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.
An extraordinary salad! Bright, original, fresh, juicy, light, but satisfying, very interesting. Seafood lovers will definitely like it. Come in and help yourself.
Fresh, fragrant salad of lightly salted salmon with mustard dressing. Such light salads are always in demand on the New Year’s table, and they are prepared very quickly.
Meat souffle with mustard sauce is a very delicate, airy and delicious dish with an unusual taste. Piquancy and bright taste of the dish due to mustard sauce. I recommend you try it.
Fish is a frequent guest on our table. One of the few and very useful is mackerel. In the post, I want to diversify and find new cooking options. I found an interesting recipe with mustard and onions on the Internet. Try. A very interesting combination of products for the sauce.
On New year’s eve, you can not do without meat on the festive table. I offer tender, juicy, flavorful meat with quince in a spicy mustard marinade. Quince is an ideal addition to baked pork, it removes excess fat.
Yesterday we discussed the New year’s menu. My sister read a whole post that for the year of the Bull, you can not eat beef dishes, but you should give preference to fish and seafood. Of course, I am against all these new-fangled trends, what you can eat and what you can’t, but I have nothing against fish dishes. It’s delicious and healthy. I offer a recipe for the most fragrant fish cutlets with mustard-honey sauce.
Delicious and hearty pancakes stuffed with salted herring with avocado and herbs are sure to appeal to fans of salted fish. A great combination of overseas avocado with our Russian-style herring. These pancakes can be served for Breakfast, lunch or dinner, you can take them with you on the road, on a picnic, they will diversify any festive table.
