u/Suspicious_Slice_182

We already have a good mixer-grinder that can "make juice" if I blend and strain. Trying to work out if a separate cold-press/slow juicer is worth the money and counter space, or a gimmick. For owners: is the juice noticeably better, is yield actually higher, and is cleaning more or less annoying than straining through a cloth? Mostly for daily fruit/veg juice. Honest takes welcome.

 It's festival season and I want to use my stand mixer to cut the arm-work on our sweets shrikhand (from hung curd), instant peda/khoya mixtures, coconut ladoo mix, and an eggless celebration cake. Questions: (1) flat beater or whisk for shrikhand? (2) tips so an eggless sponge still rises soft? (3) how to avoid overheating dairy mixtures? Would love tips from anyone who makes mithai/bakes with a stand mixer.

Thinking of putting a solar flood light at our gate to avoid running wiring and adding to the bill. I keep reading mixed things great in summer, useless in monsoon, dead in a year. For people who've actually used one: does it genuinely last the night? How badly does a cloudy week hit it? How often do you clean the panel? Just want realistic expectations before buying.

Been doing a daily beet-ginger-turmeric juice for a few weeks and the two things that changed everything: (1) rinse the parts immediately before the pigment sets, and (2) alternate a chunk of beet, then something soft like apple/carrot, then the ginger/turmeric — the auger pushes the fibrous stuff through way better and yield goes up. Also let the beet come to room temp, cold beet yields less. Turmeric still stains my hands though 😅 gloves or a lemon rub after. Anyone got a better fix for the staining, and how much turmeric do you all actually use before it gets too sharp?