Kitchen 1238

    Published on October 28th, 2010 | by Greg


    Recover From Long Nights Quickly With The Hurom Slow Juicer

    We think it’s fair to say that San Francisco is a drinking city- especially during the torturous Giants games (here’s to a World Series victory!). Having received the Hurom HU-100 Slow Juicer at the office, we’ve been trying to make amends with our bodies and offset our alcohol intake by juicing lots of fruits and veggies the past few weeks. The Hurom slow juicer has proven to be a very capable juicer that is fun to use- one that has made us feel quite a bit healthier, but that nonetheless may be a bit expensive for those new to the hobby.

    It’s a masticating single auger juicer, meaning it operates at a low speed and grinds juice out of food in a two-step process. First, juice is extracted in the crushing stage and before the pulp is ejected. Then, the pulp is squeezed again, resulting in a large volume of juice, and very dry pulp that comes out a separate outlet. The process results in greater liquid yields as well as higher vitamin and nutrient content than centrifugal juicers, which spin food quickly to produce juice in lower quantities. Everything we threw into the Hurom–including apples (harder apples such as Granny Smith and Fuji worked best), lemons, kale, soy, nuts, and even wheatgrass–had great results. We didn’t have to force food into the juicer or use the plunger at all. We didn’t notice much froth or foam in our juices – another big plus. One word of advice: cut more fibrous vegetables like kale into smaller pieces. Beyond juicing, the Hurom can even be used to make items like tofu, soup, porridge, baked goods, ice cream, and sorbet.

    While the Hurom is a slow juicer, and juices at a rate slower than centrifugal juicers, we found it is quicker than other slow juicers available. We couldn’t get over how quiet the Hurom is! Lots of juicers – especially those of the centrifugal variety – can sound akin to an airplane engine. Because the Hurom juicer slowly squeezes food, the result is a much more peaceful process- though, of course, slower. The self-cleaning of the juicer is excellent. Simply pour water through the juicer to switch from one fruit or vegetable to another. Measuring 9.84” x 6.81” x 15.83”, the Hurom has a smaller footprint than most centrifugal juicers, and features a more attractive design than the Tribest Green Star 2000 Juicer that we reviewed.

    We appreciate that the juicer is backed by a 10-year warranty. This put our minds at ease for when we want to get a little wacky with our juicing. We resisted the urge to attempt juicing our iPhones. Also, Hurom provides great customer service if you have juicing questions or need to replace parts. The juicer comes with a fine screen (though a coarse screen is available separately), pulp extraction plugs, a self-cleaning screen holder, two 50-ounce juicing cups, tamper, brush, and instruction manual. We wish that Hurom included some juice recipes, but a quick Internet search brings up lots of ideas.

    While the $399 price tag is a pretty penny, those people serious about juicing should consider buying this juicer. It can be purchased from Amazon.com for $359. You can also check Hurom’s Web site for video of the juicer in action.

    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.

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