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.
Today I am treating you, dear cooks, with cutlets with sauce. Cutlets can be made from any fish, especially delicious pike perch fillets. Since we don’t sell walleye, I cooked salmon fillet. The cutlets are tender, juicy, crispy, in harmony with the sauce – very tasty!! I invite you to visit!
Salad based on the famous Jamie Oliver. Light, low-calorie, spicy, delicious… and so on! I wanted to make a salad of zucchini and seafood and found this recipe on the website of a celebrity. The products were slightly changed. Instead of lime, I took lemon, instead of fresh ginger – dry. The sharpness is adjusted to suit yourself. I just love it!
I am treating you, dear cooks, with herring paste. Everything is simple, fast and delicious.! It will take its rightful place on the festive table. Come visit!