Tradition starts at the table.

Top 12 uses for fresh lemon

Top 12 uses for fresh lemon

When it comes to bringing food to life I love fresh lemon.   Here are my top twelve uses for fresh lemon:

  1. Instead of adding more salt to your cooking or finished dish, rather add a squirt of fresh lemon.
  2. Maximize the amount of juice you can extract from a lemon by popping it in the microwave for 30 seconds.  Be careful when you squeeze – it may be hot!
  3. Alternatively, if you need to squeeze a lot of juice, put the fresh lemon in the freezer for a day and thaw in the fridge before extracting the juice.
  4. A squeeze of lemon juice will prevent fruit from browning.
  5. Always store fresh lemons in the fridge.  They will last longer and when you want to use the zest it’s easier to remove.
  6. A little bit of lemon juice will help to dissolve gelatine without altering the texture in cold set desserts.
  7. A squeeze of fresh lemon juice when cooking vegetables will help to keep their color.
  8. Use a circular motion when using a grater or microplane to zest a lemon.  This will help to avoid the bitter pith coming off with the rind.
  9. It can be very frustrating when a recipe calls for buttermilk and you don’t have any in the fridge.  For a great substitute, simply add one tablespoon of fresh lemon juice to a cup of milk and allow to curdle.
  10. Finishing fish and seafood with lemon will always add the final touch.
  11. Lemon juice will help to tenderize meat, but I prefer to add a squeeze after cooking.
  12. Add lemon juice to your water instead of salt for fluffy rice.

 



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