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.
I don’t even know what category this recipe belongs to. Definitely delicious with toast, bread or crackers for Breakfast. But I just ate with a spoon and couldn’t stop.
By and large, I just made beef stew. The highlight is that before stewing, the meat was marinated in a sauce seasoned with Basil and two types of pepper.
Light, crunchy and very delicious spring salad. Why green? Because all its main components are green, except for shrimp. Well, and cherry tomatoes… this is for decoration and adding a bright note.
This fruit ice is perfectly refreshing in hot weather! Hibiscus combined with the acidity of lemon juice and fresh lemon balm create a truly harmonious combination! It is nice that the dessert is made from natural ingredients, so you can safely give it to children. A beautiful color perfectly lifts the mood…
