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 suggest a light salad with arugula and mozzarella, as well as fennel and celery stalks. Light, with a bright combination of flavors, perfect for both a festive table and everyday.
There are always a lot of salads on the festive table and this delicacy is almost always eaten without a trace. Every year, housewives are looking for novelties of various recipes to once again surprise their guests. Today I want to offer you a recipe for a very light and fresh salad with a festive decoration. Treat yourself and your family with a delicious salad.
I offer a recipe for a wonderful chocolate-almond cookie, which does not get stale every day, but becomes tastier! This delicacy will delight not only children, but also adults with its taste. And if you put this dessert in a beautiful box, it will serve as a wonderful gift for the New Year!
No matter how you turn it, no matter how you turn it, it’s still the most delicious mackerel in salted, smoked or canned form. Usually, cooked hot, it turns out dry… somehow… with its fat content. But this recipe turns out delicious mackerel.
Cookies with a pleasant creamy note and a light, bright lemon-flavored cream are simply created for each other. Cookies are useful in themselves. Crumbly, it is impossible to break away from it. In combination with cream, it becomes soft, tender. This is not only a delicious, fragrant treat, but also a great gift for the New Year.
A delicious, hearty snack with a bright and unusual taste. The snack can be served as a full-fledged salad or put the salad on a slice of black bread and serve with herring.
Vegetable salads are very popular on the New Year’s table, they are kind of for unloading. But just serving a vegetable salad is primitive and hackneyed, so I suggest you cook a vegetable salad with cheese balls.
Salted, spicy or pickled herring is one of the most democratic and at the same time delicious dishes. It will always make a great snack. Together with black bread and cucumbers, herring is considered a classic snack, and with boiled potatoes – one of the most popular dishes.
