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.
The New Year’s table is always rich in a variety of snacks. I prefer those that are easy to prepare and that can be prepared in advance. Try chicken drumsticks stuffed with nuts and cheese in a bright green pesto sauce. You can cook them in a day or even two, they will become even tastier, completely saturated with flavors and seasonings.
The dish is prepared very quickly, the taste depends on the composition of the oil filling. The slicing of steaks that I will show you can be used without potatoes on top, such medallions look good on their own.
I present to you a very tasty, bright and vitamin salad! Vegetable oil-based dressing gives flavor and piquancy, and roasted chickpeas gives the dish an interesting crispy note and richness. Despite the fact that this salad is lean, it is also suitable for your festive table!
Sweet and sour sauce is suitable for pork, poultry and fish dishes. This sauce can be served to a ready-made dish, marinated in the sauce or cooked directly in it.
I do not know how Georgian the recipe is, but I met the salad in Georgia – that’s for sure. And it’s very popular there. It is very convenient to take a salad with you to nature in a jar. It goes well with meat and barbecue.