Juice presses are gaining popularity in the culinary scene with chefs getting creative with how they are using the equipment as part of their tool-set. Chef Gary FX LaMorte, specifically, is expanding the concept of “cold-pressed” to include broths for traditional seafood cuisine.
“Having the Goodnature X-1 Mini in Our Arsenal of Equipment Gives a Competitive Edge in the Kitchen. Cold-Pressed Savory Raw Broths Such as Aguachile and Gazpacho Are Far More Superior than Traditional methodology.” – Chef Gary FX LaMorte
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In this video below from a recent Chef’s Roll event, you can see Chef Gary creating his unique cold-pressed aqguachile recipe on the Goodnature X-1 Mini.
https://www.facebook.com/ChefsRoll/videos/731997960472622/
Do you have any creative uses for a juice press? Let us know in comments below or on the Goodnature Juicing Facebook Group!
About The Author
Charlie Wettlaufer
President and CMO - Goodnature
Host - Cold Pressed Truth and Goodnature Radio
Creator - JuiceCon
I’ve been around juicing all my life. My Dad built his first hydraulic juice press in 1976 and founded the company Goodnature Products, Inc. I have incredible memories of having “cider parties” when we would invite all the people in our rural neighborhood over to make apple juice. To this day, when I taste apple juice made on a Goodnature press, a rush of nostalgia runs through my body.
I pride myself on guiding our clients into the world of cold-pressed juice and showing them how much fun this industry can be. I love talking business, technology, and marketing. My missions is to carry on my Dad's goal - one day make Goodnature a house-hold name.
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