Last year, I had a lot of leftover watermelon from a full-size melon and I pressed it in a strainer to get out the seeds and pulp, but it took forever.
(I then froze the juice in ice trays and stored them in ziploc bags in the freezer - it makes a great margarita in the blender.)
Now that we are getting great local watermelon again, I thought it would be a good use (I've got a huge half a melon taking up space in the fridge)
Are powered juicers any good for this? Would they work with watermelon (obviously cut up with the rind removed) Would I have to remove the seeds manually first?
(I found this ridiculous video of Rener Gracie, BTW: http://www.youtube.com/watch?v=ClIepBc7z6s)
Apparently, they claim that the $20 Gracie Juice Bag (http://www.gracieacademy.com/storeitem.asp?r=74903) is more efficient to use on watermelon than the juicer they sell on the site.
Maybe put it in a blender and then hang it over a bowl in some cheese cloth or push it through a chinoise? The first option would allow you to let it drip overnight and wouldn't require any extra work on your part. I've made an almond soup like that.
The way that i found to juice mine is leave the rind on, mash the melon to bits inside of it, cut a spout in the rind for easy pouring, line my stock pot with chese cloth (although i'm sure a lot of other things would form a great strainer), then just pour the whole thing into the stock pot. I then wrap the cheese cloth up and tie it off with a rubber band. Then you place a plate on top of the cloth and weight it down with a book. Check back every one or two hours to tighten the cheese cloth up and you end up with a lot of juice and none of the nasty bits. I also tend let the contraption sit in the fridge while it does it's work but it will work just fine on a counter top. The set up takes me about ten minutes.
I can't remember how I ended up with a watermellon last year, but the approach I took to make a watermellon ice was:
Hmm .. come to think of this, I think this might've been the incident where I managed to break my ricer. (the beam that attached to the gave way before the flood crushed. I can't remember if I tried using it for the initial crushing, or just to press out liquids at the end; I do remember that I wasn't having much luck with my food mill for the first pressing, and had to go to the hand masher; I avoided the food processor as I didn't want ground up seeds, and I don't own a chinoise, so couldn't go that route)
Possible Duplicate: How do I pick a watermelon at the supermarket? I always pick out watermelons based on the tips that people provide (dried up ends, root area gives in slightly when pressed, heavy for their size, etc.) but often times, I still end up with an overly ripe or unripe watermelon. So, instead of how to pick out a good watermelon, what "bad" signs should I avoid for 1) an unripe melon and/or 2) an overly ripe one? Many thanks!
on this video http://www.youtube.com/watch?v=YX_6l2bmvQI at the 1:30 mark the guy punches the dow down. And its a mere light turning. What process is started? or how will the bread differ if I don't do that? I usually don't and I can't seem to notice a difference..
cream by adding 30g pureed fruit per yolk. I looked into the basket for a fruit likely to make a good puree, and settled for a honey dew melon. I made the custard base (yolks, cream and sugar... cream. I was unpleasantly surprised at the lack of melon aroma and strong bitter taste. It was as if I was chewing the seeds of the melon, although there were none in the ice cream, I am sure I'd have..., but not especially good. The aroma problem was solved when I ate a piece of the melon: this exemplar must have grown in a dark greenhouse. It was watery, only a hint of sugar content, only a hint of aroma
I am a beginner in cooking/baking. I have tried a couple of cake and muffin recipes, the simple ones turn into a hard crust after a while. There are good ones that need temperature measurements and are complicated for me to make like "Cake Decorating: How to Make Buttercream Icing" http://www.youtube.com/watch?v=n9xIxBbocYI Is there a simpler one that a novice can make, for general cake or muffin icing?
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I have become a fan of Alton Brown and Rick Bayless, both have shows on television that are immensely educational and entertaining, are there any other shows like Good Eats and Mexico - One Plate at a Time with people like them anywhere? I just can not get enough, I just have this feeling that there is something else that I have not discovered so I am asking here. Even something on the web would do. Alton Brown on Good Eats usually presents graphical descriptions of the science behind cooking in a clear concise way. I particularly like the theatrical interludes, they are quite entertaining
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