Lemons are used in cooking entirely, but most often you will meet dishes with lemon juice. They are sprinkled with fish to get rid of the characteristic aroma. Seafood is pickled in it, added to salad dressings and sauces, and the taste of compotes, jam and jam cocktails is improved. Lemon juice can be used in creams, they also extinguish soda instead of vinegar. It is only important that there are no ingredients in the dish that are stratified by contact with acid.
What to Cook with Lemon Juice?
Dozens and hundreds of drinks are prepared on the basis of lemon juice. It is boiled in thick syrup, frozen in molds, added to sweets. A chicken or turkey watered with juice will be doubly tender and will definitely not dry out. Organic acids soften pork fibers so that the meat melts in the mouth. Lemon juice dishes are very popular in Chinese and Indian cuisine. After all, they even sprinkle herring with them when serving to the table!
How to Choose and Store Lemons?
High-quality fruits are dense, with a smooth skin, there are no dents and dark spots on them. With a short warming in warm hands, the lemon exudes an intense aroma inherent only in this citrus. Lemons are well preserved in the refrigerator. Additional time to the shelf life is added by packing each fruit in clean paper and placing lemons wrapped in a plastic bag in a separate chamber for vegetables and fruits. Long-term storage reduces the acidity of fruits, since a significant amount of citric acid is transformed into sugars over time. It prolongs the “life time” of lemons by immersing them for seconds in moderately hot molten paraffin: this creates a protective layer covering the fruit. Lemons are well stored in boxes with sand, which is pre-calcined for the purpose of disinfection.
A cake from Chef Goland with mascarpone cream. Hello, dear friends! I have a real cookie lit up here (without baking powder and soda). Try to cook and enjoy this dessert.
A very light, refreshing and original dish made with fresh and juicy vegetables and fragrant cheese. It is very well suited to both the festive table and everyday thanks to the simplicity and speed of cooking. Kiwi in this salad demonstrates its ability to combine well with other products. Meat or fish can be served with the salad.
As promised, I checked the mascarpone recipe found on the Internet. I can say that it is very close to the original. The replacement is great! However, only tomorrow it will be applied, then I will say definitively. And so in appearance, taste and consistency – what you need! Maybe this recipe will help someone. I must say that there are no analogues of Mascarpone cheese in the world. But everything according to this recipe turns out to be something very close.
I got an unusually delicious mascarpone, tender, creamy, which is ideal for making various desserts and so on, it’s just impossible to break away from it!!! And it does not taste inferior to the purchased one at all, in my opinion it is even tastier!