Hot answers tagged lemon
13
How archaic and fun!
I whipped out some Google-fu and found the following for you:
Tincture of Capsicum
You can actually buy this on Amazon: Cayenne Capsicum Tincture 2 Ounces. It's available other places, but I saw prices as high as 2x this. (9 ml ~ 0.3 oz)
Essence of Ginger
This is from a late 19th century Jamaican cookbook (Classic Jamaican Cooking: ...
10
A flavoring extract is flavoring disolved in alcohol, while a flavoring emulsion is flavoring suspended in water with an emulsifier. Citrus oils like lemon have a stronger flavor when placed in an emulsion than an extract, and that is why they often come that way. (source)
As far as uses go, bakery emulsions keep the incorporated flavors more stable while ...
8
This is not yogurt per definition, you are making a fresh cheese. You can actually use other types of milk for such a cheese, but the mouthfeel and taste will be very different and won't be as similar to yogurt.
There is a large class of acid-curdled cheeses, including paneer, tvorog, quark and many others. I don't know if yours has a specific name. I know ...
7
The easiest way is just use a recipe for lemon cookies. I'm sure you can find lots of them online. If you really want to use a recipe for normal cookies (because you really like it), you could certainly add lemon extract to a regular batch. Don't add too much, the flavour is really concentrated. Since you won't use a lot of it (a teaspoon will do), the ...
7
The best way to remove wax from citrus is simply to wash it with dish soap under warm, running water. Don't obsess about how long you should wash the fruit; usually the wax application is very thin and quickly removed.
There is no easy way to tell whether you have removed the wax, so if you return citrus to fridge after removing the wax, you might want to ...
7
There is unlikely to be any single answer to my question since the coating can be any one of a number of substances including,
Natural or synthetic resins
Carnauba wax
Shellac
Tall oil
Paraffin
Oxidised polyethylene
Candelilla wax
Beeswax
Corn, soy or milk proteins
These may be disolved in a petroleum based solvent, emulsified with a detergent or ...
6
I'm a recent convert to the type where you load the fruit between two halves of a metal mold and squeeze. I find that it extracts a very high percentage of the juice with minimal effort and does a good job of separating away the seeds. I find it a lot less messy than the reamer or other type I've owned in the past.
6
This would be a bad idea.
Chicken should be cooked 1-2 days after refrigeration according to the USDA and other food safety agencies, and will tend to get noticeably slimy and pungent after 3-4 days in my experience. 5 days is really pushing it.
I understand the rationale for the question - lemon juice can kill the surface bacteria - but that's just the ...
5
They should be quite a bit softer than a standard Eureka lemon, because the skin is much thinner. That said, it shouldn't be like a gentle squeeze causes your finger to sink in 1/2 an inch. If that happens, I think you've found a batch that are too old and have started to get mushy or lose moisture. Keep looking for good ones - Meyer lemons are terrifically ...
5
I think just about any large flaky-fleshed fish that's not too fatty is a good candidate for ceviche. Salmon can work, though it's a tad fatty. Tuna is not a good choice, in my opinion. Cod and any kind of bass can work really well. I would think haddock or even sole or flounder could work too.
There is lots of white-fleshed fish available in the North ...
5
I'd be most likely to go with Orbling's suggestion for lemon curd to use it up in large batches, but some other items that might be useful, depending on what cuisines you typically cook:
preserved lemon (used in Moroccan cooking, basically just lemons & salt, optional spices)
limoncello (alternate procedure) (sweetened lemon flavored alcohol)
lemon ...
5
There's a lovely middle-eastern recipe for mint lemonade.
I used to make loads of this stuff in my navy days.
So, for a jug serving six sailors:
Juice of about 2-3 lemons
Six tablespoons of sugar
nice handful of mint
Put the mint and sugar in the jug and pour about half a cup of boiling water.
Stir well, and leave for a few minutes so that the mint can ...
5
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 ...
5
After a quick Google search, I found chowhound topic that deals with this exact matter. They'll grate well and it's handy when (just semi-defrost them) you need some grated zest as you can just pull out a bag from the freezer and sprinlkle them into your recipe. They'll juice but you need to defrost them which I'm told is best done by 'zapping' them in the ...
5
ANY amount of water on the jar or the ingredients does result in the formation of whitish fungus at the affected spot. This will later turn black and the pickle will sour giving off a fermented smell.
The only exception is if that spot is well immersed in oil- but no guarantee it is off!
The "water" in the fruit, being juice, fights formation of fungus and ...
5
You can neutralize the acidity of your drink by adding a half teaspoon of baking soda, but don't do this. Apart from fizzing up like a volcano, your lemon drink, or what is left of it, will taste pretty awful.
What you want to do is reduce the perceived acidity. This can be done simply by adding more honey. I suggest adding a teaspoon at a time until it ...
4
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 ...
4
I live in France now but my mother used almost the same recipe for ginger wine. Boots the Chemist supplied the essences of capsicum, ginger, lemon and solution of burnt sugar etc. The tartaric acid also came from Boots winemaker section. The basic mix keeps for ages and is then added to the sugar and boiling water. Tartaric acid (not cream of tartar) is ...
4
I use one of two things: my hands or a lemon reamer.
The lemon reamer is great if you really need to get all of the juice out of the lemon. It takes much less effort to use compared to your hands alone. This makes a difference if you are needing to juice several lemons; your hands might get tired.
In practice, I think I use my hands 80-90% of the time. ...
4
There are plenty of recipes for limoncello/lemoncello out there that use vodka. I would reference one specifically calling for vodka rather than adapting one that relies on either 150 or 190 proof Everclear.
The higher alcohol content means a stronger extract from the lemons (does not necessarily apply to leeching of sugars, just oils), and a corresponding ...
4
I have this recipe on my short list to try:
http://smittenkitchen.com/2008/04/shaker-lemon-pie/
Few things I've noticed in her recipe and my own experience with pies containing whole lemons.
The meyer lemons as she notes make a huge difference. Mind you their growing season is short and they are not available everywhere. If you have access to them, then ...
4
The 'lemony' flavour in a lemon cake is from the volatile oils which are present in the fruit's zest,(mainly nerol, limonene and citral). I would'nt advise adding actual lemon juice to the cake as it will disrupt the ratios in the cake recipe and ususally the tart, zingy flavour gets lost anyway after baking. To get a really lemony flavour whilst still using ...
4
You can bottle (can) citrus fruit including lemons, but they tend to end up like marmalade
If you want to preserve their current flavour, I would suggest freezing thin slices on a metal tray, and when frozen transfer them to small airtight containers or strong 'zipped' freezer bags
Alternatively you can freeze strips of zest (use a potato peeler) and the ...
3
First, those are not a "tin" which may explain why you've had trouble finding them. They are individual tart rings which must be placed on a baking sheet. Sometimes they're called flan rings or, if they're larger, cake rings.
If you do a Google search with Australia "tart ring" you'll see that plenty of baking supply businesses in AU sell them.
Good ...
3
You should only start using one if you have a pressing need.
That is tongue-in-cheek, but unless your have a need, there is no 'should use'. One such need may be hygiene (or saving effort, or lack of strength in the hands), but only you can determine whether that's true.
UPDATE: original post was modified (and better for it)
As in the earlier answer, ...
3
Try making candied lemon slices or peel. You can use any regular candied orange peel/slice recipe. Since you probably want to use the whole lemon, check these out:
http://userealbutter.com/2009/09/10/candied-lemon-slices-recipe/
http://www.browniepointsblog.com/2009/01/12/recipe-the-best-candied-orange-slices-in-the-world/ <-- takes two weeks (I'm trying ...
3
I know of three ways to add extra lemon flavor to recipes:
Add lemon pudding like this copycat recipe for Starbuck's lemon poundcake:
Starbucks Iced Lemon Pound Cake Copycat Recipe
Use frozen lemonade concentrate instead of lemon juice
as Marge suggested, add grated lemon rind. Fresh is good, dried is more intense.
My mother's cherished lemon-nut bread ...
3
You neutralize acid by adding a base. Generally bases are bitter tasting. Black tea is a base, as is baking soda (sodium bicarbonate). The problem is that when you add an acid to a base you get salts. What we call salt is NaCL, which is just one example of a salt, there are many others, and those salts can add all sorts of undesirable flavor combinations. So ...
3
RockyFord's comment has the heart of the matter, I think--the acid in lemon juice will begin to denature or curdle to the proteins in the eggs if it comes into direct, undiluted contact with them.
You can minimize this effect by beating together all of the ingredients except the lemon juice prior to mixing in the lemon juice. This will add a lot of sugar ...
2
I do not think that there is a better way they not to squeeze the lemon until you need them :D
Regardless, if you want to do testing and are concerned about the bitter notes that develop , I recommend doing the research with grapefruit instead as it turns bitter is a matter of minutes and has a much stronger bitter flavor then the lemons do.
That way you ...
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