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.
Grated pie, I think, was baked by everyone. Usually it is made with jam, jam. And this one with a delicate sour cream filling. The filling tastes like a souffle.
Baked vegetables are good and delicious both on their own and as a side dish. This salad is easy to prepare on a picnic or in the country. And for a change, you can Supplement the salad with sauce.
I love ham. And nectarines. And chili peppers. Do you think they have nothing in common? You’re wrong. They are United by a dressing based on dry wine. Come and see for yourself.
I love to cook a variety of cheesecakes, get inspired by ideas and come up with something of my own. Each new cheesecake is an original delicious dessert. I always experiment with fillings. This one is very light, tender, but at the same time satisfying. Convenient single-serve presentation. A small amount of food and time that will allow you to prepare this dessert for the New Year holidays, and for any meeting of guests.. And what a fragrance… m-m-m mango and tangerine. A fairy tale comes to the house at Christmas.
For this salad, I used hot smoked pink salmon, but any baked fish is also perfect, both on an open fire and in the oven. This gas station was once shared by my friend Natalia. for which I thank her very much.
Very tasty, light and tender hot snack. Unusual fish with homemade mayonnaise without eggs, well in harmony with cauliflower. the milky taste of mayonnaise made from milk and butter will be a good substitute for store-bought high-calorie mayonnaise. The dish turns out appetizing, bright. You can serve it to the festive table.
The salad is an interesting combination of sweet carrots and beets with garlic, peanuts and cheese. Boiled chicken with spices makes it satisfying, and it can easily replace a full-fledged dish for dinner.
Tender salmon fillet is perfectly combined with creamy sauce and barely noticeable piquancy of mustard with horseradish. A fresh lemon juice will give.