Cookbook:Juice

Juice is the liquid extracted from fruits and vegetables.^[1] Sometimes the term is also applied to the liquid given off by meat,^[1] but this chapter addresses only the former.

Production

Extraction of juice can in theory be done with any fresh fruit, vegetable, herb, etc,^[2] by damaging the cells and releasing the liquid.^[2] Unsurprisingly, ingredients containing more liquid are typically easier to juice. Depending on the item being juiced, a specialized juicer may be required—for example, citrus fruits and apples cannot necessarily be juiced in the same way.

After the juice is extracted, the solids may be separated out, and the juice may be otherwise treated or refined.^[2] Some juices may have a portion of the water removed in order to concentrate them.

Characteristics

Fresh

Fresh juices are typically very unstable due to their enzyme and reactive-compound contents.^[2] Their flavor and appearance can therefore change relatively quickly.^[2] Fresh juices may also contain more of the original plant materials, including solids that can modulate appearance and texture.^[2]

Commercial

Commercially available juices are typically processed for safety and consistency. Heat treatment, enzyme treatment, nutrient fortification, and more are common.^[1]^[3] Many regulatory bodies govern what can be sold as "juice", establishing minimum and maximum component limits. Often, beverages with modifiers tacked on (e.g. "juice drink", "juice cocktail") may not be pure fruit juice.^[3]

Selection and storage

Fresh, untreated juice should be used or consumed rapidly before it degrades. If storage is necessary, freezing will preserve it better than refrigeration. Commercial juices should be stored as directed by the manufacturer and refrigerated after opening to delay spoilage.

Use

Juices are nearly ubiquitous across world cuisines, being used in both sweet and savory cooking for their flavor, sugar, acid, and liquid contents. They are also consumed simply as beverages. Jellies, syrups, cordials, confectionery, desserts, sauces, reductions, marinades, and more all frequently incorporate juices.

Recipes

References

↑ ^a ^b ^c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
↑ ^a ^b ^c ^d ^e ^f McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
↑ ^a ^b "Fresh-squeezed Facts: A Parent's Guide to Juice | NDSU Agriculture". www.ndsu.edu. 2018-03-02. Retrieved 2024-12-11.

[:0-1] Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.

[:1-2] ↑ ^a ^b ^c ^d ^e ^f McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.

[:2-3] "Fresh-squeezed Facts: A Parent's Guide to Juice | NDSU Agriculture". www.ndsu.edu. 2018-03-02. Retrieved 2024-12-11.

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