Review on 🥤 Breville BJE430SIL Juice Fountain Cold Centrifugal Juicer: Silver, Ultimate Extraction Power by Shawn Trotter

I like it a lot. I'm constantly experimenting with new combinations. So far, the winning recipe is 50% carrots, 25% apples, and 25% oranges. Here are two hacks: Some consumers have commented on the froth you get when making orange juice. I always peel oranges before juicing the juice. Simply use a knife to peel/cut off most of the orange and white skin around the fruit and you will end up with a juice that is smoother and less bitter. You know that oranges are waxed, sprayed, and otherwise treated to extend their shelf life. If I'm peeling carrots, why shouldn't I be peeling oranges? It only adds about a minute to my cook time and makes a huge difference in flavor and texture. If you're worried about getting juice from carrots because they're stained: Squeeze an orange or apple into your carrot juice. It adds flavor, spiciness, a little spiciness, and cleans the blades and strainer of carrot residue. Then wash all parts immediately instead of washing them in the dishwasher. Use a regular dish brush. If you count the cost, 10 ounces of freshly squeezed juice is $8 to $10 anywhere. Do the math. hope it lasts