another juice experiment

After the acquisition of another juicer (Angel 5500), we performed another juicing experiment using the following three methods:

i) blending and then filtering through a nutmilk bag and
ii) using the Z-Star Plus juicer
iii) using the Angel 5500

The produce was Braeburn apples only. I prepared three samples, making sure all have parts of the same apples. Each sample was 345g (2 apples).

Three samples of apples.

Since it was not possible to prepare all juices at the same time, Luana used the Angel, while I started with with the Z-Star, then we used the blending and filter method. Note, that unlike in our first little juicing experiment here we made the blended juice last, so it will be the “freshest” one. The pulp of the Angel and the Z-Star was passed again.

Juice yield with different methods of juicing. Blender method (left), Angel 5500 (center), Z-Star (right).

Similar to our first experiment the blender juice seems much darker, even though we prepared it last. The other two have a similar green colour. The Angel 5500 and the Z-Star produced also some foam again. The taste of the blended juice reminded me of a commercial pasteurized juice and was very different from the other two, which tasted like the apples.

Overview of the yields:

Blender and filter Angel 5500
Z-Star Plus
Apples (Braeburn) 345g 345g 345g
Juice yield 266g 251g 245g
2nd pass 266g 254g
Yield in % 77 77 74
Estimated cost CHF ~0.50 CHF ~0.50 CHF ~0.50

The blended juice is quite different from the other two methods, both in terms of colour and taste. Right now I would say I prefer the juice from the Angel and Z-Star. The Z-Star has the advantage of being independt of electricity, while the Angel has generally a higher yield and is practical if a big quantity is going to be produced. For more information please also read the conclusion from the other experiment.

Littel juice experiment

Recently I compared two juicing procedures, i) blending and then filtering through a nutmilk bag and ii) using the Z-Star juicer.

The produce was Golden Delicious Apples only. I prepared two samples, making sure both have parts of the same apples. Each sample was 356g.

Two samples of apples.

Since it was not possible to prepare both juices at the same time, I started with one – the blending and filter. This method produced 282g of juice. After that I used the Z-Star to prepare the other sample. With the first pass the juice yield was 265g, but with passing the pulp a second time it increased to 278g. Passing the pulp through the nutmilk bag added another 4g, equalling the 282g from the blending procedure.

Ready to start juicing with the Z-Star.

Juice yields: Z-Star (left) and blender (right).

Visually, the juice produced with the blending procedure appears much darker, but has has left foam than the juice from the Z-Star. However, it is difficult to compare since the blended juice was produced first, with an estimated 15 minutes ahead. The blended juice had a very strong taste and reminded me of commercial apple juices, whereas the Z-Star juice tasted very much like the original apple.

To compare their stability over time I took another 3 photos, after 10, 20 and 30 minutes and tasted them at the same time.

After 10 minutes (bear in mind the blended juice on the right is around 15 minutes older).

After 20 minutes (bear in mind the blended juice on the right is around 15 minutes older).

After 30 minutes (bear in mind the blended juice on the right is around 15 minutes older).


Here again the yields in a table:

Z-Star Blender and filter
Apples (Golden Delicious) 356g 356g
Juice yield 256g 282g
2nd pass 278g
Manual filtering 282g
Estimated cost CHF ~0.50 CHF ~0.50

Both methods produce reasonable apple juice, although I prefer the Z-Star one that seems fresher and tastes more like the original apple. Maybe the blending added extra oxygen and helped to oxidise, as often described. The Z-Star produced some foam, but maybe this even helped to protect the juice from oxidising. Timewise it didn’t feel like a big differenc to produce the juices, I didn’t take the time though. For another experiment it could be wise to start with the Z-Star first and see if there is still a colour and taste difference in the same direction. The blending procedure can be a bit tricky if not a lot of produce is used, since I usually don’t add water to thelp blending. I also like that for the Z-Star we don’t need electricity and it doesn’t make that loud noise.

[:en] Pasta from the Swiss Alps [:br] Massa dos Alpes Suíços [:de] Älplermagronen


500g potatoes
250g makkaroni (if not available penne will do)
2.5dl cream
200g mountain cheese
2 onions
2 tablespoons of flower
pepper, salt, nutmeg, sweet paprika

Peel the potatoes and chop them into cubes of about 2 cm. Add them to a pan of boiling and salted water and cook them for about 10 minutes, then add the pasta and cook them until “al dente”. In parallel, cut rings from the onions and mix them with the flour, then fry them in in hot butter, stir well until the onions and flour mixture is brownish. After discarding the water from the pasta and potatoes add cream and cheese and half of the onions and mix well. Also add some pepper, nutmeg and sweet paprika. That’s it. Use some of the fried onions as decoration upon serving.

Alternatively, mix the pasta and potatoes with the cream and seasonings and put them in layers alternating with cheese in a gratin bowl, finishing with cheese. Put it in the oven for a few minutes until the cheese is melted. Decorate with onions.


500g de batatas
250g de makkaroni (caso nao tenha, pode ser Penne)
250ml de creme de leite
200g de queijo suico (o idea seria o queijo das montanhas suicas, mas como nao e’ tao facil de encontrar, pode ser gruyere, parmesao, ou outro queijo que derreta bem e seja gostoso)
2 cebolas
2 colheres de sopa de farinha de trigo
pimenta, sal, noz-moscada, paprica doce.

Descasque as batatas e corte-as em cubos de 2cm. Adicione-as em uma panela com agua fervente ja salgada, cozinhando as por 10 minutos. Acrescente a massa e aguarde ate que fique al dente. Em paralelo, corte a cebola em aneis, misture-as com a farinha de trigo e frite-as na manteiga; mexa bem ate que as cebolas fiquem bem douradas. Apos descartar a agua da massa e batatas, adicione o creme de leite, o queijo e metade das cebolas, mexendo bem. Adicione tambem, pimenta do reino, noz-moscada e a paprica. Esta pronto! Use o resto das cebolas como decoracao ao servir o prato.


500g Kartoffeln
250g Makkaroni (falls nicht vorhanden Penne)
2.5dl Rahm
200g rezenter Bergkäse geraspelt
2 Zwiebeln
2 Esslöffel Mehl
Pfeffer, Salz, Muskatnuss, Paprika edelsüss

Die geschälten Kartoffeln in 2cm grosse Stücke schneiden und anschliessend in kochendes Salzwasser geben. Nach 10 Minuten die Pasta hinzugeben und bis “al dente” kochen. Zeitgleich die Zwiebeln in Ringe schneiden und sie mit dem Mehl vermischen. Dann in Butter rösten. Nachdem Kartoffeln und Paste fertig gekocht sind, Wasser abgiessen und mit den Gewürzen (Pfeffer, Muskatnuss und edelsüsse Paprika), dem Käse, dem Rahm und der Hälfte der gerösteten Zwiebeln mischen. Die restlichen Zwiebeln zur Dekoration verwenden.