I think one of the most overrated tools in the kitchen is the juicer.
If you own one, how often do you really use it? And what do you do with it?
Mine (which you see on the photo) is now over one year old and I’ve used it maybe two or three times.
All I use it for is juicing tomatoes. I haven’t used it for anything else yet.
When I bought it I thought “Wow, a juicer! I’m going to do so many cool things with it.”
After using it for the first time, when I had to clean it, which was a hassle and really time consuming, I though “Wow, what a freaking lot of work, just for a few juiced tomatoes.”.
In the end, I didn’t even find any recipes where I needed so much fresh juice that it was worthwhile using it.
In 99% of the cases, I find it easier just cutting stuff up and straining it through a cloth. This takes a bit of time and is quite a lot of work but in the end still less time consuming than having to clean a juicer.
For juicing tomatoes though, it’s brilliant.
A lot of my recipes from the Molecular Cuisine contain tomato-water.
Even though tomatoes are red, tomato-water is actually yellow, at least of you manage to get out all the meat, skin, etc. This really works best with a juicer.
The yellow tomato-water has a very intensive tomato-flavor.
You can easily turn it into a foam with Lecithin, make tomato gummi-bears using Agar Agar, create tomato spheres, etc.
That’s another story though. But anyway, that’s the only use I’ve found for my Juicer so far.
If you have any other uses, please leave a comment.