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.
With the onset of spring, our body begins to demand more vegetables and greens. Hearty side dishes are fading into the background and we are increasingly preparing various salads. I like to add a large amount of fresh salad and try to complement the salad with something interesting, whether it is pieces of chicken or liver, grated cheese or egg. Recently, the magazine looked like a salad with tender zucchini balls. I immediately wanted to try this option. It turned out that the site has a salad with zucchini balls. I will still add my own version, they are different in composition. And you do not hesitate and cook. The salad is very tasty and satisfying.
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 at the cottage. And for a change, you can add a salad sauce.
Salad of baked seasonal vegetables, to which soft cottage cheese is added. The crunchy unusual popcorn perfectly matches the tenderness of cheese and baked vegetables.
I offer a simple and quick salad with mozzarella, tomatoes and avocado. The salad is light, dietary, juicy. If you have regular tomatoes, cut them into cubes.
I propose to prepare a fragrant, spicy cereal cookies with the addition of an apple. It turns out soft inside and crisp outside. Since such cookies do not contain animal products, it can be used in the post.
We already know a thousand proven marinades, and still can not stop… Here and today shish kebab in a new marinade for us, in tomato juice with lemon and with the addition of cumin. Very tasty! Help yourself.
I offer you a delicious pork meat in a wonderful, fragrant marinade. Orange is not only a bright and flavorful fruit, but also a great addition to meat, especially pork. The meat turns out very tasty, tender, it is impossible to tear yourself away from it. It is advisable to take citrus fruits with sourness. I specify the cooking time without marinating.
