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.
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, ...
Lemons are quite sour, while Meyer lemons are much sweeter and less acidic. If you substitute directly, it'll have a dramatic effect.
For example, suppose you start out with a dessert made with lemons that has enough sugar added (or little enough lemon juice) to make it the right sweet/sour balance for you. If you replace the lemon with Meyer lemon, it'll ...
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.
Unfortunately you should start over. The lemon juice (or citric acid) is necessary to get them acidic enough to prevent botulism growth, since tomatoes aren't quite acidic enough on their own.
That means completely starting over, in particular clean and re-sterilize the jars.
You can reuse the lids, though. It does mean slightly increased risk of them not ...
I just used lemon juice concentrate 1 1/2 years after the best-by date to cook with fish and it was fine. Citric acid is literally a preservative. Why not? What is supposed to preserve the preservatives?
When I've used Meyer lemons I haven't noticed Mandarin orange flavors.
Meyer lemons are much sweeter and less sour than normal lemons. I use them in recipes that strongly feature lemon fruit, not just juice.
For example, shaker lemon pies are made with thin slices of whole lemons, including the peel. Regular lemons are overwhelming so I use Meyers.
On the ...
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.
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, ...
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 ...
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 ...
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 ...
Just because industrial food producers can create a safe process for a given preservation method, it does not mean that you can do it too.
The best you can do in this case is to make canned juice, which, as long as it is in a closed jar or bottle, will last on the shelf for months and years. But as soon as you open it, you will only have 3-5 days in the ...
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... ...
What my family does with the lemons from their tree is:
The squeeze the lemons and use either ice-cube trays or bags and just freeze the juice.
Then when they need some lemon juice the just take as many cubes as they need from the freezer, defrost and use it.
According to this site the shelf life of the frozen juice should be about 3-4 months but my ...
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 ...
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.
The last time i made lemon chicken it turned out too sour, so i added a bit of baking soda and stirred until the fizz was gone. I tested and added a bit more. It was perfect. Very lemony but not sour. I heard adding too much baking soda can leave a weird taste but i guess i didn't add enough to have that problem.
Just my two cents, good luck!
Whenever I have to substitute something I have to remember I am no longer making the same thing as what was in the recipe or that I had started with. With that in mind I am more free to create then to agonize over trying to recreate.
I have had some great success with this, and some that should best be left in the past :)
As a substitute for lemon, I ...
Might as well make this an official answer --
The easiest way to deal with too much of an acidic liquid, when there aren't any other liquids involved is to simply drain it, and see how it is. If you don't have a suitably sized strainer or colander, you can use a slotted spoon to transfer the salad to another bowl while leaving the liquid behind.
If it's ...
You could make a lemon curd.
It will not be baked at the same time as the fish, but could be a good way to do what you want,
See this recipe.
As a chef of 6 years now working at a high level requirement in hotels around the country I will give you this tip: adding water will cut down the flavor so I suggest to avoid watering down a dish, sugar is a balancing technique we use to balance out most of our sauces, and I will explain why this works.
When a person's palate tastes sugar immediately the ...
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 ...
Lemon juice is still mostly ... water.
Water to molten chocolate (white or not - there is cocoa butter in either), unless in the form of cream and in a sufficient amount that completely changes texture (giving you a ganache), is generally known to do exactly what happened in your case - seize the chocolate.
If I serve lemon to be squeezed over a dish. I segment it the other way..(from pole to pole, not around the equator). Then cut the core off, leaving one or more squared-off segments in the piece. I can then pick out remaining pips with a fork.
If cut in this direction, it's easy to squeeze out all the juice in the segments by hand, no tools required.