Hot answers tagged lemon-juice
It can range on the size of the lemon and the time of year. A medium lemon will give 2-3 Tablespoons of juice, where a larger lemon can give 1/4 cup (4 Tablespoons). Just have to decide on much lemon flavor you want in your recipe as to which number you pick.
When you find cheap lemons, buy a lot. Squeeze half a lemon in each of the cavities of an ice tray. Freeze. Within a day, remove the frozen slivers from the tray to a ziploc bag in the freezer. You now have measured units of fresh lemon juice you may use for cooking and will keep for months. The frozen lemons are a bit less acid than fresh juice, but ...
Let's start with a definition of cooking. The Oxford English Dictionary defines to cook as: To prepare or make ready (food); to make fit for eating by due application of heat, as by boiling, baking, roasting, broiling, etc. However, from a chemical point of view, what happens when you are cooking meat is that you are using heat, amongst other things, ...
After searching different places, I could not find a clear answer. I therefor decided to measure it myselfe. I bought a bunch of normal sized lemons, and squeezed them. On average, the lemons I bought yelded 55ml, thats 3,67 tablespoons of juice per lemon.
Based on this site you can substitute the lemon juice for either an equal amounts of lime juice, an equal amount of white wine or half the required lemon amount of mild vinegar (like you mentioned)
It makes the lemon easier to squeeze. I think it has the most effect on the peel; it's softer and more flexible when warm, so you're able to get more juice out of it than you could otherwise if you're juicing by hand. That's especially true if you're trying to juice several lemons - you'll just get tired and stop being as thorough if it's harder. It ...
Lemon juice thickens condensed milk in the same way it would "thicken" regular milk, i.e., by curdling. Basically, milk has two general types of proteins: casein and whey. The casein is what forms the "curds" in "curds and whey." Both proteins are somewhat unusual in that they don't tend to coagulate with heat (as eggs proteins do, for example). Thus, ...
It sounds like fermentation to me. That's what you'd expect when you're making mead or hard apple cider. I'd personally dispose of it ... partially because I can't think of a good use for alcoholic lemon juice, but also because you don't know exactly what the bug is doing the fermentation.
During cooking, heat, amongst causing other things like the Maillard Reaction, denatures (changes the structure of) proteins in meat. Acid is also a denaturant, and so affects the proteins in the same way. However, a mild acid like lemon juice isn't strong enough to kill bacteria, and it of course only affects the parts of the meat it can reach: consider ...
Yes, it will work. The texture won't be different but the flavor will be significantly different. It will taste like lime hollandaise. :-P I imagine a lime hollandaise would taste great on fish and other seafood. I'm not entirely sure what you would do with lime mayonnaise though.
If you're doing it for the acid (i.e. to cut the heat in a spicy dish), you might try cream of tartar if you have it lying around. I've never actually tried to substitute tartar for lemon juice, but lemon juice is the most common substitution for cream of tartar, so it stands to reason that it works both ways. (Note: You would use about 1/3 as much cream of ...
In my 900W microwave it takes 1/2 inch water 1 minute to boil and around 30 seconds to become hand-hot, (I know it may take a bit longer when heating a lemon with the skin acting like an insulator although this effect will be lessened due to the high oil content of the zest). You probably won't 'boil' the lemon however if you did it would produce by far the ...
This link http://www.livestrong.com/article/520416-how-to-substitute-lemon-juice-for-citric-acid/ says 1/4 teaspoon of citric acid substitutes 1 tablespoon of lemon juice. So for half a cup of lemon juice, use two teaspoons of citric acid, and compensate for the missing liquid.
Yes, you can. In fact, many canning and jarring recipes specifically call for citric acid. Presumably you are using citric acid in its dried, crystalline form. In that case, a solution of around 4% citric acid (e.g. 4gm in 100ml of water) should be around the same strength as lemon juice.
I live in Vermont and bought a lemon to squeeze for a recipe and got 5 plus tablespoons so I guess it can range from 3 to 4 to even more!
if your using the lemon juice for the acidic aspect then you can use 1/2 as much vinegar. However if it for flavoring I would substitute another juice such as lime or orange. Sometimes you can also you lemon extract for flavoring.
That will be absolutely fine, whether you make the sauce in the classic way by cooking the yolks with the lemon juice, or with one of the variations where the lemon juice is added only at the end. I would, of course, defrost it first, rather than add a whole ice cube of lemon juice to the pan.
I also typically use bottled lemon juice, as my budget does not allow for fresh lemons. Stilltasty says you should use the bottle within a week, but I've had success with keeping it much, much longer. That said, this is one item that will not usually work well past its best-by date, I've found. Maybe in the future, you could freeze it in cubes if you ...
With any food, when you are getting to months past the use by date, it would be wise to throw it out. Odds are that it is more an issue of the taste deteriorating, but why take any chances?
It sounds like your problem is most likely lack of acid. The acid is what causes possets to thicken. That could happen because the lemons aren't acidic enough (maybe the ones you had the first time were more sour). Re-reading your recipe, I notice that there's a second, simpler potential cause: your recipe simply asks for the juice of 1-2 lemons, and you ...
To balance acidity, add sugar. It's how most mayonnaise manages to be acidic enough to prevent bacteria growth (pH 4.6 or lower), while still having a balanced and edible flavor. You might get an edible result with honey, but sugar is more of a neutral flavor, so I would use that first. Using a jigger of Dijon mustard is not beyond the pale, as well... ...
When meat proteins get denatured excessively my the marinade, a cook would normally call that a failure (the texture is generally considered undesirable). So we're not really experts in causing it—we try to avoid it! For any substantial effect, the acidity has to be pretty high. Adding a little acid to a soup won't do it. You need to add enough to bring the ...
Interesting question and even if I am just speculating, there is a probable chemical explanation to this. If you are used to handling horseradish, you may have noticed that it must be cut or grated to produce the typical smell. What actually happens is that myrosinase and singrin from the broken cells react and produce allyl isothiocyanate, the compound ...
I cannot think of any physical reason why this should be so, and I don't believe it Have you tried it? Buy two lemons, nuke one of them, and squeeze them both. Measure the juice that you get from each. Better, have someone else (who isn't aware that the lemons are different in any way) squeeze the lemons and tell you if they thought one was easier to ...
When heated, the lemon will badly curdle the molten mixture of cocoa fat and milk solids (lemon is used to curdle milk into cottage cheese, for example). To avoid this, you should add a bit of molten butter and cream, and add a drop of lemon at the very end after taking the mixture off the flame and after cooling it a bit (but before it solidifies). ...
I use to warm lemons (and oranges) letting them for a while (maybe 4-5 minutes) in a pot of warm water. They do release more juice. If you feel skeptical about microwave, you can try this way.
My lemons make about a quarter cup. They are medium sized, and I live in the northeast.
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