This caught my attention, aaaaand there goes my afternoon! How hot would you guess? Enough to melt shredded cheese?
Holtag, I’d be interested to learn what makes the slow juice of a better quality? I’d imagine better extraction of the minerals/nutrients present, but I’m not sure by what function.
I’m glad this subject got brought up. Juicing is something I just started to do without much thought or research (it was just a good way to use up excess produce from the garden), but it’s probably something I could stand to learn a little more about. Adding it to the list of weekend ideas…