the following ways:
- It wasn’t diluted with water. I’m sure the steam/ condensation results in a small dillusion of the liquid but the steam-juiced rhubarb was so bitter it turned your mouth inside-out. The boiled version was drinkable (almost like unsweetened lemonade)
- It was crystal clear; even after 24 hours of settling. The process doesn’t mix the rhubarb with the final product/ juice and there’s nothing to strain – thus there’s no sediment like there is in the boiled version (even after multiple strainings).
- There’s 50% less solids left (even though I started with almost 40% more rhubarb). Both can be dehydrated.
- It was remarkably efficient. It took about twice-as-long as the boiled version but lack of straining and the following clean-up saved a lot of that time back.
- It was nearly effortless. No need to stir or worry about sticking to the pot.
- It handled a lot of rhubarb -and would have done a lot more. I could have chopped the rhubarb smaller (I broke it with my hands to places it inside the steamer) or added a lot more after 20 minutes (it reduced by 50% very quickly) to process even more.
Now to decide what to do with it? Wine, jelly, juice, cordial, soda and many other possibilities are on the horizon.
What would you make?