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:
- Instead of adding more salt to your cooking or finished dish, rather add a squirt of fresh lemon.
- 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!
- 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.
- A squeeze of lemon juice will prevent fruit from browning.
- Always store fresh lemons in the fridge. They will last longer and when you want to use the zest it’s easier to remove.
- A little bit of lemon juice will help to dissolve gelatine without altering the texture in cold set desserts.
- A squeeze of fresh lemon juice when cooking vegetables will help to keep their color.
- 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.
- 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.
- Finishing fish and seafood with lemon will always add the final touch.
- Lemon juice will help to tenderize meat, but I prefer to add a squeeze after cooking.
- Add lemon juice to your water instead of salt for fluffy rice.