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21

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.


19

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: ...


17

I'm culling a lot of information from one of my favorite cocktail books for this one. Yes, limes have a slightly higher acid content (on average) than lemons do - about 6% for limes, compared to 4.5% for lemons. More importantly for their flavor, lemons have about 2% total sugar, while limes have somewhere between 0.5% and 0.75%. Sugar/sweetness has quite ...


14

Well there are a myriad of nice lemon recipes of course. A decent lemon drizzle cake usually goes down well. However, if you really have a glut, consider making a batch or two of lemon curd, or even preserving/pickling them like the North Africans do.


12

Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water). If you're just interested in avoiding waste, you can freeze the zest.


11

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 ...


11

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.


8

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 ...


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 ...


8

In Israel I have often seen hummus/falafel/thina served with a hot sauce called skhug, I have mostly seen the green variety (skhug yarok), which is a sauce made of fresh herbs, garlic, chili, lemon juice, garlic, olive oil, and some spices. Hummus is often just served with thina on the side and with olive oil, but there is a lot of variety ... I have seen ...


7

I would cook a lot of lemon recipes, make salad dressing, and juice the rest of the lemons and freeze the juice in ice cube trays, then onto freezer bags after they are set. If you are close to Seattle, WA I'll come over and pick a bushel or two. :)


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 ...


7

Sometimes you're using the juice for its flavour, and in those cases assuming you're fine with the solid material in there, it can make sense to add the zest. In other cases, like in making paneer, the critical component is the acid content of the juice to carry out a chemical process, rather than its flavour.


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 ...


6

Try using lemon zest (lemon peel shavings) and lemon or lime juice. You might try sprinkling the zest over the top of the cookies right before you put them in if you don't get enough flavor from adding it to the batter


6

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 ...


6

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 ...


6

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 ...


6

Lemon curd is not cooked so much for a time—in general times are only guidelines to help cooks not yet familiar with a recipe do planning—as they are to a specific outcome. The traditional test for lemon curd (and all custards, really) is the nappe, or coating the back of a spoon. If you dip a spoon into the curd, and then run your finger ...


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

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 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 ...


5

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 ...


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

A Google search for "lemon zest machine" and "lemon zest machine commercial" found this and this. Both will surely zest faster than a hand zester, but probably will not zest better than a hand zester. The caveat of zesting a lot of fruit in house is that you will then have a lot of peeled fruit that you will also need to find a use for. This frequently ...



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