 | This article needs additional citations for verification .(May 2014) |
A steam juicer (steam extractor) is a household kitchen utensil for separating juice from berries, fruits, and some types of vegetables in a process called steam juice extraction that is primarily used for preserving harvests faster than they can be consumed when fresh.
It makes use of steam to transfer gentle heat directly to the berries that are supported above a boiling water pot in a perforated basket. The juice is collected in the middle section and let out with a small hose while still hot and sterile directly into clean bottles for long term unrefrigerated storage. The quality of the juice is high with few solids due to the non-mechanical extraction process.
The units are generally made in a three-tier configuration that somewhat resembles a huge double boiler. The bottom section is a simple pot placed on a kitchen hot plate or gas range to boil water to generate the steam for the process. The next section is the juice collection container with an opening in the middle to pass the steam through. It has a hose fitting that is used to drain it directly into storage bottles. The top section is a perforated basket (with a loose-fitting lid) to hold the berries while allowing the steam to reach the complete batch but holding the berries (pulp, skins and pips) out of the extracted juice.
The process is convenient and as safe as any other stove-top cooking. The steam is not held under pressure and the juice is delivered with a rubber hose that requires minimal extra operations, occasionally a funnel with a strainer may be used to make the bottling more convenient. As usual one needs to be careful of scalding hot juice and the possibility of pulling over the tall juicer.
When loading the charge of berries into the strainer section sugar may be added (in alternating layers) the amount depending on the projected use, sugar also acts as a preservative. Other additives may be pectin to prepare jellies, ascorbic acid to improve shelf life and other ingredients that will dissolve and mix with the juice as it is extracted. To get a consistent batch of juice the whole charge is allowed to extract and then bottled when complete; draining of the juice as it extracts will result in different compositions from start to end of the batch. Long dwell times in juicers made from aluminium when preparing acid juices is not recommended.
Increasing the steam flow-rate may improve the juice extraction rate. [1]
This was [ when? ] a popular type of harvest juicer as it prepared the juice for immediate bottling in good sized batches. There is generally no need to strain or boil the juice after mechanical juicing and it could be operated over a wood stove in the rural countryside.
They are still popular in Finland and elsewhere and have been marketed under various names (Mehu Maija, MehuLiisa, MehuMatti, Krona) by various manufacturers (OY Alu AB, Hackmann, Opa, Victorio, Lehmann, Norpro) over the years. The same style of juicer has also been historically made in Germany and Portugal and now in China. Some of the modern units incorporate an electrical heating element in the steam generating pot that makes for very convenient operation away from the kitchen where small spills and hot stoves are not a problem.
The first units were probably made from aluminum due to the ease of fabrication of the complex shapes by metal spinning. Some have been made from enamelled steel (a German trend) and the modern bare metal units have moved to stainless steel alloys to prevent aluminium from leaching into the juice at the time of preparation. [2]
The steam juicer is eminently well suited to preparing berry juices at the time of harvest for long term preservation due to the pasteurization that results from the extraction process.
They are also used to make jellies and cook vegetables in the tradition of a normal steamer or blanching for freezer storage. [3]
They have been used as emergency distillation units for preparing clean water and medicinal alcohol. [4]
A juicer, also known as a juice extractor, is a tool used to extract juice from fruits, herbs, leafy greens and other types of vegetables in a process called juicing. It crushes, grinds, and/or squeezes the juice out of the pulp.
A coffee percolator is a type of pot used for the brewing of coffee by continually cycling the boiling or nearly boiling brew through the grounds using gravity until the required strength is reached.
An espresso machine brews coffee by forcing pressurized water near boiling point through a "puck" of ground coffee and a filter in order to produce a thick, concentrated coffee called espresso. Multiple machine designs have been created to produce espresso. Several machines share some common elements, such as a grouphead and a portafilter. An espresso machine may also have a steam wand which is used to steam and froth liquids for coffee drinks such as cappuccino and caffe latte.
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
The Japanese kitchen is the place where food is prepared in a Japanese house. Until the Meiji era, a kitchen was also called kamado and there are many sayings in the Japanese language that involve kamado as it was considered the symbol of a house. The term could even be used to mean "family" or "household". Separating a family was called kamado wo wakeru, or "divide the stove". Kamado wo yaburu means that the family was broken.
Feni is a spiritous liquor indigenous to the state of Goa, India. The two most popular types of feni are cashew feni and coconut feni. Depending on the ingredients; however, other varieties and newer blends are also sold by distilleries. The small-batch distillation of feni has a fundamental effect on its final character, which still retains some of the delicate aromatics, congeners, and flavour elements of the juice from which it is produced.
Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin.
A tajine or tagine is a North African dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa.
A beverage-can stove, or pop-can stove, is a do it yourself, ultralight, alcohol-burning portable stove. It is made using parts from two aluminium beverage cans. Basic designs can be relatively simple, but many variations exist.
A mess kit is a collection of silverware and cookware designed for use by military personnel for food and military rations. They also used during camping and backpacking. There are many varieties of mess kits that militaries issue to their personnel that later become available to consumers.
Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time. An infusion is also the name for the resultant liquid. The process of infusion is distinct from both decoction—a method of extraction involving boiling the plant material—and percolation, in which water is passed through the material.
Coffee preparation is the process of turning coffee beans into liquid coffee. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be roasted, the roasted coffee beans must then be ground, and the ground coffee must then be mixed with hot or cold water for a specific time (brewed), the liquid coffee extraction must be separated from the used grounds, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings.
Seafood boil is the generic term for any number of types of social events in which shellfish, whether saltwater or freshwater, is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques. In some cases, a boil may be sponsored by a community organization as a fund-raiser or a mixer. In this way, seafood boils are like a fish fry, barbecue, or church potluck supper. Boils are also held by individuals for their friends and family for a weekend get-together and on the holidays of Memorial Day and Independence Day. While boils and bakes are traditionally associated with coastal regions of the United States, there are exceptions.
The moka pot is a stove-top or electric coffee maker that brews coffee by passing boiling water pressurized by steam through ground coffee. Named after the Yemeni city of Mocha, it was invented by Alfonso Bialetti. It quickly became one of the staples of Italian culture. Bialetti continues to produce the original model under the trade name "Moka Express".
Alfonso Bialetti was an Italian engineer who became famous for the invention of the Moka Express coffeemaker. Designed in 1933, the coffee pot has been a style icon since the 1950s. While many variations of the Moka have been developed, including the Bialetti cow-printed Mukka Express, the Moka Express is a time-honoured classic. Bialetti was also the founder of Bialetti Industries, the now giant Italian kitchen-ware company.
Cooker may refer to several types of cooking appliances and devices used for cooking foods.
A food steamer or steam cooker is a small kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called steaming.
This glossary of winemaking terms lists some of terms and definitions involved in making wine, fruit wine, and mead.
In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a wine-press, by hand, or even by the weight of the grape berries and clusters. Historically, intact grape clusters were trodden by feet but in most wineries today the grapes are sent through a crusher/destemmer, which removes the individual grape berries from the stems and breaks the skins, releasing some juice, prior to being pressed. There are exceptions, such as the case of sparkling wine production in regions such as Champagne where grapes are traditionally whole-cluster pressed with stems included to produce a lighter must that is low in phenolics.
A sugar cane mill is a factory that processes sugar cane to produce raw sugar or plantation white sugar. Some sugar mills are situated next to a back-end refinery, that turns raw sugar into (refined) white sugar.
