Make the most out of your Wheatgrass Juicer: Some Tips

Make the most out of your Wheatgrass Juicer: Some Tips

Having your own wheatgrass juicer can get you on the road to better health in no time. Wheatgrass is one of the most nutritious of all foods, and it should be easy for almost everyone involved to be able to get a lot of health benefits from it. While wheatgrass is often an acquired taste and people usually are going to have to pair it with something else when they consume it, wheatgrass can be a welcome addition to anyone’s diet. Still, you should make the most out of your wheatgrass juicer: some tips are right here.

Different Wheatgrass Juicers

For one thing, you don’t necessarily need to get something that is only going to juice wheatgrass. Some people are going to want single gear electric juicers that are capable of juicing wheatgrass in addition to a lot of fruits and vegetables. Either way, people can still get varied wheatgrass juice drinks. They can always juice wheatgrass and mix it in with something that was juiced elsewhere.


However, for many people, it actually makes more sense just to get a juicer that is really going to allow them to benefit from the full range of available juice drinks. You have to think of juice drinks in terms of what you’re actually going to drink on a regular basis in practice and not just what you’re going to try to convince yourself to drink in practice.

Don’t Use Blenders or Processors on Wheatgrass

Note that it is really not a good idea to actually throw wheatgrass into a processor or a blender. Most of the wheatgrass is just going to be lost as waste anyway, since blenders and processors are normally designed to get rid of those parts of the fruits or vegetables. You’re also just going to end up oxidizing the chlorophyll. You need a juicer in order to really get all of the health benefits of wheatgrass. Blenders and juicers can sometimes be used interchangeably when it comes to a wide range of different fruits and vegetables, but that just isn’t going to be the case with wheatgrass.

A Little Wheatgrass Goes a Long Way

One of the biggest mistakes that people make is using way too much wheatgrass at once. Let’s say you’re making a twelve ounce glass of juice. The amount of wheatgrass that you use shouldn’t be wider than a dime. Wheatgrass is really nutritious, but not a lot of people like to have a lot of it in their juices all at once. Wheatgrass really just isn’t tasty enough on its own for that. Adding more than a little bit of wheatgrass per twelve-ounce serving is going to make people taste too much of the wheatgrass itself in the juice.


Mild-Flavored Fruit and Wheatgrass Go Hand in Hand

You should usually add fruit to almost anything that has wheatgrass. Wheatgrass is a lot like many of the more bitter vegetables out there: it tastes great in combination with a bunch of things. Citrus fruits don’t really complement the taste of wheatgrass all that well, but watermelon, apples, pineapple, and grapes can help make excellent wheatgrass juices. If you have the right kind of juicer, you can really juice everything all together right there.

Mash All of the Wheatgrass Together in a Mound

Throwing wheatgrass into a juicer isn’t like tossing other fruits or vegetables into a blender, unfortunately, which is why some people find themselves drinking juice that barely even seems to have any wheatgrass in it. People just toss in the wheatgrass, and they’ll often end up in a situation where several blades of wheatgrass don’t actually get juiced.

Wheatgrass needs to be clumped together when it is inserted into the juicer, since the individual blades aren’t big enough to avoid getting lost along the way otherwise. People who make a relatively large and solid clump of wheatgrass are going to be the ones who manage to really create a thick and potent wheatgrass juice.

Wheatgrass Gets Moldy Easily

Obviously, you should check for mold with all of the different fruits and vegetables that you plan on eating, whether you’re going to juice them at any point. However, wheatgrass has a unique liability. It’s really easy for the spores to spread from one blade of wheatgrass to the next. It’s important to check the wheatgrass really carefully for signs of mold for that reason.

You should always use your wheatgrass as quickly as possible. While this holds true for all produce, wheatgrass has a tendency to go bad even faster than a good portion of the other fruits and vegetables that people will buy. It isn’t always as obvious when it goes bad either, so it’s always a good idea to use it really quickly. Wheatgrass is great when it’s fresh, but it needs good timing.

Visit Juicer Elite Club not just for reviews on wheatgrass juicing machines – the site also features omega nutrition center juicer reviews, information on the best commercial juicers, and more!

How to Cook the Perfect Steak

There are not many meals that are more palatable and satisfying than perfectly cooked steak dinner from your favorite restaurant. Eating out and having a steak is a treat you can look forward to, however, if you were to go out and eat a steak every time you have a craving, you could find yourself in the poor house. It is much more cost efficient to make your steak at home. You also don’t have to get dressed up to enjoy your meal. If you have never cooked a steak, or if you have tried and it doesn’t come out the way the restaurant makes, it, there are a few tips that you should follow. Soon, you will be making steaks that could be comparable to the ones that are served at your favorite steak house.

The Right Cut is a Must

There is more to choosing a steak than just finding the one that is the most expensive. The different meat cuts are designed for different ways to prepare it. For example, the steak that you use in a stir fry is much different than the steak that you are going to make as your main course. If you don’t know what type of buy, go according to your budget.

If you don’t have the money to spend on an expensive cut, you can still enjoy a good steak. As long as you use the right rub or marinade, you can get excellent flavor out of an inexpensive piece of meat. Due to it fibrous quality which can soak up liquid, tri-tip is an excellent marinade. If you are using thin cuts, such as skirt or flank, you should use a rub. The meat will have a chance to cook without the various spices and herbs being burnt. It is important to trust the source that you get your meat from. If you head to the butcher shop with meat cutting and selling as its specialty, you can be sure that they have the highest quality steak and they can give out the best recommendations for your steak dinner.


Consider Meat Thickness

If you are planning to buy a skirt steak, you won’t have much control over the thickness. If you are going to pay money for a higher end steak, you should take the time to choose based on how the meat is cut. You don’t want to buy anything that is over 1 inch thick, as it is prone to overcooking. Since most supermarkets don’t sell steak that is over an inch thick, you should have your meat cut by the expert — the butcher.

Steam, Don’t Sear

Searing the meat is the best way to get the most flavor out of your steak. When the steak is seared, it creates a Malliard reaction. This creates a browning effect when the meat is cooked at high temperatures. Before you begin cooking the steak, you should make sure that the meat is dry. Any excess moisture on the steak can deter you from your expected result. Make sure that you use a good amount of salt. Unless the steak is seasoned, it won’t taste good. Regardless of how you intend to cook the steak, the meat needs to be placed on a surface that’s hot, not warm. Cast iron pans hold the heat very well. Before you put the steak on, you want the pan to be very hot. If you are grilling your steak, you should still see to it that the surface is hot.

Let the Meat Rest  

After you have put so much hard work and time into grilling that steak or cooking it, you don’t want to cut or slice it right after you take it off the heat. Remember to leave the steak on a warm area and let it rest for half the time that it took you to cook it. This will redistribute the juices. If you cut it when it is too hot, the moisture can run out. This will result in you eating dry steak, which isn’t very good. If you are patient, the final product will be amazing.